Unit IV: Meat Text 1 Types of Meat

I. Words to be remembered.

1) meat 2) common 3) term 4) to use 5) to describe 6) flesh 7) edible 8) domesticated cattle 9) swine 10) sheep 11) food 12) to include 13) muscle 14) fat 15) tendon 16) ligaments 17) processed or manufactured products 18) to prepare 19) tissue 20) to be called 21) to contain 22) amino acid 23) necessary 24) to be valued 25) to vary 26) species 27) quality 28) cut 29) source of energy 30) to influence 31) flavour 32) juiciness 33) tenderness 34) lean 35) to refer 36) mammal 37) fowl 38) seafood 39) shellfish 40) game 41) in addition 42) consume 43) to identify 44) beef 45) mature 46) to weigh 47) to yield 48) veal 49) calf 50) provider 51) pork 52) slaughter 53) lamb 54) scale 55) ordinarily 56) to select

мясо распространенный, обычный термин использовать описывать мясо, плоть съедобный домашний скот свинья овца пища включать мышцы жир сухожилие соединительная ткань переработанные или изготовленные продукты приготавливать, готовить ткань называться содержать аминокислота необходимый цениться меняться, различаться вид качество вырезка источник энергии влиять вкус, аромат сочность мягкость постное мясо относиться млекопитающее птица морепродукты моллюск дичь вдобавок потреблять отождествлять, определять говядина взрослый весить составлять, производить телятина теленок поставщик свинина забой ягненок масштаб обычно выбирать

II. Read and translate the text.

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. The fat of meat, which varies widely with the species, quality, and cut, is a valuable source of energy and also influences the flavour, juiciness, and tenderness of the lean.

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 and yield between 55 and 60 percent of their weight in meat. Veal, the flesh of calves of cattle, is much less fatty than beef.

The pig is believed to be the world's second largest provider of meat known as pork. When taken to slaughter, pigs generally weigh between 90 and 135 kg and provide about 70 to 74 percent of that weight in meat.

Meat from lambs and sheep is produced on a much smaller scale than either beef or pork (less than one-tenth of that provided by cattle, for example). They ordinarily weigh between 45 and 70 kg, although the most select lambs may weigh no more than 14 to 18 kg and yield about 48 to 50 percent of their weight in meat.

III. Answer the questions.

1. What is meat?

2. Why is meat a complete protein food?

3. What is influenced by the fat of meat?

4. What types of meat do you know?

5. What is the most widely consumed meat?

6. What is the world’s second largest provider of meat?

IV. Find the English equivalents in the text.

Распространенный термин; съедобные части; переработанные или изготовленные продукты; необходимые для человеческого тела; различается широко; влияет на вкус; мясо, взятое от млекопитающих; обычно не одомашниваются; наиболее широко потребляемое мясо; считается, что свинина; в гораздо меньшем масштабе; они обычно весят.