Properties: Meat
Meat is, depending on the type and proportion of meat, a particularly nutritious and under certain circumstances calorie-rich food. Meat provides an average of between 100 and 250 calories per 100 grams. These are divided into the following macronutrients: between 10 and 30 grams of proteins per 100 grams, essentially 0 grams of carbohydrates as well as between 1 and 40 grams of fat per 100 grams. Within the fats, there is also a variety of unsaturated fatty acids. Meat also provides large amounts of minerals such as potassium, magnesium, and sodium, as well as vitamins B6, B12, and D. Overall, meat has an exceptionally advantageous nutrient profile and covers a significant portion of all essential nutrients without which humans could not survive.
Origin: Meat
Meat is considered the oldest human food and has been consumed by humans for thousands of years. The initially directly hunted meat from mammoths and buffalo was prepared over open fire and then eaten by early humans. In the form of drying, they also produced the first meat products that were comparably long-lasting in contrast to fresh meat. It was only with the settlement of humans that livestock farming gradually emerged, where animals were kept close to humans for the generation of meat. This transition took place about 10,000 years ago. Today, meat is produced all over the world. Livestock farms serve as production sites for meat, where livestock such as cattle, turkey, or pigs are bred and then slaughtered. From the slaughter animals, the meat is obtained for the production of various meat products. Therefore, fresh or frozen meat is available year-round in retail and is considered a basic food in almost every culture.
Uses: Meat
Meat is considered a staple food in almost all cultures. Meat is also the basis for main dishes in most cultures. It is prepared in various forms and, for example, boiled, fried, baked or grilled. Moreover, it is also a popular ingredient for preparing salads. In some cultures, meat is also consumed raw. Examples of this are beef tartare or liverwurst, which can be used either as a main dish or as a spread on bread. Another preparation method is so-called dried meat, which is dried to improve its shelf life. A form of preservation developed in the Middle Ages is pickling, where meat is preserved in salt. Many meat products such as sausages are still made durable with this method today.
Health: Meat
Meat is considered one of the most essential foods and should be included frequently in an individual's diet due to numerous nutrients found only in meat, such as Vitamin B12. Meat provides large amounts of animal proteins that are important for the body's immune system and muscle building. Additionally, various minerals are contained in meat, making it an indispensable food overall. However, meat should be well cooked before consumption to avoid bacterial infections. People with cardiovascular diseases should reduce their meat consumption to a minimum due to the cholesterol content.
Meat in Nutrition
The biological value of meat is particularly high because its components correspond to the needs of the human organism to a very large extent. The fat content varies according to type of meat, whether veal, beef or pork, and by specific cuts. For example, lean meat from the leg or fatty belly meat. Among the minerals, the iron content, which is important for blood formation, stands out particularly. The iron contained in meat can be utilized better by the body than that from plant products. Of the vitamins, vitamin B1, B2 and Niacin are of particular importance. Weight losses due to juice and fat loss and through evaporation of water vary greatly depending on type of meat, bone content, piece size, quality, and cooking method.
Meat Quality
The quality of the slaughter animals and the grade of the meat cut are decisive for the meat. The older or worse fed the animal is, the greater the proportion of connective tissue and the tougher the meat. The grade of a piece of meat is determined by its fat, bone, and cartilage content, as well as the amount of high-quality muscle protein and tender meat fibers. Meat of the best quality with the finest meat fiber comes from all muscle parts that are not heavily used in slaughter animals. For example, fillet or loin. This type of meat is also the most expensive. Another important factor for the quality of the meat is the degree of ripeness.
Purchasing Meat
The characteristics for assessing meat quality vary according to species and breed of the slaughter animals. The following three features should always be considered:
Meat color: The meat from young animals is light, that from older animals dark red. Aged beef is darker than non-aged beef. Fat color and muscle texture: The fat from young animals is white, dense in cut, finely marbled into the connective tissue. Meat fiber: Meat from young animals has fine and delicate fibers, while meat from older and old animals has coarse and long fibers.
Storage of Meat
Due to its high protein and water content, meat is easily perishable and therefore a favorable nutrient medium for bacteria. Therefore, even when stored in the refrigerator, meat should be consumed quickly.
The food item meat represents a basic food of humans, which has been consumed since the beginning of human history and originates from various animals. The term "meat" refers to all soft tissues of an animal – including that of humans. Meat and meat products are primarily obtained from mammals, birds, as well as fish. Meat consists, among other things, of muscle tissue, connective tissue, fat, cartilage, and tendons. Internal organs can also be classified under the category of meat in a broad sense. In this context, poikilothermic animals such as mussels, crabs or snails are also sources of animal flesh. Depending on the livestock and type of used meat, there are various types of meat. Among the best-known livestock that have served humans as a source of meat since time immemorial are:
- Cattle, veal, bull, and ox
- Pig
- Chicken and rooster
- Turkey
- Goat
- Lamb
- Ostrich
- Horse
- Buffalo
- Salmon
- Herring
- Duck
- Goose
There are also numerous other types of meat that originate from additional livestock. Besides the mentioned livestock, meat from wild animals can also be used as food. This is also referred to as game – examples include wild boar, deer, and elk. Meat can either be consumed raw, cooked, fried, steamed or grilled. Due to potential bacterial contamination of the meat, heating before consumption is strongly recommended – although there are some meat products that are intended to be eaten raw such as ground beef. Taste-wise, meat has a full-bodied and quite rich flavor according to the taste profile "umami". This is mainly due to the glutamic acid contained in the meat.