Meat (Leaving Cert Home Economics): Flashcards
📚Flashcards
Practise the cards
15 cards from this deck
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Practise the cards
15 cards from this deck
Complete protein
Complete protein
Protein with all essential amino acids
Vitamin B12 availability in plants
Vitamin B12 availability in plants
Not found in plant foods
Type of iron in meat
Type of iron in meat
Haem iron - more easily absorbed
Zinc functions
Zinc functions
Immune function & wound healing
Why well-exercised muscles are tough
Why well-exercised muscles are tough
More connective tissue
Effect of animal age on meat
Effect of animal age on meat
Older animals have tougher meat
Mechanical tenderising methods
Mechanical tenderising methods
Pounding & cubing to break fibres
Natural enzymes for tenderising
Natural enzymes for tenderising
Pineapple, papaya, kiwi
Slow cooking effect on collagen
Slow cooking effect on collagen
Converts collagen to gelatin
Marbling
Marbling
Fat streaks in muscle - enhances flavour & tenderness
Safe internal temp for poultry
Safe internal temp for poultry
75°C
Preventing cross-contamination
Preventing cross-contamination
Separate cutting boards & utensils for raw meat
Protein coagulation temp range
Protein coagulation temp range
60-70°C
Maillard reaction temperature
Maillard reaction temperature
Above 140°C - creates flavours & brown colour
Curing ingredients
Curing ingredients
Salt, nitrates, or sugar