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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 is a crucial source of numerous essential nutrients necessary for human health. The primary components of meat include:
Protein
Meat is a rich source of high-quality protein, vital for growth and repair of body tissues. It contains essential amino acids that the body cannot synthesize.
Vitamins
Meat is a significant source of B vitamins, particularly B12, which is critical for nerve function and the formation of red blood cells. Other vitamins such as niacin and riboflavin also play essential roles in metabolic processes.
Minerals
Meat supplies several important minerals including iron, which is vital for oxygen transport in the blood, zinc for immune function, and phosphorus, which is essential for bone health. The heme iron found in meat is more readily absorbed than non-heme iron from plant sources.
Fats
Depending on the type of meat, it can also provide healthy fats, which are important for hormone production and overall energy needs. Lean meats are an excellent source of energy without excessive saturated fat.
Conclusion
Overall, meat contributes significantly to a balanced diet, offering a wealth of nutrients that support various bodily functions.
Step 2
the factors that cause toughness in meat
Answer
Toughness in meat is primarily influenced by:
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Age of the animal: Older animals tend to have tougher meat due to increased connective tissue and muscle fiber diversity, making it less tender.
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Type of muscle: Muscles that are used more frequently by the animal generally contain more connective tissue, resulting in tougher meat. For example, shoulder cuts are typically tougher than tenderloin.
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Stress before slaughter: Animals that experience stress prior to slaughter can have tougher meat due to changes in the pH of the meat and the contraction of muscle fibers during stress response.
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Cooking methods: Incorrect cooking methods, such as high temperatures or short cooking times, can lead to toughness. Proper cooking techniques, like slow cooking or braising, can aid in tenderising tough cuts.
Step 3
two methods of tenderising meat.
Answer
Two effective methods for tenderising meat are:
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Mechanical Tenderising: This involves physically breaking down the muscle fibers and connective tissues using tools, such as a meat mallet or tenderising machine. This method can significantly improve the texture of tougher cuts of meat by altering their structure, making them more palatable.
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Marinating: This process involves soaking the meat in a mixture that typically contains acidic components (like vinegar, citrus juices, or yogurt) which help to break down proteins in the meat. Additionally, flavoring agents can enhance the overall taste. Marination can be varying lengths depending on the acidity and cut of meat, often resulting in a more tender and flavorful product.
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 cooling the meat to temperatures below -18°C, typically about -30°C for rapid freezing. The meat is first boned, trimmed, and then sealed in moisture-proof packaging to prevent freezer burn and contamination. This process effectively halts microbial growth and enzyme activity, which can lead to spoilage.
Underlying principle involved
The fundamental principle of freezing is to reduce the temperature of meat quickly, which preserves its nutrients, color, and texture while also inhibiting microbial activity by forming ice crystals that prevent the growth of bacteria and other microorganisms.
The effect of the process on meat
Freezing extends the shelf life of meat significantly, often allowing it to be stored for months without a notable loss in quality. While some moisture and vitamins can be lost during the freezing process, the overall nutrient composition largely remains intact, making it a highly effective preservation method.