Додатковий матеріал для студентів технологів по темі: "Meat production"

MEAT AND MEAT PRODUCTS PRODUCTION

Active Vocabulary: (find these words in the text and underline)

Flesh – м’ясо

Muscular tissue – м’язова тканина

Connective tissue – сполучна тканина

Tendons – сухожилля

Lean meat – пісне м’ясо

Food value – поживна цінність

Satiety – насичення

Palatable – смачний, приємний на смак

Cattle – велика рогата худоба

Beef – яловичина

Veal – телятина

Pork – свинина

Lamb – ягня

Mutton – баранина

Bones – кістки

Gland – залоза(и)

Edible organs – їстівні органи (у тварин)

Carcass – туша

Fibre – волокно

Cell – клітина (біологічна)

Extractives – екстракти

Texture – тканина

Digest – перетравлювати, засвоювати (про їжу)

Skin – шкіра

Albumin – альбумін (білок)

Gelatin – желатин

Blood – кров

Liver – печінка

Kidneys – нирки

Glandular tissues – залозні тканини

Sweetbread – солодке м’ясо

Glycogen – глікоген (тваринний крохмаль)

Preservation – зберігання, консервування

Canning – консервування

Curing – засолювання

Cooling – охолодження 

Drying – сушіння

Freezing – заморожування

Read and translate the texts.

Read and translate the text

TYPES OF MEAT

Meat is the common term used to describe the flesh or other edible parts of animals (usually domesticated cattle, swine, and sheep) used for food, including not only the muscles and fat but also the tendons and ligaments. Processed or manufactured products prepared from animal tissues are also called meat. Containing all the amino acids necessary for the human body, meat is valued as a complete protein food. Parts such as livers, kidneys, hearts, and other portions are excellent sources of vitamins and of essential minerals.

Meat digests slowly, but 95 percent of meat protein and 96 percent of the fat are digested. Meats are often classified by the type of animal from which they are taken. Red meat refers to the meat taken from mammals; white meat refers to the meat taken from fowl; seafood refers to the meat taken from fish and shellfish; and game refers to meat taken from animals that are not commonly domesticated. In addition, most commonly consumed meats are specifically identified by the live animal from which they come. The most widely consumed meat is beef, the flesh of mature cattle that normally weigh from 450 to 540 kg. Beef is flesh of mature cattle, as distinguished from veal, i.e. the flesh of calves. The best beef is obtained from early maturing, special beef breeds. The primary beef-consuming countries of the world (in per capita terms) are Uruguay, Argentina, New Zealand, Australia, and the United States. Beef is not particularly popular in most of Southeast Asia, Africa, and the Indian subcontinent; the sanctity of the cow in the Hindu religion forbids the consumption of its meat by the Hindus. Beef is not unusual in the cuisines of Korea and Japan, however; in Japan, near Osaka, a highly prized beef is produced from cattle that are vigorously massaged and fed a liberal dietary supplement of beer.

Veal, the flesh of calves of cattle, is much less fatty than beef. Veal is meat of calves slaughtered between 3 and 14 weeks. Although the meat of an animal from 15 weeks to one year is technically called calf, it is frequently marketed as veal.

Pork is flesh of hogs, usually slaughtered between the ages of six months and one year. About 30 percent of the meat is consumed as cooked fresh meat. Pork is one of the most popular types of meats and is consumed around the world. However, it is prohibited by the dietary laws of Judaism and Islam, so pork is virtually unknown in the cuisines of the Middle East and those of some local populations in Asia and Africa. The chief pork-consuming countries are Germany, Denmark, Poland, and Austria.

Lamb is live sheep before the age of one year, and the flesh of such animals. Mutton refers to the flesh of the mature ram or ewe at least one year old; the meat of  sheep between 12 and 20 months old may be called yearling mutton. The meat of sheep 6 to 10 weeks old is usually sold as baby lamb, and spring lamb is from sheep of five to six months. The primary lamb- and mutton-consuming countries are New Zealand, Australia, Greece, Uruguay, and Ireland.

The usual methods of preserving meat from bacteria and decay are refrigerating, freezing, curing, freeze-drying, and canning.

Chemistry and nutrient composition of meat

Regardless of the animal, lean muscle usually consists of approximately 21 percent protein, 73 percent water, 5 percent fat, and 1 percent ash (the mineral component of muscle). These figures vary as an animal is fed and fattened. Generally, as fat increases, the percentages of protein and water decrease.

Vitamins and minerals. Meat contains a number of essential vitamins and minerals. It is an excellent source of many of the В vitamins, including thiamine, choline, В 6, niacin, and folic acid. Some types of meat, especially liver, also contain vitamins A, D, E, and K. Meat is an excellent source of the minerals, iron, zinc, and phosphorus, a number of essential minerals, such as copper, molybdenum, nickel, selenium, chromium, and fluorine having been found in meat as well.

Cholesterol. Cholesterol is a constituent of cell membranes and is present in all animal tissues. Leaner meats typically are lower in cholesterol. Veal, however, is an exception: it is lower in fat than mature beef but has significantly higher cholesterol levels.

Carbohydrates. Meat contains virtually no carbohydrates. This is because the principal carbohydrate to be found in muscle, the complex sugar glycogen, is broken down in the conversion of muscle to meat. Liver is an exception, containing up to 8 percent carbohydrates.

Water. Water is the most abundant component of meat. Lean young veal may be as much as 80 percent water, while fully fattened beef may be as little as 50 percent. Because water is lost when meats are cooked, the percentages of protein and fat in cooked meats are usually higher than in the raw counterparts.

  Answer the questions.

1. What is meat?

2. What kinds of meat do we find in the market?

3. What does meat contain?

4. Does meat contain carbohydrates?

  Put the adjectives and adverbs in brackets in the required degree of comparison and put the necessary articles.

1. Pork consumption is (low) in Muslim regions.

2. Tenderness and flavour of aged beef are believed to be (good) than those of newly slaughtered beef.

3. Meat curing and smoking are among (old) methods of meat presservation.

4. The amount of connective tissue in veal is (large) than that in beef.

5. It is known that veal contains (little) fat than beef.

6. While (mild) flavour of lamb is preferred in Western countries, (strong) flavour of mutton is (popular) in the Middle and Far East countries.

7. (Low) temperature is one of (important) factors decreasing bacterial growth.

8. Experiments showed that (rapid) freezing is (good) than (slow) one.

9. Lamb is (favourite) meat in Greek and Turkish cuisines.

10. Offal is sometimes (high) in minerals, vitamins, and proteins than muscle tissue. 11. In the US variety meats are associated not as (often) with urban as with rural cookery.

12. Offal can be consumed either (directly) as food or processed into other products. 13. Pig is known to be the second (large) provider of meat after cattle.

14. The (strong) the flow of saliva and gastric juices, the (easy) the digestion.

15. Both lamb and mutton are (highly) valued in New Zealand as well as in Australia and Britain.

GRAMMAR RULES

DEGREES OF COMPARISON OF ADJECTIVES AND ADVERBS