Food Cooking Machine Operators And Tende

By Yao Daphnie

The flesh and internal organs of any animal or bird used as food is called meat. The internal organs include the brain, tongue, heart, liver, kidneys, pancreas, stomach and intestines. The most common meats eaten are beef from the cow, pork from the pig, mutton from the lamb or sheep and goats' meat. The common birds used as food are chicken, duck, pigeon, goose and turkey.

Meat is an expensive food so it must be bought with care and fore thought, so that is can be used to the best advantage. When you are buying meat, see that it is fresh and of good quality. The tests for good meat are:-

1. It has a good, even color with no dark colored parts.
2. It must be firm to the touch.
3. The bones should appear pinkish. (The bones of young animals appear more pink than those of old animals).
4. It has little or no odour.
5. Beef should be well marbled with white fat that should be firm.

Meat is made up of fibers filled with meat juice and is held together by connective tissues to form bundles. Several of these bundles are held together by more connective tissues to form muscles which are surrounded by more connective tissues called gristle. When a muscle is joined to a bone, it is held in place by a thick bundle of very strong connective tissues closely held together called tendon. The more exercised muscles have more connective tissues to hold the fibers together and keep them in place and are therefore tougher than the less exercised muscles which have less connective tissue.

Good meat must come from well cared for and healthy animals. A well fed, plump animal gives better meat than a thin animal. The younger animals give more tender meat than the older animals. The active muscles in or near the neck and legs of any animal are tougher than the muscles in or near the neck and legs of any animal are tougher than the muscles from the un-exercised parts of the animal. Tender cuts of meat are from the shoulder, breast or rib, loin and rump, while tough cuts are from the skin, leg and neck. Meat should be very fresh, but if allowed to remain in a room at room temperature it soon begins to decompose and becomes unfit to eat. Eating meat that is spoilt or is not fresh is very dangerous as it can make one very ill. The quality of meat, therefore depends on:-

1. the health and condition of the animal;
2. the age of the animal;
3. the food that the animal has been fed on;
4. the part of the animal from which the meat is obtained;
5. the freshness of the meat;
6. the sex of the animal. (Male animals have more lean meat while female animals have more fat).

Meat is a protein food, but it also contains fat, vitamins, mineral substances and water. It is fairly easy to digest if it is properly cooked. Chicken, lamb and beef are more easily to digest than pork which contains more fat. Red meats like beef, liver, mutton have more blood in them, therefore they contain more iron and vitamins than white meat like chicken. All meats, whether the cheaper cuts or the more expensive cuts have the same food value.

Daphnie is a food lover who has been involved in food industry for 10 years. She learned the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She knew how much housewives will appreciate the recipes. Test and try out any of these dishes and you will agree that as well as being entirely successful, they all live up to our claim that they are not only delicious but quick and easy to prepare.

You can visit my website at http://www.a1cookrecipes.com

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