Unit 12. Meat and Meat Products

Learning Objectives

By the end of this lesson, students will be able to:
- Describe the main types of meat
- Explain the stages of meat processing
- Identify common meat products
- Use Passive Voice correctly

Theory

Meat is an important source of protein, vitamins and minerals, especially iron and vitamin B12. The main types of meat are beef, pork, lamb, poultry (chicken, turkey) and fish.

Meat processing includes several stages: slaughtering, cutting, deboning, grinding and packaging. After slaughtering, the carcass is cooled and then cut into different parts. Some meat is sold fresh, while other meat is processed into products such as sausages, ham, salami and canned meat.

Quality control is very important in the meat industry. Meat must be checked for freshness, colour, smell and the absence of harmful bacteria. Proper storage and packaging help to keep meat products safe for consumers.

In modern meat processing plants, automated systems are used to increase efficiency and hygiene.

Key Terms

meat, beef, pork, lamb, poultry, slaughtering, deboning, grinding, sausages, ham, salami, quality control, carcass, hygiene

Exercise

1. Answer the questions:
1. What nutrients does meat provide?
2. Name the main types of meat.
3. What are the main stages of meat processing?
4. Why is quality control important in the meat industry?

2. Rewrite the sentences in Passive Voice:
1. Workers cut the carcass into different parts.
2. Specialists check the meat for freshness.
3. Factories produce sausages and ham.

Mini Quiz

1. Meat is a rich source of ________.
a) only carbohydrates
b) protein and iron
c) only sugar

2. Which of the following is a poultry meat?
a) Beef
b) Chicken
c) Pork

3. After slaughtering, the carcass is usually ________.
a) immediately packaged
b) cooled
c) dried