1. Meat Animals- Pork, beef, venison, lamb Poultry-turkey, duck, chicken, goose Offal- kidney, liver, tripe, tongue are the three main sources of meat.

2. Sources of meat MRM Mechanically recovered meat is made by pressure blasting the animal carcass against a sieve after the prime cuts have been removed. This produces a slurry or paste which is used in products like sausages or economy burgers. It is much cheaper than normal cuts of meat.

3. Cooking Meat Cooking meat- makes it tender Easy to digest Kills bacteria When you cook meat- It changes colour Connective tissues become gelatine extractions are released non-enzymic browning takes place

4. Cooking Meat The high temperatures used to fry meat before casseroling seal in the juices and add colour You should cook meat thoroughly until the juices run clear Use a probe to check that the meat has reached the correct temperature

5. Tenderising Meat Marinating Use an acid such as tomato, wine or yoghurt Mechanical Mince or flatten the meat with a mallet Aging Hang the meat to allow the natural enzymes to act Using artificial substances Add concentrated enzymes these are sold as meat tenderisers

6. Storing Meat You should store meat and poultry On the bottom shelf of the fridge to prevent liquid dripping on top other food In a clean sealed container Keep cooked and raw meat separate to avoid cross contamination

7. Freezing and defrosting When freezing and defrosting meat remember To always freeze meat before the sell by date That you can defrost meat in the microwave but you should then cook it immediately To defrost meat in the fridge if you are not using it straight away That you can refreeze meat if it has been cooked To only reheat cooked meat once after it has been defrosted.