Food Commodities

From ZuluNotes - Free Leaving Cert Notes

Contents 1 MEAT 1.1 Classification 1.2 Nutritional Value 1.3 Dietetic Value 1.4 Structure 1.5 Effect of Cooking 1.6 Processing

[edit] MEAT

[edit] Classification

• Carcass - beef, lamb

• Poultry - chicken, duck

• Offal - liver, kidney

• Game - deer, rabbit

[edit] Nutritional Value

• Protein - meat fibres = myosin, actin, globulin; connective tissue = elastin, collagen

• Fats - saturated, visible/invisible, amount depends on cut, type of animal, cooking method

• Carbohydrate - none, serve with a high-carb food, small amountof glycogen in liver

• Vitamins - A(offal), B1, B2, B12

• Minerals - haem iron, potassium, sulphur, zinc

• Water - relative to fat content

[edit] Dietetic Value

• HBV protein - N.B. for children, teenagers, pregnant women

• saturated fat - avoid if you have high cholesterol

• no carbohydrate, calcium or vit. C - serve with foods high in these

• haem iron - children, teenagers, women

• versatile, many dishes

• many cuts cheap, yet nutritious

[edit] Structure

• lean meat --> muscle --> bundles of fibres

• fibres --> water, proteins, extractives, minerals, vitamins

[edit] Effect of Cooking

• myoglobin denatured - red --> brown

• bacteria destroyed

• meat shrinks

• protein coagulates

• collagen --> gelatine - easier to digest

• fat melts

• water-soluble vitamins lost

• extractives released - flavour

[edit] Processing

• freezing - moist meat

• canning - meatballs, corned beef

• curing - bacon

• vacuum packing - rashers

• dehydration - stock cubes