Meat
Meat, term for the flesh of animals used for food, especially that of cattle, sheep, lambs, and swine, as distinct from game, poultry, and fish; sometimes it is inclusive of all animal flesh. The chief constituents of meat are water, protein, and fat. Phosphorus, iron, and vitamins are also contained in meat, especially in some of the edible organs (e.g., liver).
Although meat is digested more slowly than starches or sugars, it has a high food value, with more than 95% of the protein and fat being digested; the fattier meats (e.g., pork) take somewhat longer to digest than the leaner ones. The edible parts of a carcass include lean flesh, fat flesh, and edible glands or organs, such as the heart, liver, kidneys, tongue, tripe, brains, and sweetbread.
The comparative toughness of meat depends on the character of the muscle walls and connective tissue, the part of the animal from which the meat is taken, and the age and condition of the animal. Ripening meat, i.e., hanging it for a time at a temperature just above freezing (or, in a more recently developed technique, at a high temperature) permits enzyme action and the formation of lactic acid, which tenderizes it. Good meat may be recognized by a uniform color; a firm, elastic texture; being barely moist to the touch; and having a scarcely perceptible, clean odor.
The choicer cuts should be of fine texture and well marbled with fat. Cooking meat not only softens tissues, kills parasites and microorganisms, and coagulates blood and albumen, but makes the meat more palatable by developing its flavors or introducing new ones by means of seasonings and sauces.
Meat, where available, has been a staple food since prehistoric times. The meat supply, obtained at first by using the raw flesh of animals found dead, was augmented by trapping; then, as humans developed their tools and a community life, by hunting; and finally, by the domestication of animals. Meat has been subject to prohibitions (see vegetarianism), as well as to butchering regulations on religious and hygienic grounds. Meat consumption has been commonly based on the supply, lamb and mutton being preferred in the Middle East, veal in Italy, and pork and beef in most of Europe and the Americas.The leading producers of meat for export are Argentina, Australia, and New Zealand.
Meat is animal tissue used as food. It not only refers to muscle tissue, but also includes fat or non-muscle organs such as lungs, liver, and kidney.
Meat is animal tissue used as food.It not only refers to muscle tissue, but also includes fat or non-muscle organs such as lungs, liver, and kidney. All muscle tissue is very high in protein containing all of the essential Amino acids
People who eat meat frequently, especially meat that is well done or cooked at high temperatures, may have a higher chance of developing bladder cancer, according to a large study that The University of Texas M. D. Anderson Cancer Center presented at the American Association for Cancer Research 101st Annual Meeting 2010. This risk appears to increase in people with certain genetic variants.
It's well known that meat cooked at high temperatures generates heterocyclic amines (HCAs) that can cause cancer," said study presenter Jie Lin, Ph.D., assistant professor in M. D. Anderson's Department of Epidemiology. "We wanted to find out if meat consumption increases the risk of developing bladder cancer and how genetic differences may play a part."
[edit] Meat-eating habits examined
According to the American Cancer Society, almost 71,000 new cases of bladder cancer were diagnosed in this country last year, and more than 14,000 people died because of the disease. Men are at much higher risk of developing bladder cancer than women.
HCAs form when muscle meats, such as beef, pork, poultry or Fish, are cooked at high temperatures. They are products of interaction between amino acids, which are the foundation of proteins, and the chemical creatine, which is stored in muscles. Past research has identified 17 HCAs that may contribute to Cancer.
This study, which took place over 12 years, included 884 M. D. Anderson patients with bladder cancer and 878 people who did not have cancer. They were matched by age, gender and ethnicity.
Using a standardized questionnaire designed by the National Cancer Institute (NCI), researchers gathered information about each participant's dietary habits. They then categorized people into four levels, ranging from lowest to highest red meat intake.
[edit] Well-done red meat nourishes cancer risk
The group with the highest red-meat consumption had almost one-and-a-half times the risk of developing bladder cancer as those who ate little red meat.
Specifically, consumption of beef steaks, pork chops and bacon raised bladder cancer risk significantly. Even chicken and fish -- when fried -- significantly raised the odds of cancer.
The level of doneness of the meat also had a marked impact. People whose diets included well-done meats were almost twice as likely to develop bladder cancer as those who preferred meats rare.
Further questioning of a subset of 177 people with bladder cancer and 306 people without bladder cancer showed that people with the highest estimated intake of three specific HCAs were more than two-and-a-half times more likely to develop bladder cancer than those with low estimated HCA intake.
"To quantify intakes of HCAs, we began three or four years ago to gather information on meat-cooking methods and doneness level, and then used a program developed by the NCI to estimate intakes of three major HCAs," Lin said. "These data gave important information about the relationship between HCAs and bladder cancer."
[edit] Health Benefits of Eating Meat
There are innumerable health benefits of eating meat, to say, for example, it serves as a fabulous source of high quality proteins, which a single vegetarian food is not able to provide. It contains all the essential amino acids that the body requires.
The red meat contains very high quantities of iron, when compared with plant origin foods. 100 grams of Liver contains 6000 mcgm of iron as against 325 mcgm in 100-gram carrots. Read further to explore information about the advantages of eating meat…
The phosphorus content present in meat gets much more easily absorbed than that present in cereals and legumes. This is owing to the fact that cereals and legumes contain phosphorus, usually in the form of phytic acid that must be hydrolyzed before absorption. Meat also serves as the main source for the intake of vitamin B12.
Though meat is rich in nutrients, but, there are certain things that meat lacks in. It doesn't contain any kind of fiber, which helps to keep your digestive system in order. Also it is very high in saturated fats, thus it is recommended to eat meat, but in moderate quantities.
Preserved meats like ham, bacon, salami etc should be avoided, as they are very high in terms of fats, salts, nitrites and nitrates that are often held responsible for causing cancer. It is recommended to eat not more than 60-75 grams of meat per day and not more than thrice a week.
[edit] Benefits of Eating Meat
Meat contains a number of important nutrients that are needed by your body for carrying out vital metabolic functions. These are proteins, fat, vitamins and minerals. All these nutrients are responsible for providing you with energy and keeping you healthy. You will understand the benefits of eating meat better by going through the following description of the nutrients present in meat.
[edit] Nutrients Present in Meat
Proteins: Meat is a rich source of proteins, which is required by your body in very high amounts. Proteins play numerous roles that are essential for your body's functioning and over-all well being. The most important among them are building and repair of body tissues and formation of antibodies that fight against infections. As a general rule, proteins form 19-20% of meat. Some may be present in the form of amino acids and small peptides. These are readily absorbed by the blood. Meat is considered to be a high quality protein because it contains almost all the essential amino acids known so far. Thus, the health benefits of eating meat include a strong Immune system along with a fast recovery and regeneration capacity of the body.
Minerals: Meat contains a number of minerals. It is especially rich in iron. Your body needs iron to form hemoglobin that is necessary for the transport of oxygen from the lungs to different parts of the body. Another mineral present in meat is zinc. It boosts metabolism and helps in tissue formation. You will also receive selenium from meat. Selenium assists in the breakdown of fat and other chemicals in the body. Therefore, meat provides you with some very important minerals, whose availability in your body is necessary for its proper operation. These are some of the benefits of eating meat.
Vitamins: You will find a number of vitamins in meat. The most prominent ones are vitamin A, B and D. Vitamin A promotes good vision, supports bone and teeth development and maintains the health of the skin. Vitamin B supports central nervous system and enhances mental health. Similarly, vitamin D promotes calcium and phosphorus use, which in turn, maintains healthy bones and teeth. Therefore, the welfare derived from the vitamins present in meat are other health benefits of eating meat.
Fat: The fat present in meat are linoleic acid and palmiotelic acid. They prevent your body from cancer and harmful viruses. This improves your body's resistance to surrounding environment and unfavorable conditions. Your body needs fat for the development of brain. So, meat is required to have intelligent brains as well.
The benefits of eating meat are numerous. By eating meat on a regular basis, you will not only maintain a sound health of your body but will also provide it the strength to fight against various infections and maladies. Still, everything is not good about meat. It has a very high content of fat and cholesterol, which is quite hard for your body to process. High levels of fat and cholesterol give rise to a line of disorders that directly affect your heart and circulatory system. Therefore, it is advisable to have only portion size of meat and that too not very often. Limit your intake of meat to only 2-3 servings a week. This is very necessary to prevent various diseases arising from its richness in fat and cholesterol. Sensible and conscious eating of meat will surely benefit you over time.
[edit] Types of Meat
Meat has been a part of human diet, since time immemorial. Archaeological evidences suggest that humans used to consume various types of meat, as they learned the art of hunting. Meat consumption soared with the concept of organized hunting, which helped them to catch bigger animals, like, bison. This was followed by domestication of animals (started around 10,000 years ago) for their meat. Initially, sheep, various breeds of cattle and wild pigs were domesticated. Now, there are various types of meat, obtained from different animals and birds. It includes, beef, pork, mutton, chicken, ostrich meat, etc. Read on to know more about the various aspects of different types of meat. Read more on meatloaf recipes.
[edit] List of Types of Meat
Meat can be defined as animal flesh used for human consumption. Usually, the skeletal muscle and the fat attached to it are referred to as meat, but some organs, like, lungs, liver, kidneys, brain, skin, bone marrow, etc. are also included in this term. It is a collective term, used to denote a wide range of meat, obtained from different animals and birds. Usually, fish is not considered as a type of meat. The eating habits and diet of people are different in different parts of the world. This applies to meat too. There are people, who consume spiders, rats, zebra, snakes, etc. But, they are not so common. But, there are some types of meat, which are commonly used in almost all parts of the world. The following is a list of various types of meat, which are widely used.
- Beef is one of the popular types of meat, which is used to prepare food recipes, across the globe. This meat is obtained from cow and is one of the much sought-after types of red meat.
- Another popular meat, that it is consumed by people world wide, is chicken. Though, a type of poultry, it is considered as a healthy meat and can be found as an indispensable ingredient in most of the regional cuisines of the world. Read more on chicken recipes.
- Pork is another choice, as far as types of meat are concerned. Pork is derived from pig and is classified as red meat. However, this meat is less fatty than beef and is more leaner. Read more on benefits of eating meat.
- Sheep meat is also a staple food in some parts of the world and is consumed in many regions. Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep). This is also a type of red meat.
The above mentioned were some of the commonly used types of meat. But, there are various other types, which are specific to some region, or less available. In case of poultry, turkey, geese, ducks, etc. are consumed. The meat of rabbits, deer (venison), possum, zebra, water buffalo, camel, etc. are consumed by humans. Even birds, like, dove, emu and ostrich are hunted (and also raised) for meat.
Nowadays, meat production and packaging is one of the flourishing industries, which uses advanced techniques of raising, breeding and butchering animals. Even packaging of meat is done with the help of modern technology. We have different kinds of meat, as per the cuts. Meat is also classified as per the growing and feeding factors. As per such classification, meat can be divided into conventional, organic, natural and grass-fed ones.
Now, you have a basic idea about the types of meat. This is only a general view of a very vast topic, which can be studied separately. However, if you are a meat lover, make sure that you reduce the intake of red meat or replace it with white meat, which is claimed to be more healthy
[edit] Defrosting Meat
While defrosting meat, it must be kept cold. You should not let it get too warm, since it can accelerate the growth of bacteria injurious to our body. Thawing can be defined as warming the food to reduce stiffness. Remember, it says warming, not excess warming. You should never defrost meat in hot water. Any meat defrosted this way should be rejected. Just to save time, many people thaw meat in hot water or take it out from the freezer and let it rest in the kitchen. By doing this you just invite food borne diseases.
Poultry products, cooked meat or raw meat must be stocked at a safe temperature. As soon as you take the meat off freezer, it starts to get warm and once it reaches above 40ºF, bacteria starts to reproduce. Always avoid to keep the meat at room temperature for more than a couple of hours. When you keep the meat on the counter for thawing, though the inner part remains safe, the peripheral part gets exposed to the risk of rapid multiplication of bacteria, above the temperatures of 40ºF.
So, how to defrost meat? There are 3 safe methods to defrost the meat, such as, defrosting meat in water, defrosting meat in refrigerator and microwave defrosting.
[edit] Defrosting Meat in Cold Water
Cold water thawing takes less time as compared to defrosting in refrigerator. Defrosting a turkey or any meat by this method should be done in a waterproof bag. Any leakage in the bag will lead to the bacteria in the environment enter the meat and due to any leakage, meat tissue may absorb water. Just immerse the meat in a cold water bowl and while thawing goes on, change the water every half an hour. A bigger package of say, 4 pounds takes approximately 3 hours, whereas it takes approximately an hour to thaw little packages of poultry products or meat. After thawing is done, you should cook the food immediately. Cold water thawing is good if you are thinking how to defrost chicken properly.
[edit] Defrosting in Refrigerator
Refrigerator defrosting takes longer than cold water thawing, so you should plan in advance on refrigerator thawing. How to thaw a turkey or any meat? The best way to defrost meat is keeping the meat in the fridge. If you are going to cook the frozen meat after a day, take it off the pack and place it in the fridge. This technique makes the meat look bloody, however it's not harmful, it's only unpleasant. How long to defrost a turkey? For a large packet of turkey like 4 pounds, it requires approximately 24 hours. Boneless meat or ground meat takes almost 18 hours to thaw in the refrigerator. Lesser the temperature set in the refrigerator, more the time required to thaw the meat. Refrigerator thawing keeps the red meat such as, steaks, pork, beef safe for up to 4 days and seafood, poultry products, stew or ground meat safe for a day and a half.
[edit] Microwave Thawing
One thing to remember about defrosting meat in microwave is that you should cook the meat immediately after thawing, since, some parts of the meat become warm and start getting cooked making the food partially cooked. Partially cooked food doesn't eliminate the bacteria completely, rather, the temperature attained may aid in bacterial growth. Food thawed in microwave should be cooked before you refreeze it. Microwave thawing can sometimes change the texture and color of meat.
If you are running short of time to defrost the meat, it's better to cook the meat in frozen state than thawing in cold water to save time. It will take a little longer to cook but at least it's safe. This was about a few tips on defrosting meat. I hope this article has made you aware about safe thawing methods and dangers of thawing the meat in a wrong way.
[edit] Eating Raw Meat
A new trend, nowadays, is eating raw meat, and only eating a raw meat diet. Much as we have heard about the harmful effects of eating raw meat, the supporters of a raw meat diet argue that our ancestors would also consume raw meat, and there is very little evidence of sickness caused due to raw meat. Since we are their descendants, our body is naturally adapted to eating raw meat. The raw meat diet is also followed by popular celebrities such as Uma Thurman, and Demi Moore, who swear by the health benefits of eating raw meat. Take a look at a raw meat diet, its benefits and harmful effects.
[edit] The Raw Meat Diet
Many of us may consider eating raw meat as primitive, unhealthy, and disease causing. However, there is a group of people who believe otherwise. Several people believe that only eating raw meat is the key to good health, and that cooked food destroys all the nutrients that are present in its raw form. They thus, follow a diet that contains raw eggs, raw dairy and raw meat, which they find very beneficial for digestive health and highly nutritious.
People who believe that eating raw meat for health is essential, frown upon cooked or even smoked meat. They believe that cooking any type of raw meat above a temperature of 104 ºF causes the meat to lose its nutritional value, and renders it unhealthy. The food that can be included in the raw meat diet is:
• Uncooked/Unprocessed meat • Raw eggs • Raw dairy • Aged meat/Fish • Organ meats such as liver • Century eggs (aged raw animal food)
All the meat that is consumed in a raw meat diet is free-range or grass-fed. Free-range is a type of husbandry, where animals are not caged or controlled in any manner. Instead, they are allowed complete and free access to the farm. This is done so that the cost of feeding is reduced, and so that the quality of meat is better. The environment also has an effect on animals, and the happier they are, the better the final product for you to consume.
[edit] Benefits of Eating Raw Meat
Based on several research studies, and the experience of people who have taken to eating raw meat, the following benefits have been discovered: •Studies have shown that the body digests only raw food thoroughly, not cooked food that produces carcinogenic toxins. These toxins are known to have several side effects on the body. •Several people have found that switching to a raw meat diet, has given them better health, and have reversed diseases that they were severely affected by. •Research has also shown that people who suffer from vomit and diarrhea are the ones who eat cooked food, and not raw food. Apparently, the microbes and pathogens that cause food poisoning are found in the environment, and not in the food itself. This is how perhaps, those who have eaten raw meat may have suffered from food poisoning. •Eating raw meat that is free-range makes it less prone to the development of harmful bacteria such as E.coli and salmonella. This means, the risk of developing disease from such dangerous bacteria is greatly reduced. •According to a research, the amount of E.coli in such meat that is grass-fed is minimal. This amount cannot survive in the human system, and is easily eliminated from the body. •Raw meat that is grass fed, and not grain fed, also has high quantities of vitamins, minerals and Omega-3 fatty acids. While eating raw meat diet, you have to ensure that the source you purchase it from is a good, hygienic one. Grocery bought meat will never be safe, if eaten raw. Make sure that you acquaint yourself with a local raw meat supplier, identify his sources, and then start with eating raw meat.
[edit] Harmful Effects of Eating Raw Meat
If you are resorting to a raw meat diet, you have to make sure that the meat is organic, free-range, and fresh. If you do not, following are the risks you may be undertaking: •You may contract the bacteria called E.coli, effects of which include severe abdominal pain, diarrhea and dehydration. •Salmonella is another bacteria that can be ingested, causing symptoms of a salmonella infection such as a severe stomach upset, diarrhea and nausea. •Another bacteria that can be consumed while eating raw meat is Campylobacter jejuni. This can cause severe abdominal problem, fever and headaches. •Several people have already suffered from food poisoning and indigestion because of the consumption of undercooked meat. •You also run the risk of getting tapeworm if you start eating raw meat. Every human being has a digestive system that is different from the other. How your body adapts to the raw meat diet may be different from someone else. So, before you take to eating raw meat, do ensure that you consult a doctor, and a nutritionist to guide you in the right manner, and tell you how to eat raw meat so that it is beneficial for you, without any side effects.
