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meat - Coggle Diagram
meat
nutritional value
carbs
vitamins
fat
minerals
protein
water
dietetic value
saturated
variety
anaemia
cheap
growth
buying
fatty cuts/brone or gristle
bright colour
reliable,clean shop
usable quantities
suitable for cooking method
effects of cooking
shrinkage
tender
firmer
moist
colour change
storing
raw and cooked kept seperate
bottom shelf
cling film and fridge
best before date
bright in colour
extratives
dissolved in the water in the meat fibres
gives meat falavour
salts
released from meat during cooking
eg roasting
Classify
poultry
duck
turkey
chicken
game
rabbit
venison
geese
pheasant
carcass
lamb
pork
beef
offal
kidney
liver
pancreas
tongue
heart
how can i tenderise meat
cooking
mechanically
marinate
chemically
processes
curing
tumbling
brine
phosphates
hanging
salting
effects
salty falvour
colour change
stops bacteria growth by dehydrating
smoking
curing
smoking
effects
helps growth of microrganisms
variety eg smoked bacon
freezing
packaging
labelled
bones
tempeturre
effects of freezing
retain quality and texture
low temp stops bacteria growth increses shelf life
home freezing
fat
drying
small pieces onlyeg mince
stock cubes
products
pudding
pate
sausages
gelagtine
tenderness
activity
conditioning
age