1. Meat

2. Structure of meat
Meat is made up of three main components – water, protein and fat
The bundles of fibers are held together with connective tissue called collagen – which is converted into gelatin during wet methods of cooking.
The flavour of the meat will depend on the diet of the animal, the amount of fat in and around the cut and the method of cooking.

3. Classification of meat
Red Meat – beef and lamb
White Meat – pork, weal, chicken, turkey and duck
Game – rabbit, kangaroo, crocodile, deer and wild birds
Meat is classified according to its colour. The colour of the meat determines its flavour – the darker the colour, the stronger the flavour of the meat.

4. Nutritional properties
Protein – essential for growth and development
Iron – assists in energy production for the muscles and brain
Vitamin B12 – helps maintaining the nervous system
Zinc – helps keep the immune system healthy
Fats – provides energy

5. Functional properties of meat
Volume – used as the main product in a meal and can be accompanied by a salad or vegetables
Texture and Colour – the texture and colour will depend on the cooking method used
Flavour – used as the main flavouring ingredient and can even be turned into a stock to enhance the flavour of other recipes

6. Selection and storage
Should have a moist red surface – no signs of drying
Fat should be a creamy white colour
Should be a bright red colour
Can be stored freshly bought and in the refrigerator for 3 days in the coldest section of the fridge
Can be frozen individually to avoid sticking together

7. Cooking of meat
Cooking involves significant changes in the chemical structure of the protein in meat. - This is referred to as denaturation.
The protein in meat coagulates during the cooking process. Usually, little shrinkage is evident initially in the cooking process, but longer cooking times will cause more of a change. Meats that are cooked to the ‘well done’ stage have a lot of evident shrinkage because the over- coagulation of protein and water loss cause the meats to be dry.

8. Conversion of Collagen to Gelatin
Collagen is converted to gelatin in the presence of water. This process assists in separating the muscle fibres and making the meat more tender, and thus more easily chewed.
Cooking makes meat more tender by converting sinewy collagen present in the connective tissue to soft gelatin.

9. Methods of cooking meat
Grilling and Barbequing
Pan-frying

10. Methods of cooking meat
Stir-frying
Roasting