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'A thorough understanding of the factors which influence meat eating quality is imperative in order to produce a product consistently in line with consumer expectations.' (Teagasc) (a) Discuss the nutritional significance of meat in the diet - Leaving Cert Home Economics - Question 2 - 2014
Question 2
'A thorough understanding of the factors which influence meat eating quality is imperative in order to produce a product consistently in line with consumer expectati... show full transcript
Worked Solution & Example Answer:'A thorough understanding of the factors which influence meat eating quality is imperative in order to produce a product consistently in line with consumer expectations.' (Teagasc) (a) Discuss the nutritional significance of meat in the diet - Leaving Cert Home Economics - Question 2 - 2014
Step 1
Discuss the nutritional significance of meat in the diet.
Answer
Meat plays a crucial role in the diet, providing essential nutrients necessary for human health.
Protein
Meat is a rich source of high-quality protein, which is crucial for the growth and repair of body tissues. It contains all essential amino acids needed for various physiological functions. Additionally, animal protein supports the development of hormones, enzymes, and antibodies.
Carbohydrates
While meat is not a significant source of carbohydrates, it can influence the glycemic index of a meal when consumed with carbohydrate-rich foods.
Fats
Meat contains varying amounts of fat, some of which are essential for energy and vitamin absorption. Saturated fats are typically higher in red meats, while poultry tends to have lower fat content.
Minerals
Meat is an excellent source of vital minerals such as iron, zinc, and phosphorus. Iron from meat (heme iron) is more readily absorbed than non-heme iron from plant sources, making it critical for preventing anemia. Zinc is essential for immune function and wound healing, while phosphorus plays a role in bone health.
Vitamins
Meat provides various B vitamins, including B12, which is crucial for nerve function and the formation of red blood cells. Other vitamins like A and D, important for vision and bone health, are also present in significant amounts.
Step 2
the factors that cause toughness in meat
Answer
Several factors contribute to the toughness of meat, which can affect its quality and eating experience:
1. Age of the Animal
Older animals produce tougher meat because of increased muscle development and connective tissue.
2. Type of Muscle
Some muscles are more active and, therefore, have more connective tissue, resulting in tougher meat. For example, muscles used for locomotion tend to be tougher than those used for fine movements.
3. Stress Before Slaughter
Stress experienced by animals before slaughter can result in tough meat due to increased levels of lactic acid, which affects muscle fibers.
Step 3
two methods of tenderising meat.
Answer
Two effective methods for tenderising meat include:
1. Mechanical Tenderisation
This method involves physically breaking down the muscle fibers and connective tissues using tools like meat mallets or tenderising machines. It results in a more tender product and enhances the overall texture.
2. Marinades and Brines
Marinating meat in acidic solutions (like vinegar or citrus juices) or using salt-based brines helps to break down tough proteins and improve tenderness. The acid denatures proteins, making the meat softer while also enhancing its flavor.
Step 4
Set out details of one process used to extend the shelf life of meat.
Answer
Name of Process
Freezing
How the Process is Carried Out
Freezing involves placing meat in a freezer at a temperature of −30°C or lower. The meat is typically vacuum-sealed or wrapped tightly to prevent exposure to air, which can cause freezer burn.
Underlying Principle
The freezing process inhibits the growth of microorganisms and slows down enzymatic activity, thus preserving the meat's freshness. Microbial and chemical reactions are significantly reduced at these low temperatures.
Effect of the Process on Meat
The freezing process can retain the overall quality of meat if done properly. While there might be a slight loss of water-soluble nutrients and some minor changes in texture once thawed, freezing generally extends shelf life significantly and is an effective means of preservation.