Food Commodities
From ZuluNotes - Free Leaving Cert Notes
Contents |
MEAT
Classification
- Carcass - beef, lamb
- Poultry - chicken, duck
- Offal - liver, kidney
- Game - deer, rabbit
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
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
Structure
- lean meat --> muscle --> bundles of fibres
- fibres --> water, proteins, extractives, minerals, vitamins
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
Processing
- freezing - moist meat
- canning - meatballs, corned beef
- curing - bacon
- vacuum packing - rashers
- dehydration - stock cubes
