Intro to Meat:

1
Intro to Meat
2
Makeup of Meat

• Meat is made of the edible muscles of animals
• Muscles
• Muscle Fiber
• Connective Tissue
• Collagen White transparent tissue
• Elastin- Yellow elastic tissue

3
Nutrients in Meat

• Excellent Source-
• Protein
• Good Source
• Zinc
• Phosphorus
• Thiamin, Riboflavin, Niacin
• Vitamins B6, B12

4
Nutrients in Meat

• Meats can be high in Saturated Fat. Choose lean
  cuts of meat to eat

5
Types of Meat

• Beef Cattle over 1 year
• Baby Beef 6-12 months
• Veal 1-3 months
• Lamb- Sheep under 1 year
• Mutton- Sheep over 2 years
• Pork- Pigs under 1 year
• Poultry- Chicken, Turkey, Goose, Duck
• Fish- Anything that lives in water
• Eggs- eggs laid from poultry

6
Inspection and Grading

• USDA responsible for grading meat
• Marbling- white flecks of fat in meat (gives meat
  its flavor)
• Prime Best most expensive
• Choice Most common less expensive
• Select- Least expensive (store brand)

7
Cooking Meat

• ALWAYS USE A MEAT THERMOMETER
• Kill the E. Coli Salmonella
• Beef-
• Medium Rare 145 degrees
• Medium 160 degrees
• Well Done 170 degrees
• Pork or Ham-
• Medium- 160 degrees
• Well done- 170 degrees
• Poultry- 180 degrees

8
Poultry
9
Nutrients in Poultry

• Poultry generally has all the same nutrients as
  other meat but is lower in fat and calories
• Turkey and Chicken lower in fat than goose and
  duck

10
Light vs. Dark meat

• Meat is colored by how much exercise that muscle
  gets.
• More exercise increase darkness
• Dark Meat-
• Thighs and Legs
• More fat
• White Meat-
• Wings and Breasts
• Less Fat

11
Fish
12
Nutrients in Fish

• All the same nutrients as before
• Natural Source of Vitamin D
• Low Fat
• Low in Cholesterol
• Great Source of Omega 3 Fatty Acids
• PREVENTS HEART DISEASE

13
Mercury in Fish

• Small amounts can be absorbed by a fishes food
  and then can accumulate in fish.
• Can harm humans early in life
• Albacore Tuna high levels of Hg