Meat, meat products

Meat, meat products - edible parts of slaughter animals used in human nutrition, as a source of complete protein.
The main types of meat are beef, lamb, pork. The content of digestible nutrients in the edible parts of the main types of meat are given in table. 1.

Name of product Content in g per 100 g of the product Calories (large) 100 g edible portion of the product
proteins fats
Beef I category
Beef II category
Lamb of I category
Lamb of II category
Pork fat
Pork meat
The meat quality is determined by the degree of fatness.
In a balanced diet is the most valuable meat middle - and higher average fatness, which favorably combines the quantity and quality of protein. In the muscular tissue contains 1-1,7% of the nitrogen extractive substances that are energetic agents of secretion of gastric glands, and therefore strong broth and meat to the greatest extent stimulate the division of digestive juices. Fats meat are characterized by the predominance in their composition of solid saturated fatty acids, causing the high temperature of melting. The best biological properties of pork fat, in which many of polyunsaturated fatty acids. Meat is an important source of mineral substances (muscle contains about 1.5% minerals, including phosphorus (124-153 mg%), iron (1.1 to 2.1 mg%), potassium (212-241 mg% ), sodium (53-55 mg%). Meat is an important source of many minerals - copper, cobalt, zinc , and others In it favorably balanced vitamins, so the meat can be considered as a significant source of these vitamins.
With the consumption of meat has caused the emergence of a person of some helmintoses (see). Among them the most important teniidoz (see) and trihinelles (see). When teniidoze pork affected by the Finns ' maggots pathogen teniidoz. If more than 3 Finn in the area of 40 cm2 muscles, taken from their places of the greatest congestion, meat unsuitable and shall be subject to recycling technology. When the number Finn less than three meat deemed suitable, acceptable to the implementation only after clearance - special thermal processing, freezing or Ambassador conducted by the special instructions. Most dangerous is trichinosis, a serious illness resulting from the consumption of pork affected by helminth Trichinella. Trihinelles meat is not allowed to implement and is subject to recycling technology. Controls to prevent the sale finnskog and trichinellosis meat is meat processing plants (see), slaughterhouses and markets veterinary-sanitary supervision. Some animal diseases anthrax, SAP, tuberculosis, brucellosis, foot and mouth disease and other - through the meat can be transmitted to humans.
Meat is a favorable environment for the breeding of germs. Therefore, at all stages of its promotion must be complied with sanitary and hygienic requirements and to create the conditions strictest purity.
Bacterial infection of meat can cause food poisoning (see), which are most often associated with consumption of by-products, meat in aspic. One of the main causes of food poisoning is a long-term storage of meat and its products in violation of sanitary conditions or insufficient heat treatment. For realization may come chilled meat, has a temperature in the thickness of the muscles 0-4°, or ice cream with temperatures in the thickness not exceeding - 6 degrees. Storage of meat in the home should be short and with the compulsory cooling (in the refrigeration Cabinet, glacier, cellar and so on). The duration of storage of meat one piece at temperature of 2-6 degrees (such temperature is normally maintained in a refrigeration Cabinet) should not exceed two days. The more meat minced, the shorter should be its shelf life. Thus, semi-finished products in the form of whole pieces of meat breaded - steaks, preferences, etc. is allowed to store a 36 hour. (breaded products - 24 hour), products with smaller cuts (stew, beef Stroganoff and others)-18 hour, minced meat and products from it - 6 hours. Finished product - burgers, fries, and others - are supposed to be stored in refrigeration Cabinet is not more than 24 hours, and meat jellies not more than 12 hours.
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