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Palatability and Nutrient Content

Explore the significance of meat in human nutrition, identifying different cuts from beef, pork, and lamb with detailed descriptions, sizes, appearance, and prices. Learn about factors influencing palatability and what determines meat tenderness. The presentation delves into the nutrient density of meat, highlighting its importance in a balanced diet.

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Palatability and Nutrient Content

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  1. Palatability and Nutrient Content AG-ASB- 16 g, h, i, j, k Why is meat important for human nutrition?

  2. Get into groups of 3 • Find the following cuts of • beef- chuck, loin, rib, round • pork- shoulder, loin, sides, ham • lamb- shoulder, rib, loin, leg • Create a PPT or chart in Word • Describing the cuts of meat from each part • Common sizes of retail cuts • How each should look • Pictures and prices of high quality cuts

  3. What were the most expensive cuts?

  4. What factors affect palatability? • appearance • aroma • flavor • tenderness • juiciness

  5. What makes the meat tender or tough? • Adipose - body fat, or just fat, is loose connective tissue composed mostly of adipocytes • Elastin - protein in connective tissue • Collagen - a group of naturally occurring proteins found in animals, especially in the flesh and connective tissues of vertebrates

  6. Nutritive dense food • A food that contains a relatively high percentage of nutrients. Meat is a nutritive dense food.

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