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Meats and Beans. The Purple triangle on the Food Guide Pyramid. What is Meat?. Meat is the fat, muscle, and organs from any animal. Meat can come from cows, sheep, pigs, chicken, and turkey. These are the most common in the United States.
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Meats and Beans The Purple triangle on the Food Guide Pyramid
What is Meat? • Meat is the fat, muscle, and organs from any animal. • Meat can come from cows, sheep, pigs, chicken, and turkey. These are the most common in the United States. • Some people even eat rabbit, deer, elk, squirrel, goat, horse, and opossum • In Australia kangaroo is popular • In some Asian countries they’ll eat snakes, cats, and dogs
What meat you eat depends on: • Availability • Personal likes • Culture • Religion • Some religions forbid eating any meat. Others have dietary laws that state the type of meat they are allowed. Example: Jewish faith and Islamic faith
Three major parts of meat • Muscle • Fat • Connective Tissue
Muscle • Most of the nutrients in meat are in the muscle. • Muscle is rich in protein and minerals such as iron and zinc
Fat • High in calories • Found mostly along the sides of the muscle • Streaks of fat run through the muscle of cows, calves, pigs, and lamb. • Those streaks are called Marbling • Marbling = the more marbling it has the more fat it will contain
Connective Tissue • Is long and thin. Almost looks like threads. • These threads hold the muscle together • Connective tissue is strong and can make meat tough • The younger the animal is the more tender it will. The older the animal the tougher it will be.
Different types of meats • Red Meat • Beef and veal, lamb, pork, and variety of meats such as liver, kidney, tongue, and brains • Poultry • Any bird raised for meat. Chicken, ducks, geese, and turkeys are all examples of poultry • Processed Meat - Cured meats(ham), sausages and lunch meats, dried meats(beef jerky), and canned meats(potted beef)
Seafood • Two types of seafood. • Shellfish • Finfish
Shellfish • Have no bones or connective tissue • Most have hard shells • Examples: Clams, oysters, scallops, crabs, lobster, and shrimp • Octopus and squid are also shellfish
Finfish • Have backbones and fins • Examples: Sardines, snapper, and sole are examples • There are more then 20,000 different types of finfish. • Finfish with a lighter color are leaner then those who have a darker color to them.
Nutritional Features • Excellent source of protein and several minerals • Saltwater Seafood provides the mineral iodine, which helps control the body’s use of energy. • Sardines, smelts, anchovies are a great source of calcium • Shellfish are high in zinc, a mineral needed for normal growth and development • Most Finfish are low in cholesterol • Seafood contains only a small amount of fat
Different ways to prepare Seafood • Grilling • Broiling • Baking • Poaching – cooked within a liquid such as broth • Microwaving
Eggs and Legumes • Eggs can come from chicken, quail, ostrich, or any other bird. • Eggs are a great source of protein • They also provide small amounts of many vitamins and minerals. • Egg Yolks are high in fat and cholesterol.
What’s in Eggs? • Eggs have five major parts • Chalazae • Yolk • White • Membrane with air cell • Shell
Chalazae and Egg Yolk Chalazae: • Part of the egg white • Have two white strings that keep the yolk in the middle of the egg Egg Yolk: • Where most of the nutrients is found • All the fat and cholesterol are in yolk too • Freshly laid eggs are cracked the yolks stands high • As they age, yolk flattens out
Egg White and Membrane Egg White: • Almost pure protein • Fat –free • Freshly laid eggs, egg white is very thick and firm • Older eggs have thin whites Membrane: • Found between the shell and the egg • Thin skin helps to protect the yolk and white • At large end of egg is an air cell • Air cell is between the membrane and the shell • Freshly laid eggs have a very small air cell. Older eggs have larger ones
Shell • May be thin but they are very strong • Protect the food inside • Most eggshells are white or brown but depends on the breed of the hen • Shell color has no effect on the flavor or the nutrient content • Have tiny pores. Bacteria, air, and odors can enter through pores • As egg age, air comes in through the pores
Buying Eggs • Before being sold, eggs are often graded and sized. Grading: • Egg grades are set the United States and state government • Inspectors grade eggs by shining a very bring light on them. The light lets the inspectors see through the shells and judge the quality of the egg. • Best Quality are Grade AA – smooth, clean shells and firm, clear egg whites. Have a small air cell • Grade A and B have larger air cells. Whites are runny and yolks are flatten out
Egg Sizes • Comes in several sizes • Smallest eggs are called peewees. Weigh a little more than an ounce each • Jumbo eggs are the largest. They weigh about 2 ½ oz. each • There are four sizes • Small • Medium • Large • Extra Large • U.S. government sets the standards for eggs. • Size is based on the weight of a dozen eggs.
Alternatives to Eggs • Egg substitutes • Made from mostly real egg whites • Other ingredients are added to fulfill the role of the yolk. Ex. Nonfat dairy milk and vegetable oil • People wanting to lower the cholesterol and fat in their diets often choose substitutes. • Most are frozen
Legumes • High protein seeds that grow in a pod • Produced by a certain plant family which includes dry peas and beans also includes lentils and peanuts • Come in every color of the rainbow. • Rich source of protein • Legumes are considered to be part of the same group as meats and beans • Also a good source of fiber, calcium, and iron • Low in fat • Legumes not only add nutrients to your diet, they also add flavor, texture, and color.
