‘Your Craft Butcher respects meat as a quality product and will happily provide cookery tips and storage advice to customers.’ (www.craftbutchers.ie) (a) Give an account of (i) the nutritive value and (ii) the dietetic value of meat - Leaving Cert Home Economics - Question 3 - 2017

The dietetic value of meat revolves around its role in a balanced diet. Key points include:

• Source of Protein: Meat is an excellent source of protein essential for growth, repair of tissues, and muscle maintenance.
• Energy Provision: The fat content in meat provides a concentrated source of energy, making it a vital part of energy-dense diets.
• Cholesterol Considerations: While meat can provide health benefits, it's also high in cholesterol, which may need to be monitored by individuals with certain health conditions like cardiovascular disease.
• Dietary Restrictions: Meat is particularly valuable in the diets of specific populations such as children, pregnant women, and athletes due to its nutrient density.

Thus, meat contributes significantly to dietary needs but should be consumed in moderation alongside other food groups for a well-rounded diet.

Cooking meat brings about several important effects, including:

1. Protein Coagulation: The heat causes protein structures in the meat to denature and coagulate, which firms the texture of the meat.
2. Loss of Moisture: As meat cooks, moisture is lost, which can lead to shrinkage and drying out if overcooked.
3. Flavor Development: Cooking enhances flavors through the Maillard reaction, which contributes to the browning and complex flavors of cooked meat.
4. Tenderization: Cooking can break down connective tissues, depending on the method, which often results in a more tender final product.

To ensure meat retains its quality and safety for consumption, follow these guidelines for storage:

1. Refrigeration: Store meat in a refrigerator, ideally between 0°C and 4°C, to slow bacterial growth. Always remove meat from its original packaging and place it on a plate to catch any juices.
2. Freezing: For longer storage, meat can be frozen below -18°C. Wrap the meat tightly to prevent freezer burn and label it with the date of freezing.
3. Avoid Cross-Contamination: Keep raw meat away from other foods to prevent cross-contamination. Use separate cutting boards and utensils for meat and other food items.

Toughness in meat can arise from various factors, but two primary causes include:

1. Animal Age: Older animals tend to have tougher meat due to increased connective tissue that forms with age.
2. Muscle Usage: The more an animal uses a specific muscle, the tougher the resulting meat. For example, muscles from the legs and shoulders are typically tougher than those from less used areas, such as the tenderloin.

Two effective methods for tenderising meat include:

1. Mechanical Tenderisation: This method involves physically breaking down muscle fibers and connective tissues using meat mallets or tenderising machines.
2. Marination: Soaking meat in acidic solutions (such as vinegar or lemon juice) or enzymatic tenderisers (like pineapple or papaya) can help break down tough proteins, resulting in a more tender meat.