Meat and meat products
Meat and meat products
Due to its high nutritional and taste qualities of meat is the most valuable food products. Meat is the most popular and demanded product in the human diet. Nutritional value of meat is determined by the fact that it is a carrier full of animal protein and fat. Some of the contained nutrients for its nutritional value, balance, composition and properties cannot be replaced by consumption of other food. In addition to full of animal protein and fat in meat contains extractives, mineral substances, water-soluble and clotting proteins, and also vitamins and mineral salts. Among the important minerals in the composition of meat includes iron, potassium, magnesium, sodium, zinc, phosphorus, iodine, etc. With meat in the body come vitamins – thiamin, Riboflavin, pyridoxine, choline, Niacin and pantotenova acid, Tocopherols, as well as a broad complex of vitamin b: B1, B2, B3, B6, B12. Meat contains nitrogenous and nitrogen-free extractive substances extracted from the water during cooking. Themselves extractives nutritional value of almost have no, but serve as strong stimulants of gastric secretion, contributing to improved appetite and better digestion.
Muscle meat called and connective tissue of slaughtered animals and birds, as well as muscles bones and ligaments, fat, blood and lymph vessels. In practice, the tissue of meat is conventionally classified into muscle, adipose, connective, cartilaginous and bone and blood. This classification is used to evaluate the nutritional value, chemical composition and properties of meat depending on the ratio listed tissues. Cutting of carcasses for the trade network is made according to certain schemes. Obtained primal cuts vary in nutritional value, the ratio of muscle, fat and bone. The grade of meat also depends on the age and fatness of animals, conditions of their keeping and feeding, etc. depending on the grade of meat is used in accordance with culinary recipes for cooking various dishes. Muscle, and fat are the most valuable in the food respect. Meat of young animals the average fatness of better quality. The meat is well absorbed (approximately 80%) and is combined with a variety of products. The list of meat dishes is solid sections in cookbooks. When cooking meat it is subjected to heat treatment: boiled, fried, stewed. There are recipes for meat products without heat treatment.
Eating meat is used as beef cattle and poultry, and its by-products, which are made from regular and diet meals. Offal such as tongue and liver are not inferior to meat for taste and nutritional qualities, and by some hormonal substances even surpass it. In the liver contains significant amounts of retinol, iron, copper, phosphorus and fat-soluble hormone substances, in the kidneys of the b vitamins, in the brain – a lot of protein, phosphorus, iron. From offal cooked first and second courses, as well as a range of culinary products and products: liver sausages, pates, preserves, pie fillings, jellies, Brawn, etc.