SS3 First Term Food and Nutrition Lesson Note – Food Study

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WEEK 9

TOPIC: Food study (meats)

CONTENT:

(a) types and cuts of meat used for meal preparation e.g. beef, veal, pork, lamb, heart, tripe mutton, goat, games, offals-liver, kidneys, gizzard etc

(b) Nutrients value of meat

(c) Factors to be considered when choosing meat

SUBTOPIC 1: Types and cuts of meat used for meal preparation

Meat is the muscular derived from animals after slaughtering them. Meat is made of muscles of fibres. The fibres are joined together by connective tissues are connected to bones, by tendons.

There are different kinds of meat from different animal. Meat from cow is called beef, the meat of calf is veal (calf is young of cow); lamb is from young sheep of about 6 months of while mutton is from sheep of about 18 months, lamb/mutton is from sheep, pork, ham or bacon from pig; meat from goat is called chevron; poultry meat from domesticated birds such as turkey, chicken, duck, guinea fowl, etc. Ham is the leg of the pig removed before it is curved for Bacon. Bacon is pork that has been cured.

The meat of wild animals, such as rabbit, antelope, deer, and grass cutter is called game.

The structure of meat

Meat is made of bundles of muscle fibres. The fibres are joined together by connective tissues and are connected to bones by tendons. The muscle fibres vary in length and thickness and in the amount of connective tissues, gristle and fat they contain. Disposed throughout the fibres are nerves and blood vessels. A certain amount of fat is embedded in the connective tissues in-between the fibres.

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