Англійська мова за професійним спрямуванням

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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.

GRAMMAR EXERCISES 

I. Answer the following 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?

5. What countrie are the primary beef-consuming countries of the world (in per capita terms)?

6. What can we call the flesh of calves of cattle?

7. What can we call the flesh of hogs?

8. What the main pork-consuming countries are?

II. Give your arguments on the following, using the prompts in brackets:

– pros and cons of a vegetarian diet (healthy and useful meals; protest against

animal abuse; preventing from gaining an extra weight).

– advantages and disadvantages of ultrafashionable low-caloric diets (the role of proteins and vitamins in daily human diet; widely spread anti-obesity compaign in

Europe and the USA; junk food and its harmful effect on our lifestyle.

III. Match the words with their corresponding definitions:

IV. Put the Infinitives in brackets in the Present Continuous Tense:

1. Tonight we (to go) to restaurant to taste the French baked meat.2. The hogs (to slaughter) right now as their weight has reached 100 kg. 3. My Indian guests (not to eat) pork because of their traditional diet. 4. Cooks (to invent) various dishes containing beef, mutton or pork offal this evening. 5. Universal quality standards for producers of different countries (not/to develop) at present. 6. At present the variation of hamburger known as the cheeseburger (to become) popular on fast-food restaurant menus. 7. Due to the scientific advances nutrient composition of meats (to study) currently in detail.

V. Find in the text and write out the sentences in the Present Indefinite Passive Tense. Form these sentences into the Present Continuous Passive Tense.

VI. Make the following sentences interrogative and negative:

1. Lamb is the most favourite meat in Greek and Turkish cuisines. 2. Offal is sometimes higher in minerals, vitamins, and proteins than muscle tissue. 3. In the US variety meats are associated not as more often with urban as with rural cookery. 4. Offal can be consumed either directly as food or processed into other products. 5. Pig is known to be the second largest provider of meat after cattle. 6. The strongest the flow of saliva and gastric juices, the easiest the digestion. 7. Both lamb and mutton are highliest valued in New Zealand as well as in Australia and Britain.

VII. Express the main idea of the texts in the shortest possible way:

GENETICALLY MODIFIED ORGANISMS (GMO)

Genetic engineering, genetic modification (GM) and gene splicing are terms for the process of manipulating genes, usually outside the organism’s normal reproductive process.

It involves the isolation, manipulation and reintroduction of DNA into cells or model organisms, usually to express a protein. The aim is to introduce new characteristics or attributes physiologically or physically, such as making a crop resistant to herbicide, introducing a novel trait, or producing a new protein or enzyme.

Examples can include the production of human insulin through the use of modified bacteria, the production of erythropoietin in Chinese Hamster Ovary cells, and the production of new types of experimental mice such as the OncoMouse (cancer mouse) for research, through genetic redesign.

Since a protein is specified by a segment of DNA called a gene, future versions of that protein can be modified by changing the gene's underlying DNA.

One way to do this is to isolate the piece of DNA containing the gene, precisely cut the gene out, and then reintroduce (splice) the gene into a different DNA segment.

Daniel Nathans and Hamilton Smith received the 1978 Nobel Prize in physiology or medicine for their isolation of restriction endonucleases, which are able to cut DNA at specific sites. Together with ligase, which can join fragments of DNA together, restriction enzymes formed the initial basis of recombinant DNA technology.

Applications. The first Genetically Engineered drug was human insulin approved by the USA's FDA in 1982. Another early application of GE was to create human growth hormone as replacement for a drug that was previously extracted from human cadavers. In 1986 the FDA approved the first genetically engineered vaccine for humans, for hepatitis B. Since these early uses of the technology in medicine the use of the GE has expanded to supply many drugs and vaccines.

One of the best known applications of genetic engineering is that of the creation of genetically modified organisms (GMOs).

There are potentially momentous biotechnological applications of GM, for example oral vaccines produced naturally in fruit, at very low cost.

A radical ambition of some groups is human enhancementvia genetics, eventually by molecular engineering. DNA sequencing is a technique which is used to identify each base in DNA.

VIII. Make up word combinations using the text:

IX. Give definitions of the following words and word combinations: