1. Chapter 36 List the nutritional contributions of meat. Identify the different kinds of meat

2.  Excellent source of complete protein  Major source of  Iron  Zinc  Phosphorus  Thiamin  Riboflavin  Niacin  Vitamin B6  Vitamin B12

3.  Choose lean meats as much as possible to avoid the saturated fats.  “Go Lean with your Protein”

4.  Most people need about 5.5 ounces of food from the protein group a day  Meat, poultry, fish, dry beans, eggs and nuts  2-3 oz will fit in the palm of your hand

5.  Meat is the muscle of the animal, but it also contains the connective tissues and fat

6.  Visible  The layer surrounding the muscle  The marbling or small white flecks of fat within the muscle  Invisible  Part of the chemical composition

7.  The lengthwise direction of the muscle is called the grain.  Some meats call for you to cut with the grain and some call for you to cut across the grain.

8. 1. Use the chart in your textbook (Figure 36-2) to complete a chart of types of meat, including  Beef  Veal  Baby Beef  Lamb  Mutton  Pork 2. Use the grocery ad to locate which of the types of meat are featured.

9. Chapter 36 Describe the factors of importance when making decisions to buy meat.

10.  Grading is optional  Grading is done by the USDA  Top 3 grades:  Prime  Highest, most expensive, well marbled, tender, flavorful  Choice  Most common in grocery, less marbling, but still tender and flavorful  Select  Least amount of marbling and least expensive, sometimes sold as a store brand

11.  Meat tenderness is influenced by  Amount of muscle (The more muscle the more toughness)  Amount of marbling (The more marbling the less toughness)

12.  Mechanically  Grinding  Pounding  Chemically  Acids  Tomatoes, sour cream, yogurt, vinegar, lemon juice  Meat Tenderizers  Salt + papaya enzymes

13.  Regular = 30% fat (the maximum allowed by law)  Chuck = 15-20%  Ground Round or Sirloin = Less than 15%  Lean = less than 10 grams of total fat with less than 4.5 grams of saturated fat per serving

14. Bright red is fine, but dark gray-purple color may not necessarily be a bad thing, as long as it turns red in 15 minutes or so.

15.  Figure 36-6  The label tells you the location on the animal, which tells you how much exercise that muscle got. The more exercise the tougher the meat, but moist heat methods can tenderize.

16. Chapter 36 Describe the best ways to store and prepare meat.

17.  Refrigerate on something to catch the possible drips  Refrigeration Time varies with the cut  Variety meats (organs) – 1 day max  Ground meats- 2 day max  Regular cuts – 4 day max

18.  Defrost safely in the Refrigerator or Microwave  Rinse with cold water  Pat dry with a paper towel  Trim off fat  Marinate for less than 24 hours  (discard marinade)  Cook according to tenderness.  Tender Cuts can be roasted or broiled  Other Cuts need moist heat.

19.  Shrinkage  Tough  Dry