1. Meat contains 7 grams of
per ounce.
2.
content can vary widely, according to the grade of meat and its cut.
3. Meat contains very little
4. Meat is an excellent source of B
5. Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace
6. Meat consists of
protein and fat, with a few minerals and some B vitamins.
7. It tenderizes
tissue if moisture is present and cooking is slow.
8. Even meats low in connective tissue can be
and dry if cooked at
excessively highheats for too long.
9. High heat toughens and
protein and results in excessive moisture lost.
10. Roasts cooked at low temperature shrink less and loss less
Tough
Protein
Fat
Carbohydrates
Vitamins
Water
Shrinks
Minerals
Connective
Moisture​