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 Water Protein Fat Vitamins Minerals

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 flavour Bones are sometimes removed as meat can then be stuffed Bones should be used to make stock

ADVANTAGES OF STUFFING MEAT Improves 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 meat Do not salt before cooking Take care when thawing to prevent drip loss