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Meat • Animals- Pork, beef, venison, lamb • Poultry-turkey, duck, chicken, goose • Offal- kidney, liver, tripe, tongue are the three main sources of meat. Sources of meat MRM • Mechanically recovered meat is made by pressure blasting the animal carcass against a sieve after the prime cuts have been removed. • This produces a slurry or paste which is used in products like sausages or economy burgers. It is much cheaper than normal cuts of meat. Cooking Meat Cooking meat• makes it tender • Easy to digest • Kills bacteria When you cook meat• It changes colour • Connective tissues become gelatine • extractions are released • non-enzymic browning takes place Cooking Meat • The high temperatures used to fry meat before casseroling seal in the juices and add colour • You should cook meat thoroughly until the juices run clear • Use a probe to check that the meat has reached the correct temperature Tenderising Meat Marinating • Use an acid such as tomato, wine or yoghurt Mechanical • Mince or flatten the meat with a mallet Aging • Hang the meat to allow the natural enzymes to act Using artificial substances • Add concentrated enzymes these are sold as meat tenderisers Storing Meat • You should store meat and poultry • On the bottom shelf of the fridge to prevent liquid dripping on top other food • In a clean sealed container • Keep cooked and raw meat separate to avoid cross contamination Freezing and defrosting • When freezing and defrosting meat remember • To always freeze meat before the sell by date • That you can defrost meat in the microwave but you should then cook it immediately • To defrost meat in the fridge if you are not using it straight away • That you can refreeze meat if it has been cooked • To only reheat cooked meat once after it has been defrosted.