Meat (Junior Cert Home Economics): Revision Notes

Cooking

Methods of Cooking Meat

Different methods of cooking can be used to make meat tender and flavourful:

• Roasting: roast leg of lamb.
• Grilling grilled rashers.
• Barbecuing: barbecued chicken.
• Frying: fried steak.
• Boiling: boiled bacon.
• Stewing: beef stew.
• Braising: braised round roast. Note: Microwaving doesn't brown meat, but it can cook some meats or reheat leftovers.

Effects of Cooking on Meat

Cooking meat causes several changes that make it safer and tastier:

• Kills Bacteria: Destroys harmful bacteria, making meat safe to eat.
• Collagen Turns to Gelatine, Making meat more tender and easier to digest.
• Protein Coagulates (Sets): This makes the meat shrink and firm up.
• Fat Melts: Adds flavour to the meat as it cooks.
• Colour Changes: Meat changes from red/pink to brown/white as it cooks.
• Loss of Some B Vitamins: Heat can destroy some B vitamins.
• Overcooking: If cooked too long, meat can become tough and dry.

Meat Processing

Fresh meat doesn't last long, so it's often processed to extend its shelf life. Common methods include:

• Freezing
• Vacuum Packing
• Drying
• Canning
• Smoking
• Salting These processes make meat last longer, reducing waste and allowing for easier storage.

Meat Products

A variety of processed meat products are available for consumers, each offering different flavours and textures.