MEAT COOKERY--Factors that give meat a good quality

The different types of meat are-Lamb, Mutton, Beef, Veal, Pork and Game meat.In order to cook meat properly we should select good quality meat.
FACTORS THAT GIVE MEAT A GOOD QUALITY--
Fat-
The fat present in meat indicates the quality as it gives a good flavour.Fat in animals is found around the muscle fibres.The fat seen as small flecks of fat within the muscle is known as marbling and enhances the flavour of the meat.Fat contributes moistness to the meat, makes it tender, enhances
Flavour and makes it succulent.
COLOUR OF THE MEAT--
Older animals have darker coloured meat and a yellowish fat, whereas the younger animals have a lighter coloured meat with a firm, dry, creamy white fat.
TENDERNESS--
The tenderness of meat depends upon the food the animal is fed on.The finer the grains, the more tender is the meat.The amount of connective tissue is directly related to the tenderness of the meat.Cuts of meat with much connective tissue are tougher than those containing little connective tissue.The least used muscles such as are found in the loin and rib cuts are more tender than those that are fully developed such as those found in neck, chuck,breast ect.