Meat and meat products

Meat, regardless of the animal from which the (beef, lamb, pork, chicken) is a composition to age and nutrition status of the animal. Meat contains approximately 20% protein. Fat content in meat and animal depend on how the state of nutrition. Fat is the poorest in beef and veal (6-8%) and the richest - pork (30%). Meat contains a small amount of carbohydrate.
Meat, especially that of young animals, is rich in extractive substances (purines, creatine, creatinine), minerals (phosphorus and iron). Entrails (liver, kidney, heart) contain higher amounts of iron, copper and cobalt they are found . Other minerals (calcium, sodium, chlorine, sulfur, magnesium) is in meat little's. Ions amounts of chlorine, phosphorus, sulfur salicylic acid causes the body. Meat is rich in soluble vitamin, B complex entrails along these vitamins, are rich in liposoluble vitamins (A, D).

Chicken meat and chicken boiled it easily digestible. Duck and goose meat contains a higher amount of fat. The nutritional value of meat is high due to its high content of protein, vitamins, minerals. It may be eaten boiled, roasted or chopped. Put meat in cold water to a boil, lose some water soluble substances (substances, water-soluble vitamins, minerals and some protein), but she put easy. Meat digest boiled in hot water forms a crust on the outside of protein coagulated, which retains nutrients lost. These changes are characteristic and roasted meat.

Easily digest cooked meat, while the roast is hard to digest because they fulling with fat. Minced meat, no spices, boiled or roasted, is also easy to digest. May diet is beef, veal, chicken, turkey. It is hard to digest and assimilate pork goose, duck, smoked meat, sausage fat. Game meat (hare, venison, wild boar, quail, wild duck and goose) is rich in protein and extractable substances, but low in fat and is hardly digestible.

Viscera of slaughtered animals liver shows an interest. He is a concentrated micro hemato-proteics, vitamins (especially A, B1, B12, PP), contains a large amount of cholesterol (200-300 mg% against 60-70 mg% in the flesh of animals and birds) and 18% protein and 3% used food lipids. tongue, kidneys and heart. Language is easy to digest and contains 13% protein, 16% fat, a smaller amount - extracting tissue and substances. the heart is 15% protein and fat - 3%. All viscera are rich in purines, gout is contraindicated. Liver is limited in the daily diet of people with increased gastric secretions, given that it stimulates gastric secretions.

Digestion of meat depends on its variety, age and nutritional status of the animal, the animal cut and cleaned, how culinary processing. The meat of young animals, well fed digest better than the old and weak animals.

The diet excludes food and smoked sausage half smoked as having a negative effect on the digestive organs, excretory and metabolic. Meat, through its protein is a source of nitrogenous substances by a special biological value. Biological value is conditioned in particular the content of essential amino acids. Fat meat, besides energy intake, buy and essential fatty acids: linoleic, linolenic, arachidonic. The contents of extractive substances, existing or formed in the process of storage and thermal processing, meat favors massive secretion of gastric juices stimulating digestion. In meat and meat products in cans of spoiled meat develops a highly toxic substances such as ammonia, hydrogen sulfide, peroxidase and germs, putresceina, cadaverine.

Conservation can be achieved by high temperatures (boiling or frying), or by salting, drying and smoking. The meat is different and after its origin, according to animal species which is obtained after slaughter.

meat, healthy or not?

I chose to write about this topic because a few weeks ago I met a forum to talk about that a user confessed that he had menses for more than three years wages chose to release the meat from his daily diet. What shocked me is terrible that this person was very happy with the absence of menses claiming that it had a disease and advised everyone to give up meat. It is true that we tend to exaggerate, we became omnivores, carnivores.

It is well known that the boiling temperature are adequate to kill any parasites. It is a process that does not adversely affect the structure of meat, therefore it can be eaten without worry. About smoked foods is already known that are carcinogenic. There are of course obtained from minced meat and sausages. Suppose by absurd that it would have made minced meat of the best ingredients and not the "remnants", as these foods are unhealthy in their composition because many preservatives are added. Frankfurters and baloney are probably the most unhealthy meat. Salted and smoked fish is also carcinogenic, and preserved, as their name implies, contain many preservatives. If you do opt for the latter, check that the period of manufacture and expiry date to be as small: the more extensive, with both the product contains more preservatives.

It is good to eat meat - not everyday but once or twice a week. It is best to choose healthy options to eat moderate amounts. Portia is the ideal size of your palm. The chicken or beef cooked Santos is full of vitamins and minerals and fatty fish (despite its name) is the best choice for weight loss. Meat and fish in May bring large amounts of soluble B-complex vitamins (B1, B2, B6, B12, PP, folic acid) and fatty meats and liver contain large amounts of soluble vitamins (A and D). Except liver, meat and meat products are low in vitamin C. The minerals, particularly meat and viscera are an important source of Fe, K, P, Zn, Cu, and brings fish intake and increased I Fl meat is relatively poor in Ca.

Unfrozen meat quality is covered with a pale-red dry crust at least wet section, stick, meat juice is clear. Flesh color in the pink section is open until dark red, depending on variety, age and degree of bleeding animal. Meat Consistency is elastic, the finger holes to compress the meat disappears. Color of bovine fat is yellow and white, of the pig - white or pink and white. Bone marrow cavity filled tubular bones, is graceful, yellow. Thawed good quality meat is red, is wet, soft consistency, pits formed from compression of the finger disappears.

Excess flesh can cause hiperu-ricemii.
Avoid the meat but rich in fats and derivatives, because of high PUFAs. Viscous, note that because they are rapidly altering, to be eaten soon after killing mammals is animal indigestion. Meat if kept more than 24 hours.
During storage of meat depending on its type:
- Sausage with short-term storage (approximately 4 days) so highly perishable (sausages, baloney, liver sausage, ham from Prague)
- Sausage average duration of preservation (1-3 months) such as Italian salami, Russian, hunting etc.
- Long duration storage sausage (salami winter, summer sausages). Gypsy muscle, pastrami, ribs, ham, with high nutritive value sapidity and also have a higher conservationist. TICA‚ nutritional value and energy to various types of meat products is usually higher than their actual meat. All types of meat can be used if kept in adequate conditions. Not be used in dietary foods than processed meat products of short-storage condition and very fresh.

meat - a poison?

According to recent statistics, over one million Romanians prefer lacto-vegetarian, giving up completely from eating meat. On the other hand, globally, in 2005, there were no less than one billion and half a vegetarian or lacto-vegetarians, many from countries where meat consumption was until recently a sacred tradition. World Health Organization itself has recently recommended reducing meat consumption to protect human health, but also the environment. Why this "war" against meat? Is it really so dangerous that the body be? Its consumption has negative connotations, morally, as religions say? Here are just some of the questions we intend to answer in this article that appears in the Easter Lent

meat is toxic?

In a possible toxicity of the top foods that form the basis of human food, the meat would lead detached, food is the most damaging long-term effects on the body, beating refined sugars, margarine and flour. Why meat is considered a high risk food are numerous: it contains proteins require when they are metabolized, a much greater effort from the whole liver and digestive system. Saturated fats in meat severely affects the heart and blood vessels, causing arteriosclerosis, thrombophlebitis, heart failure, etc.. Certain toxic substances in circulation by the animal, the agony of its slaughter, the human body produce nerve and endocrine imbalances. Consumption excessive meat leads gradually to a slow process of elimination and toxic waste that is a very dangerous and slow poisoning of the body.
There is a degree of toxicity classification of different types of meat? Yes, the most toxic is considered so-called red meat, which is the pork, beef, sheep and goat, and various types of game. Is considered less harmful white meat, which is the chicken. And flesh of fish, whether saltwater or freshwater, is widely seen as the less toxic.

farmed meat - a real poison

Today, more than 70% of meat consumed worldwide in November and "civilized" is achieved in intensive farms, having, therefore, "the proper hygiene and quality.
This just in theory, because in reality, real meat produced in these camps of death is much higher toxicity. In such a farm, a chicken matures in just 12 weeks, while one that grows free, I have several times longer to reach the same size. How is this trick to increase one day in ten as others? Keeping the animal in a space with only a few inches square to move, concentrated fodder giving him full of vitamins and minerals synthetic antibiotics taking them without limits and, especially, giving growth hormones. All these substances accumulate in the meat and then go into our stomach, causing real havoc. Fluffy appearance, overweight, excessive effeminacy that Western men source glandular imbalances and metabolic products of meat farming.

meat and E-sites

To be appreciated by consumers, the meat should be preserved and presented in a form as attractive. At some time after it was processed, but after oxidation it gets brown-gray look at all appetizing, often has more fat in it, and smell very good at bringing the animal from which it originates. However, it should be a red tonight, seem to be flavored and tender.
How is it cosmetic? With famous Es, starting with the famous nitrites (which give a wonderful red meat and produce many types of cancer) and ending with the newest tenders and flavor enhancers used in the meat industry. All these substances, with very few exceptions, are extremely harmful to the body, especially affecting the liver, intestines, pancreas, immune and nervous system. What I say now may seem an exaggeration skeptical. Would be so poisonous meat, without us knowing? I will answer this question through an example: a situation, I got to know better some people who sold food additives and sausage meat industry. Well, those who were delivering hundreds of kilograms per week also did not consume substances processors never, absolutely never, meat or sausage in trade. Why? Because they were among the few mortals who really knew what poisons are usually put in what we eat as meat delicacies. Breaking a pot with meat additives resulted in leakage of dye so strong, that stain on the floor of the car has not been completely removed, however it was washed and the skin contact of these substances produced a severe allergy. This consume us, actually, when enjoying a slice of salami, or who knows what other meat delicacy.

What diseases cause and aggravate meat consumption

The list of these diseases is so long, that certainly we would not get ten such articles to cover them all.
The listing below is just a selection from the huge volume of medical information that was used for writing this article. More and more universities and medical research centers in the world have wanted to know more about the harmful effects of meat. And studies done on large samples of people (often hundreds of thousands) have amazed the scientific world. This, as has been demonstrated, unquestionably, this food is more harmful than previously thought.

Meat and Cancer

Colon cancer - in a study quoted by the prestigious BBC News and resumed the main means of communication in the world (except the Romanian), was observed eating habits of not less than half a million people in Europe, a period of 10 years. The bottom line is that colon cancer risk was more than one third higher in those who consume more than two servings of 80 grams each of meat per day than in those who consume more than one such portion a week. Specifically, those who eat the equivalent of a ham sandwich and a piece of steak every day presents a risk of developing colon cancer by 35% higher than those who consumed one serving of meat per week. Moreover, the study showed that a diet low in dietary fiber increases the risk of colon cancer by 39% yet.

Breast cancer - a study done at the famous Harvard Faculty of Medicine UK, on 90,000 women showed that those consuming more than 1.5 servings of meat per day are nearly 2 times more likely to breast cancer than that eating more than 3 times per week.

Pancreatic cancer - a study done by a medical institute in the U.S. state of Hawaii, led by Dr. Ute Nothlings and colleagues and performed on 190,545 men and women, showed a direct link between meat consumption and growth rate of pancreatic cancer.
The study lasted seven years, and Reuters, which broadcast information, points out that it's not fat or cholesterol content of meat, but especially chemicals used in obtaining and preparing them to be carcinogenic.

Non-Hodgkin's lymphoma - a CNN story from April 30, 1996 cites a study done on 35,000 women showed that age and diet with more animal fat and meat, especially hamburger, doubles the risk of non-Hodgkin's lymphoma. There are currently dozens of such studies show without doubt that the consumers of meat grows exponentially and risk of stomach cancer, liver cancer, ovarian cancer, prostate cancer, etc.. Furthermore, predisposition to cancer, regardless of shape and location, is a characteristic of all consumers of meat.

meat, impotence and male infertility

An article published by a foundation of U.S. physicians suggests that there is a direct link between eating meat and fat in the average amounts, and erectile dysfunction in men.
The big problem is that after 40 years, blood vessels become clogged more quickly sclerosis and meat consumers, favoring the occurrence of vascular impotence, which is the most common form of impotence. Then, growth hormones, used in livestock farmers and routinely arrive in our diet through meat, leading to lower concentrations of testosterone (the hormone masculinity) in men. The result: the number of sperm in semen drops dramatically, as well as their motility, which has as a consequence the occurrence of male sterility in different degrees.

Meat and female sterility

According to recent studies, consumption of red meat such as beef or pork, increases the risk of endometriosis by 80 to 100%. It can cause infertility, painful menstruation, severe cramps, or may correlate with various cancers. The solution to shortage of endometriosis in young women is reducing meat consumption and increased consumption of vegetables and fresh vegetables. Another link was made by researchers to refer to meat consumption, closely correlated with the occurrence of ovarian disorders and annexes. Almost all types of meat treated with sodium nitrite, a food additive with high toxicity, which once ingested, cause the appearance of nitrosamines in the digestive system, known cancer-causing factors, and which also interfere with normal activities of reproductive organs.

meat and digestive diseases transmitted

Home offending this time is no longer farmed meat industry type, but even the manufacturers of individuals. Extremely aggressive disease, such as trichinosis, tapeworm, various bacterial infections is due to 90% this meat consumption.

meat and obesity

An article published in 2006, "International Journal of Obesity" refers to a study done at Oxford and five years show that people consuming meat are more prone to obesity than those with vegetarian diets. Lowest weight gain (actually loss) during a study shows people who have made the transition from eating meat, the meat-free diet.

meat and heart disease

A study published by the British Medical Journal (one of the most prestigious medical journals in the world), June 25, 1994 edition, on the death rate from consumers of meat and vegetarian, has some amazing features. During the 12 years of study, was seen as the consumers of meat, the mortality rate was 51% and vegetarians, 28%. The latter were well below the overall statistics, with the mortality rates of cancer, but heart disease. It was found, so that people who eat meat rarely have the heart and blood vessels healthy until old age. Moreover, a vegetarian diet lowers risk of heart greatly, the stroke, and of thrombosis.
Finally, one last question: can we finally give up meat?
There is no risk in this decision? The answer is clear: do not lose health, but rather final to win by giving up meat. More precisely: by adopting a vegetarian diet.
To understand the phenomena occurring during the meat conservation technologies required composition description and accompanying various primary tissues and the transformation occurring in the period after cutting.
Meat preservation methods have been presented in relation to action regarding the control and surveillance activities that may affect irreversible micro nutrition, respectively trofins in different tissues.

1.3. Changes after cutting meat

Fresh cut immediately after suffering a series of changes caused by interruption of the flow of nutrients and oxygen on the one hand and their influence on the other enzymes. Thus muscle biochemical processes related to muscle contraction phenomenon is manifested by glycolysis life with lactic acid formation followed by glycogen restoration (glycogenesis), are irreversible, that the muscles of lactic acid accumulation. Parallel decomposition of glycogen breakdown occurs and adenosine-trifosforic acid under the influence of fermentation enzymes miozina with the phosphoric acid in freedom. Because of this reaction Meat change, moving pH from 7.1 to 5.6 to 5.8. At this stage there is a promotion and a shortening of the muscle fiber, manifested by muscle stiffness, known as muscle stiffness.
After Szent-Gyorgy rigidity is due to complex formation between others and actomiozina (hydrophobic compound). Hardness appears to 2-5 hours after removal of life animal. After about 24 hours, stiffness begins to decrease because of decomposition of the complex in actin and miozina actomiozina (hydrophilic compound), while producing real issue with protein and calcium compounds in solution of transition, which also affect the hydration property of meat.

b. Meat spoilage.

If the meat is kept under natural conditions, temperature and high humidity. Once the biochemical processes that lead to improved organoleptic properties takes development of germs, which modify the properties of meat and bad processes occurring both aerobic and anaerobic processes. In these processes to develop a range of bacteria, primarily those that break down protein molecules, then those who assimilate degradation products. This process is called putrefaction.
Meals bacteria spreads only deep connective tissue, reaching the periosteum, a phenomenon favored by higher pH of connective tissue. Arriving at the periosteum, the micro-flora of decay spreads along it (due to loose structure periosteum) and reach the surrounding muscle tissue, which cause breakdown of proteins begins here fast enough. This is why the meat with exogenous microbial infection signs of decay is found to be more intense in tissues near the bone (bone smell).
Action on microbial sulfur amino acids (cystine, cysteine and methionine) leads to the formation of malodorous product.
Meat rot. Rot is a process of change produced by the development, on the surface or inside the meat, the different species of fungus. Molds grow on meat stored in places with high humidity and not airflow.
Meat is a food with a high water content, fat, protein substances and microorganisms is a development environment if they preserve natural conditions, it is prone to easy spoilage microorganisms not only due to the action but also because protein decomposing substances and light action oxygen from the air, substances that degrade fat. Unlike crops, altering the meat can bring not only material damage, but fatalities can do and (sometimes greatly), developing germ toxigenic or multiplication of germs, conditioning pathogens that cause disturbances in the body. < br /> Meat preservation can be achieved by means of physical, chemical and physicochemical.

a. Physical methods.

Physical agents are frequently used in preserving meat cold and heat. Applies especially cold process cooling and freezing of meat, and heat is applied mainly in the processes of boiling, pasteurization, sterilization, etc.. And some technological processes (eg dehydration of meat) can be achieved by application of heat (dry usual) or by applying cold (sublimation drying).
Also can be used for sterilization of high frequency alternating current to produce heat.

b. Physicochemical methods.

In physico-chemical methods of preservation are used especially radiation.
Radiation are of three kinds: corpuscular or electronic, electromagnetic and mechanical. Category rays or cathode rays are electronic, electromagnetic radiation category are infrared rays, ultraviolet and radiation, radiation and mechanical category are ultrasonic radiation.

c. Chemical methods.

The most common methods of preservation chemicals are used in meat industry: salting, smoking, preserving in inert gas (associated with cold), conservation of antiseptic substances (antibiotics, sulphonamides and various other chemicals).

3.1.Conservation cold meat by

Meat preservation through freezing cold is based on action on microorganisms.

Microorganisms behave differently from the cold. Some of them, after long maintaining a low temperature, lose their ability to develop others. Thus coli and Proteus bacilli maintained 12 months after the -, 80C completely lose their vitality and even if they are brought to optimum development is no longer develop. Sporogene bacteria lose the vitality by maintaining the cold, but returned to normal they begin to develop.
Many molds can withstand temperatures between -, 120c and -, 180C for 10 to 12 months but at the same time destroyed the -, 50C or even -, 20C.
Destruction of microorganisms under the influence of the cold case and was given several explanations. Some authors believe that microorganisms are destroyed due to inactivation of enzymes in cells under the action cold. Enzymatic processes of metabolism imbalance can not perform normally, oxidation is prevented, there is an accumulation of toxic products that eventually lead to destruction of microbial cells.
Also consider that microbial cells could be destroyed due to mechanical action of ice crystals formed during freezing, which destroys protoplasm. Another reason to impede the development of bacteria would have been no exchanges of normal nutritional relatively long time to determine a so-called starvation of bacteria, because the low temperatures would cause a partial coagulation of protoplasm.
Refrigeration cooling process of a product close to its freezing point. If meat, chilled when it is considered the center of the carcass or cut thicker to obtain a temperature between 4 and 00C. This cooling reduces the development of banal micro-flora, which under favorable conditions would purification decomposition of the flesh. Process of cold stabilization is favored by a film coating that forms on the surface of meat during refrigeration.
Freezing is the most common industrial method for preserving meat for a period of time. This preservation method is applied especially in need of insurance or reserve stocks of supplies rhythmic market. At slaughterhouses animal breeding centers, is freezing all year round, so to cover shortfalls in other regions and for export.
Change the content of vitamins, by freezing and storage of meat and organs, is a decrease in content of vitamins, especially those soluble. Thus vitamin E (-tocopherol) is lost almost entirely, which explains the decrease in fat oxidation resistance. Vitamin A is preserved longer. In terms of water-soluble vitamins, they are better preserved in frozen meat than fat soluble.
Biological and microbiological changes. The frozen meat microorganisms are brought into anabioza but larval forms of parasites are destroyed.
Basic conditions to be fulfilled at thawing are slowly warming the muscle tissue to reabsorb fluid inter-fibrillate result of melting ice crystals, air to avoid condensation during defrost which generally are infected with microbes, and contact with albumin to muscle soluble constitutes a very favorable development environment bacteria.
So, by thawing, aims at achieving maximum reversibility with minimal changes in the product.
We must not lose sight of the thaw is lost, however, that a certain amount of juice, containing up to 11.55 to 13% dry protein composed of slightly soluble substances, mining, minerals and about 12% of group B vitamins, leading to some loss of taste and nutritional properties of meat. Should also not be confused between the loss of juice and dropping evaporation.

3.2. Meat preservation by salting

Salting as a means of preserving the meat industry itself is implemented as well as associated with cold or boiling when smoking and meat preparations. Lately, because of cold technology and sterilization by heat preservation by salting area shrank.
Preservative action of salt is due to high osmotic pressure resulting from dissolution of salt in meat juice. Due to high osmotic pressure, rotting bacteria lose their vitality because it causes dehydration and thus a microbial cell metabolism. There is the added part of the meat dehydrated and action, since they no longer have the same bacteria living conditions. Action table salt solutions on microorganisms can not explain but only by osmotic pressure, whereas other salts with higher osmotic pressure than salt plates still have a lower preservative action. Preservative effect of kitchen salt is explained by its action on the activity of fermentation bacteria, as well as reduced mobility of sodium ions, since they disturb the normal exchange through bacterial cell walls. An unfavorable action on a micro and chloride ions have.
This migration of water within the cell makes microbial protoplasm to gather around the nucleus. Because of this vital activity of microorganism is embarrassed, a prolonged action of hypertonic solution on the micro-organism can lead to death. Inhibition of vital activity of microorganisms that degrade meat (bacteria of putrefaction) occurs not only due to the action of sodium chloride, but also due to the antagonistic action of germs that grow in saline environment.
Although it has antiseptic qualities of salt, it is still a perfectly antiseptic. Thus, salt concentrations less than 5%, not only bacterial activity is not stopped but, in the case of some saprophytic bacteria and even pathogenic bacteria, it is even stimulated
At a salt concentration between 5 and 6%, and anaerobes aerobs grow and develop without hindrance, while strict anaerobes can not grow.
Bacteria of decay, the most active, are stopped in their growth at a salt concentration of 10-15%.
Coli group bacteria can survive saturated salt solutions to 6 weeks to 6 months.
In salting meat, besides salt, are used in the salting process sodium or potassium nitrate and sodium nitrite. Nitrates and nitrites are used primarily to maintain the characteristic color of meat, otherwise under the influence of salt, would become gray-brown.
Characteristic color of raw meat, muscle tissue that is due on the one hand its own dye, mioglobina, on the other hand that still remains in the muscle hemoglobin. The two colors are almost identical chemically as combinations of proteins that contain iron, easily oxidisable and reducible.
Meat redness is caused by nitrates or nitrites as such, but their resulting product, namely the reduction of nitrogen oxide.
Nitrates and nitrites also have an antiseptic, which is manifested by inhibiting bacteria from rotting by nitrite and nitric acid derived from it. Most bacteria that take part in processes of change of meat do not need free oxygen (air) to conduct their activities. Nitrate, decay under the action of bacteria denitrifiante release oxygen, creating aerobic conditions that embarrass batteries anaerobic activity. The conversion of nitrite to nitric oxide resulted in a new amount of oxygen, the more shy and anaerobic bacteria.
The salting mixtures, especially in the manufacture of ham, it adds a certain amount of sugar. Practitioners with experience shows that sugar is needed in meat tenderizer and pickling because it emphasizes the value of product specific salty flavor, well matured.
Persistent red color better under the action of sugar, is due to the action of reducing mono-saccharides on meat pigments. Influence of sugar on the vital activity of bacteria denitrifiante on account of glucose, occurs more intensively. Denitrifiante eliminate bacteria produced acids which cause the pH of the brine decreases, creating favorable conditions for bacteria of putrefaction. Under the action of low pH and some bacteria develop specific flavor of ham. Too much sugar (over 2%)) is unfavorable action because it enhances the appearance of mucus resulting from condensation or monosaccharides polysaccharides.
Smoking is a process aid preservation of salted products, which often is accompanied by high temperature action.
The main effect of the smoking process is to improve the taste of smoke components and properties due to the temperature at which action is smoking. It is added to improve the appearance of specific color because they get products to extend shelf life due to the antibacterial action of smoke components, and an antioxidant.
Smoke is an aerosol consisting of a mixture of air produced by incomplete combustion of wood or sawdust. Quantity and type of chemical fumes, smoke and quantity is obtained in a smoking depends on how fuel and combustion conditions. Regardless of the woods is generally obtained, the following components: gas (CO, CO2, CH4, H2, C2H4), water vapor, liquid consisting of a series of acids, alcohols, aldehydes, light tar, solid consisting of: particles carbon (soot), ash, etc..
Phenols are one of the most powerful antibacterial substances in smoke, although the smoke was a relatively small content of phenols.
Regarding resistance to the action of smoke most microorganisms are destroyed after 1-2 hours of smoking.
The smoke also resist mold and more. Sometimes mold spores are brought along with sawdust, infecting products, in which case it requires careful control of sawdust.
As the environment is more acidic, with both bactericidal action of smoke rises. Low resistance of pathogenic bacteria to smoking has tuberculosis bacillus, which is destroyed after two hours of smoking.
A much discussed problem is the assumption that smoke, in certain circumstances, would have a carcinogenic action, due to certain hydrocarbons in smoke.
From the existing data in the literature can not appreciate until now, if indeed smoked products may or may not constitute a health hazard to consumers.

By smoking products suffer weight loss and some chemical, physico-chemical and structural.

Unlike the chicken in the past, something that today stands worse in Chapter fat, apparently. The amount of fat it contains is triple the amount of protein and good fats - omega 3 - dropped more than half.

If before the chicken was a healthier and cheaper alternative to red meat right now, because of the way for growth and additives that are fed birds, it has 50% less fat than 30 years.

Extremely small quantities of Omega 3 can be explained primarily by intensive growing methods adopted on farms, in order to minimize costs: cheap food and undiversified (chickens eat only grains that contain very little omega 3) and the appearance of fat "evil" is caused by small space allotted movement.

Since we rely on chicken in terms of their needs protein and Omega 3, we risk long term awaken with mental health problems, obesity, high cholesterol and heart disease.

In addition, recent tests conducted by British researchers on negative chickens stores revealed that they are infected with Campylobacter jejuni, a bacterium Salmonella more dangerous than famous. This digestive system of birds live in, without causing any disease, but is extremely dangerous to humans.

In the United States are registered every year over 2 million cases of Campylobacter infection and bacteria is now the leading cause of bacterial gastroenteritis. It is very common in children younger than two years and often can also cause death.

Meat, regardless of the animal from which the (beef, lamb, pork, chicken) is a composition to age and nutrition status of the animal. Meat contains approximately 20% protein. Fat content in meat depends on how animal and nutritional status. Fat is the poorest in beef and veal (6-8%) and the richest - pork (30%). Meat contains a small amount of carbohydrate. Meat, especially that of young animals, is rich in extractive substances in purines, creatine, creatinine.



Author: Iulian Cristea
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