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Meat - chapter 4 pg 92 - Coggle Diagram

- - - - Chicken,Turkey, Goose and Duck
  - - - Ham and bacon
    - - Beef and veal
    - - lamb and mutton
  - - - Examples-venison(deer),rabbit and pheasant
  - - - Examples-kidneys,liver
- - - - Meat is versatile-variety of cooking methods e.g frying
- - - - collagen-converts to gelatin-fibres loosen
        
        Denatration-myoglobin and haematin
        
        Meat becomes tough,rubbery-difficult to digest if overcooked
        
        Bacteria is destroyed
  - - - Stewing,microwaving,frying,braising,grilling
- - - - Blast freezing 30 degrees
        
        Home freezing-25 degrees
- - - - The leg is tougher as it develops longer muscle meat from fibres and more connective tissue over time
  - - - Animals should be rested to enable glycogen build up in their muscles
    - - Glycogen converts to lactic acid- tenderising meat fibres during hanging. Failure to do so results in tough meat-beef should be hung for 14-21 days and lamb for 7 days
  - - - Grilling can cause toughness in chewing and digesting