MEAT

Question 1

Nutritional value of Meat:

Answer 1

• Phosphorus
• Potassium
• HBV Protien
• Fat
• Zinc
• Haem Iron
• Thiamin/ Riboflavin/ Niacin
  POULTRY & GAME ARE LOWER IN FAT

Question 2

What is MYOGLOBIN?

Answer 2

• Pigment that makes meat red
• Muscles used for physical activity contain more
• As MYOGLOBIN is cooked it turns to brownish colour

Question 3

What is connective tissue?

Answer 3

• It holds the muscle bundles together and contains proteins ELASTIIN & COLLAGEN
• COLLAGEN is flexible and and forms GELATINE when cooked thus making meat tender.
• ‘INVISIBLE FAT’ is found in connective tissue

Question 4

What is found in the MUSCLE FIBRES?

Answer 4

• MYOSIN

- ACTIN

Question 5

How should we STORE meat?

Answer 5

• Cover it
• Eat within a few days of purchase unless freezing
• Store in bottom of the fridge

Question 6

What is MECHANICAL ACTION?

Answer 6

• The length of muscle fibres is reduced by MINCING/ CUTTING/ HITTING

Question 7

What is CHEMICAL ACTION?

Answer 7

• Meat TENDERISERS that contain enzymes with digestmuscle fibres and connective tissue