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Meat 4 (FAT - Saturated Fat (Energy = 9 calories PER GRAM, Stored in the…
Meat 4
FAT - Saturated Fat
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Stored in the body as ADIPOSE TISSUE (a thick payer of tissue under skin) as a long-term fuel reserve
PROTECT VITAL ORGANS LIKE YOUR KIDNEYS, LIVER AND HEART
HELPS THE BODY TO ABSORB VITAL fat soluble vitamins A, D, E and K
ESSENTIAL FATTY ACIDS (EFA) have a positive effect on heart heath, memory and the immune system
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Composition of meat
Meat is the MUSCLE and connective tissue.
The protein in muscles is called MYOSIN and ACTIN.
These shorten or lengthen the muscles to make them move.
When they have worked hard the meat is tough.
Between the muscles are CONNECTIVE TISSUES which consist of COLLAGEN, ELASTIN and RETICULIN.
FAT is the WHITE TISSUE between the red muscles, which creates MARBLING through the meat. (gives succulence and flavour)
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Nutrition
Fat:
dietary fat can be one of several risk factors for CORONARY HEART DISEASE and can increase the risk of diabetes.
Saturated fat can RAISE BLOOD CHOLESTEROL, which is bad for the heart. This can lead to HIGH BLOOD PRESSURE and stroke.
Advances in the ways that animals are bred and in the way they are butchered and processed, as well as improvement in what the animals are fed, have led to a decrease in fat content
Minerals- Iron, selenium, magnesium, zinc
Iron
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It is important to have fruit and vegetables with vitamin C with meat because Vitamin C helps the body absorb Iron
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Reasons for cooking meat
- Make it delicious/ appetizing to eat
- Change the flavor - develops as the fat melts
- Colour changes - as MAILLARD EFFECT turns it brown
- Make it tender. - Connective tissue softens when cooked
- Make it easier to digest
- Make it safe to eat, i.e. kill any harmful bacteria
- Keep meat for longer after the use by date
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The other 8 amino acids are called ESSENTIAL amino acids - we need to get these by eating the right foods.
Children actually need 10 (2 more than adults).
We can get these from eating Meat.