Lesson 12 characteristics of goat meat

1.Read and memorize the following words:

to thrive ['θ raı v] процвітати, розростатися

e.g. I throve on a diet of oatmeal, mutton and strong tea.

forefront ['fɔ: frʌ nt] передній план, найважливіше місце

e.g. The problem of raw material supply was brought to the forefront at the last meeting.

converter [kə n'vɜ: tə ] перетворювач

e.g. Cattle are good converters of grass, grain and other crops into protein.

mohair ['mə ʊ heə ] мохер, шерсть ангорської кози

e.g. The Angora goat is valued for its mohair.

leanness ['li: nə s] кістлявість

e.g. He doesn’t like fat meat that’s why leanness is an important factor when he chooses meat at the market.

barbecue ['bɑ: bı kju: ] туша, зажарена цілою

e.g. He is a real specialist in cooking barbecue meat.

to seek [si: k] (sought) шукати, розшукувати

e.g. He sought out his friend in the crowd.

mature [mə 'tjuə ] зрілий, дорослий

e.g. Mature goat meat is processed into meat for producing sausages.

saturated ['sæ tʃ ə reı tı d] насичений

e.g. Meat is a mixture of both saturated and unsaturated fatty acids.

regardless [rı 'gɑ: dlı s] не зважаючи на

e.g. A hamburger cooked to 160°F, regardless of colour, is safe.

2.Match the words with their definitions.

3.Read and translate the text.

Goats have advantages over other animals. They are widely adapted. They can thrive and reproduce well in tropical or cold climates and in humid as well as dry regions. Breeding animals is relatively inexpensive. They will consume a wide variety of grasses, weeds, leaves, and browse woody plants and shrubs. They are gentle and easy to control. Their small size makes them suitable for home produce such as meat, milk, and cheese products. Goats are coming to the forefront across the United States because of their economic value as efficient converters of low quality forages into quality meat and milk products for specialty markets. In addition to meat and milk, goats make important contributions to the world's supply of skins for specialty leather and mohair fiber, and make good research models for biotechnology studies.

There are over 60 recognized or " official" breeds of goats in the world.

These multi-purpose breeds produce milk, meat, fiber, and skins.

Kids of all breeds can be used for meat, however the carcass of meat goats is generally leaner, more muscular, and has different carcass proportions than that of dairy goats.

Like goat's milk and cheese, the meat is unique in flavor and palatability. It is leaner than many other red meats and usually less tender. However, its leanness has a place in today's demand for meats with less fat.

Goat meat is termed either cabrito or chevon, depending on the age of the goat at slaughter. Cabrito (Spanish for " little goat") is from kids slaughtered within the first week after birth. Its main use is for barbecue meat, and is highly sought after by certain ethnic groups. Chevon, on the other hand, is from older goats. Of these two meat-types cabrito is the more tender. Older (mature) goat meat is used primarily in processed meats such as goat sausage.

Goat meat cuts have fat content 50%-65% lower than similarly prepared beef (but with a similar protein content) and have between 42%-59% less fat than lamb and have about the same fat to 25% lower than veal. In addition, the percentage of saturated fat in goat meat is 40% less than chicken (without skin) and is far below beef, pork and lamb by 850, 1100, and 900%, respectively.

Unsaturated fatty acids predominate in goat meat. Lauric, myristic and palmitic acid are saturated fatty acids found in goat meat; their percentage is 2%, 2.6%, and 27.6%, respectively. Universally, the fatty acid and protein values are constant with the fat disposition.

Cholesterol content of chevon is similar to that of beef, lamb, pork, and chicken and much lower than some dairy, poultry products and some sea foods.

The documentable evidence indicates that goat meat (chevon), regardless of age, breed, or region, will supply a high quality protein source along with a healthy fat (increased unsaturated fats/saturated fats ratio) with a minimal cholesterol intake risk. In addition, chevon contains comparatively higher values of iron, potassium and thiamine associated with a low sodium level. All essential amino acids are present and a low calorie per serving value is available. As a result of the above, chevon should be designated as the naturally occurring health meat.

4.Answer the following questions.

1.What are the advantages of goats over other animals?

2.How many breeds of goats are known in the world?

3.What are the peculiarities of goat milk, cheese, and meat?

4.How is goat meat termed?

5.What is cabrito?

6.What is chevon?

7.What is the fat content of goat meat?

8.What fatty acids does goat meat contain?

9.What other nutrients are present in goat meat?

5.Give Ukrainian equivalents to the following English words and word combinations.

6.Match the two parts of the sentences.

7.Choose the necessary word from given in the brackets. Translate the sentence.

1.The percentage of (saturating/satiety/saturated) fat in goat meat is 40% less than chicken.

2.The goats are gentle and easy to (controlled/control/controlling).

3.Chevon is from (elder/older/the oldest) goats.

4.Cabrito is from kids (slaughtered/slaughtering/slaughter) within the first week after birth.

5.Chevion should be (designed/designated/designing) as the naturally occuring health meat.

8.Retell the text.