What I Will Learn

2. What I Will Learn • To classify meats and give examples of each type • To outline the nutritive and dietetic value of meat and meat products • To describe the structure of meat • To explain why meat becomes tough and how to tenderise it • To compile a set of guidelines for buying, storing and cooking meat • To describe the effects of cooking and processing on meat

3. Meat, Poultry, Fish, Eggs, Beans and Nuts Group • Much of the protein in our diet comes from foods on this shelf of the food pyramid. • Choose any two servings each day and go for a variety of choices. • Choose lean meat – trim excess fat from meat and remove skin from poultry. • Limit processed meats such as bacon or ham, because these are usually high in fat and salt. • Eat red meats and eggs for iron. • Try to have fish at least twice a week and oily fish at least once a week. • Other good sources of protein are beans and peas, which are also fat-free.

4. Meat • Meat is the flesh of animals and birds and their edible internal organs (offal). • Meat varies in flavour, composition and texture according to the: • Type of animal • Age of the animal • Breed • Feeding and rearing methods • In Ireland we consume a wide variety of high-quality meat, including beef, lamb, pork, bacon and poultry, as meat production in Ireland adheres to very strict standards.

5. Starter activities Think–Pair–Share • Why is meat valuable in the diet? • Now explain why it is not essential in the diet. • Why are more people choosing meat alternatives? • Now complete the ‘Do you know your meat?’ activity sheet. See Activity 15.1 in the TRB

6. Classification of Meat Meat is divided in to the following categories:

7. Class Activity Which class do each of these animals belong to?

8. Nutritive Value of Meat • Meat is a good source of HBV protein (12–20%), which is needed for the growth and repair of cells. • Fat (5–25%) in meat is saturated fat, which provides heat and energy. The amount varies depending on the animal, the cut of meat and the cooking method. • Meat lacks carbohydrates, so serve with high-carbohydrate foods like bread, rice, and pasta. • Meat is rich in B-vitamins for release of energy and a healthy nervous system. Offal, e.g. heart and liver, is a good source of vitamins A and D. • Red meat and offal are very good sources of easily absorbed iron for the blood and phosphorous for bones and teeth. • The amount of water varies – the more fat, the less water.

9. Dietetic Value of Meat • Meat is popular. It can be expensive, but some cuts like mince, lamb shanks or offal can be cheaper but just as nutritious. • Meat is an excellent source of HBV protein for growth and repair so it is important in the diet of children, adolescents and pregnant women. • Red meat is high in cholesterol and saturated fat so should be reduced in the diet of those with high cholesterol or heart disease. Obese people should choose chicken, turkey and lean meat to avoid fat.

10. Dietetic Value of Meat • Meat is one of the best possible sources of iron, especially in the diet of teenage girls and pregnant women. • It is a good source of B-group vitamins, especially B12 for red blood cells. • Meat adds variety to the diet as there are many types and cuts suitable for a variety of dishes. • Meat is not essential in the diet. It can be replaced by fish, eggs, cheese, lentils, beans and nuts.

11. Structure of Meat • Meat is the muscle of the animal. • It is made up of bundles of long hollow fibres filled with meat juices which contain extractives, vitamins, minerals and proteins. • They are held together with an elastic substance called connective tissue. • Fat cells, known as marbling – are found between the fibres (invisible). They also cover the outside of the meat (visible).

12. Tough or Tender? • In tough meat the fibres are longer and coarser and there is more connective tissue. Tough meat needs moist, slow cooking to make it tender, e.g. stewing. • In tender meat the fibres are shorter and finer and there is less connective tissue. Tender meat can be cooked by frying, grilling or roasting.

13. Tough or Tender? Toughness or tenderness of meat depends on the following factors:

14. How to Tenderise Meat Resting animals before slaughter and hanging after slaughter allows enzymes to make the muscles tender. • Mincing or chopping breaks up the fibres, making it more tender. Beating meat with a steak hammer breaks up the fibres.

15. How to Tenderise Meat (continued) Marinating: Steeping raw meat in a mixture of wine, lemon juice/ vinegar (acid) and oil, alcohol and flavourings prior to cooking has a tenderising effect on meat. • Meat tenderisers: Animals can be injected with tenderising agents like Papain (papaya) and Bromelain (pineapple) prior to slaughter. These can also be sprinkled on meat before cooking.

16. How to Tenderise Meat (continued) Slow, moist methods such as stewing or casseroling may be used to tenderise meat.

17. Class Activity: Cuts of Meat Put together one of the cuts of meat jigsaws. • Name three tender cuts of beef/lamb/pork. • How do you know that these cuts are tender? • Name three tough cuts of beef/lamb/pork. • How do you know that these cuts are tough? • Suggest some dishes that can be made with minced meat. • Why do you think that some cuts are suitable for making stock? See Activity 15.3 in the TRB

18. Guidelines for Buying Meat • Buy meat from a clean, reliable shop, where assistants, surfaces and equipment are clean and hygienic. • Ensure that raw and cooked meats are stored and handled separately to prevent cross-contamination. • Ensure that the meat supplied is traceable and, if prepacked, that it has the Quality Assurance label. • Buy fresh meat in small quantities. • Unless freezing, cuts should be firm and moist.

19. Guidelines for Buying Meat (continued) • Choose the correct cut of meat for the dish being cooked and method of cooking. • Avoid cuts that have a lot of bone, gristle and fat. • Cheaper cuts of meat are just as nutritious as leaner, more expensive cuts. • Organically produced meat tends to be more expensive. • Always check the date stamp on packaged meat.

20. Storing Meat • Remove packaging, put on clean plate and cover loosely in greaseproof paper or cling film. • Refrigerate as soon as possible. • Use within 2–3 days. • Store raw meat below cooked meat to prevent cross-contamination. • Follow instructions on pre-packed and vacuum-packed meat labels. • If freezing, place in the freezer on the day of purchase.

21. Guidelines for Cooking Meat Meat is cooked: • To kill bacteria, making it safe to eat. • To improve its flavour and make it more appetising. • To make it more tender and digestible.

22. Guidelines for Cooking Meat (continued) Preparing and cooking meat: • If frozen, defrost slowly in the fridge or in a microwave. • Remove excess fat and gristle and wipe with damp kitchen paper. • Weigh meat and calculate the cooking time. • Cook all meat, particularly minced meat, thoroughly at the correct temperature to make sure it is safe to eat.

23. Guidelines for Cooking Meat Effects of cooking on meat: • Colour changes from red to brown or pink to white. • Bacteria are destroyed. • Protein coagulates, causing meat fibres to shrink due to loss of water, which causes meat to shrink in size. • Meat fat melts, moistening leaner meat and adding flavour.

24. Guidelines for Cooking Meat (continued) • Collagen changes to gelatin in moist heat – this causes the fibres to fall apart, causing meat to become more tender and digestible. • Some B-group vitamins are destroyed or can be lost to the cooking liquid. • Texture is improved as the meat becomes firmer. • Extractives are released and flavour develops. • Overcooking causes the meat to become tough and indigestible and causes further shrinkage.

25. Class Activity: Accompaniments Suggest accompaniments for the following meats: • Roast beef • Roast pork • Roast lamb • Roast chicken • Roast duck • Roast turkey See Activity 15.4 in the TRB

26. Using Leftover Cooked Meat To safely use leftover meat, follow these guidelines: • Store in a refrigerator, covered and on a clean plate. • Use within two days of first cooking. • Prepare just before using. • Reheat thoroughly. • Only ever reheat cooked meat once. • Add herbs and seasoning as re-cooking meat makes it lose its own flavour. • Reheating in a sauce adds moisture.

27. Class Activity: Using up Leftovers • Suggest four dishes that you could make to use up each of the following leftover foods: • Boiled ham • Roast beef • Cooked chicken • Hard-boiled eggs • White fish • Mashed potatoes • Dried-up cheese • Chicken gravy

28. Offal • These are the edible internal organs of an animal, e.g. kidney, liver and heart. • Offal is cheap and very nourishing as it is high in protein, vitamins A, B and iron. • Offal from younger animals is better as the flavour is not too strong. • It must be eaten on the day it is bought. • Rinse in warm water before use and cook gently. • Activity • Now do the offal worksheet activity.

29. Meat Processing • Fresh meat has a short shelf life so it undergoes processing to extend its shelf life. • It can be frozen, canned, cured, salted, smoked, dried or vacuum packed.

30. Worksheets: Meat Processing For this activity, have a frozen pork chop and a defrosted pork chop ready, as well as some vacuum-packed cured bacon and some canned meatballs. • Examine the packaging on the bacon and fill out the packaging worksheet. • Discuss the changes between the frozen pork chop and the defrosted one. • Cook the chop, bacon and meatballs and compare the changes in their colour, texture and flavour, and fill out the comparison worksheet. • Look at the label on the can of meatballs and fill out the nutritional information table on the evaluation sheet. See Activity 15.7 in the TRB

31. Worksheets: Meat Processing (continued) • Cook the chop, bacon and heat the meatballs. Compare them in terms of colour, texture and flavour and fill in the comparison sheet. • Look at the label on the meatballs tin and fill out the nutritional information sheet. Evaluate its nutritional content.

32. Meat Products There is a wide variety of meat-based products on the market: • Sausages, which come fresh (beef or pork), cooked (frankfurters, black or white pudding) or dried (chorizo, pepperoni, salami) • Burgers • Processed cooked meats, i.e. corned beef, Billy roll and luncheon meat.

33. Meat Products (continued) • Pies, pastries and stews • Pâté • Stock cubes, pastes, concentrated gel, powder or cubes • Fats such as suet, dripping and lard • Gelatine is used to set desserts

34. Poultry • Poultry includes birds such as chicken, duck, turkeys and geese. • Edible wild birds, e.g. pheasant and grouse, are called game. • Chicken is the most common poultry. It is available fresh or frozen, whole, jointed or filleted.

35. Nutritive Value of Poultry • A good source of high biological value protein that is easily digested. • Fat content varies depending on the type and age of bird. Chicken fillets are low in fat; duck breasts are higher. • There are no carbohydrates present. • Contains B-group vitamins but fewer than in red meat. • Contains less iron than red meat, and has traces of calcium and phosphorus. • There is a large amount of water (50–70%). The amount varies depending on the fat content.

36. Dietetic Value of Poultry • Poultry is a relatively inexpensive but tasty meat. • The protein is easy to digest so it is useful in the diet of children, older people and convalescents. • Poultry has a lower fat content than red meat so is a good alternative for those following low-calorie and low-cholesterol diets. • Poultry offers variety. It can be combined with a range of ingredients to produce many dishes. • It is important to consider the cooking method and the recipe used, as the fat content could be significantly increased.

37. Guidelines for Buying Poultry • Buy from a reliable source. • If pre-packed, check the ‘use by’ or ‘best before’ label. • Check for signs of freshness, i.e. avoid poultry with a bad smell, poor colour and blemishes on the skin. • Chicken breasts should be firm and plump. • Frozen poultry should be frozen solid, with undamaged packaging.

38. Guidelines for Storing Poultry • Frozen poultry should be stored in a freezer as soon as possible after purchase. • Fresh poultry should be stored on a clean plate, covered, on a lower shelf in the refrigerator and used as soon as possible. Do not leave it in the car or lying on the kitchen work surface. (why?). • Defrost thoroughly before cooking to avoid food poisoning. • Remove giblets when thawed. Never refreeze a thawed chicken (why?).

39. Guidelines for Cooking Poultry • Wash hands thoroughly before and after handling raw poultry. • Wash chopping board and knives to prevent cross-contamination. • Remove wrapper and giblets. • Thaw frozen poultry thoroughly in a refrigerator. • Cook stuffing separately. • Cook poultry thoroughly to destroy bacteria. • Cool leftover poultry quickly, and cover and store in refrigerator. • Use leftovers quickly. Never reheat poultry remaining on the bone.

40. Processed Poultry Products • Chicken nuggets • Coated and breaded chicken • Chicken burgers • Chicken sausages • Kievs • Processed poultry products include: • Rissoles • Ready meals • Frozen and cook-chill meals like chicken curry and sweet and sour chicken

41. Practical Class Brief • Design a two-course evening menu to include chicken or meat in the main course. • Prepare, cook and serve this main course dish.

42. Meat and Poultry: Quick Revision • Classify meats and give two examples of each type. • Outline the nutritive and dietetic value of meat and meat products. • Explain (a) why meat becomes tough and (b) how to tenderise it. • Compile a set of guidelines for buying, storing and cooking meat. • Describe the effects of cooking and processing on meat.