Slides in this set
· Water - 2 thirds of lean meat is water.
· Protein - Main protein is Myosin. All proteins are of High
Biological Value (H.B.V.)
· Mineral Elements - Most important is Iron.
· Vitamins - Important source of B group vitamins - B1, B2
· Fat - Varies according to age and type of animal and the cut
· Carbohydrates - Not present except in Liver.
Task find out about the nutritive value of meat try BNF
Why is meat known as a `superfood'?…read more
· Flesh of animals used as food
· The flesh has a `grain' made up of muscle,
connective tissue & fat
· Offal also?? (what is this?)
· After death biochemical changes need to take place
before meat is the right colour and colour for cooking.
Find out and explain about the structure of meat.…read more
Muscle Consists of long muscle fibres
parallel to each other-
structure 1 striated muscles
Held in bundles by
connective tissue, the
smaller the bundle the more
tender the meat.
Each muscle fibre surrounded
by a sheath, the sarcolemma
and within this the fibre is
divided into myofibrils
surrounded by fluid.
Myofibrils are made up of 2
proteins, myosin and actin.
These 2 proteins are
responsible for the contraction
of muscle after death known
as RIGOR MORTIS.…read more
· Energy is required for muscles to
· ATP- adenosine triphoshate keeps the
2 proteins apart but once chemical
processes occur the proteins are
linked together and contraction occurs
Task - Find out about muscle
contraction and the part actin and
myosin have to play in more detail.…read more