MEAT  

  

Our aim in covering theory on meat is to understand its

nature so that we can cook it to

perfection!

This means

tender,Juicy and flavoursome

.

THE STUCTURE OF MEAT

Meat is made up of five main parts:

MUSCLE TISSUE

FATTY TISSUE

CONNECTIVE TISSUE

BONES

SARCOPLASM

MUSCLE TISSUE

Made up of bundles of muscle fibres which are held together by connective tissue

This is the nutritious part of the meat – provides us with

WaterProtein

FatVitaminsMinerals

Fat provides  animals with energy.

As in the human body, additional fat eaten by animals is stored…

This provides a protective layer around the delicate internal organs,

A layer for insulation under the skin

And thereafter is deposited in the connective tissue of muscles and 

forms marbling.

Marbled meat is more flavoursome and more tender

MARBLED MEAT

CONNECTIVE TISSUE

 

Holds the muscles together and holds muscles onto bones.

 

Two types of connective tissue: 

Elastin Yellow & difficult to soften 

 

Collagen White, when heated with moisture will soften and change 

to gelatine

The older the animal the more connective tissue is present

BONES

Meat cooked with the bone has more flavourBones are sometimes removed as meat can

then be stuffed Bones should be used to make stock

ADVANTAGES OF STUFFING MEATImproves flavour

More interesting appearance when sliced

Easier to carve

Neater portions

Can add to moisture of dry cuts

Extends portion size

BONELESS CUTS

SARCOPLASM

That 'red stuff' that oozes out of the

meat is packed with nutrition!

HOW CAN SARCOPLASM BE

CONSERVED?

Never wash the meatDo not salt before 

cookingTake care when thawing to prevent 

drip loss