No matter how many fans argued vegetarianism, meat - is the world's evil and eat them - is inhumane with respect to our younger brothers and harmful to health, the ranks of fans of this delicious and nutritious product is not thinning. Men - and they do not represent themselves a good home cooking without goulash, steaks, roasts, chops Cutlets: a variety of national cuisines   and other delicacies prepared from meat. In addition, the exceptional value of meat for human nutrition support even competent nutritionists.

Use meat as a food product is determined first of all by the fact that it contains large amounts of animal protein - it is the building blocks for all tissues of the human body. Furthermore, high concentrations in meat of useful trace elements - phosphorus, potassium and iron. He grabs it and all sorts of vitamins Vitamins for everyone Especially those who belong to the group B. But, despite all these obvious advantages, to include in the daily diet of too much meat we should not, because excessive consumption of this product leads to a decrease in immune reactivity. It is enough to have anything meat once a day, preferably - in the afternoon. At the same time an adult is engaged in heavy physical labor, it is recommended to eat about two hundred and twenty grams of meat products, and knowledge workers - no more than one hundred and fifty grams. In children and adolescents the daily need in meat is much lower: the maximum portion of meat for a teenager, for example, is one hundred and forty grams.

Man eats many types of meat, including meat of domestic and wild animals, including horse meat, bear meat, hare meat of cats, dogs, foxes, primates, elephants, rhinos, snakes, turtles and so on. But the most common are beef, veal, pork, lamb and poultry - chickens, geese, ducks, turkeys.

Beef

Ancient Slavs called cows and bulls govyadami, because the meat of these animals still has an appropriate name. The pieces of meat obtained after butchering cattle, divided into three main varieties. For higher class includes fillet, back and chest part, rump, sirloin and rump. Pashnina, the blade and the shoulder part - it is the first grade beef, and desperately, and shank - Class II.

Beef recipes in the culinary piggy accumulated vast. Her fried, boiled, stewed, smoked, made mincemeat of it for the burgers, pies, dumplings Dumplings - the card of Russia   and hamburgers. Brees for soup and soups is recommended to cook from the rump or sirloin on the bone. The beef animal protein concentration higher than pork or lamb, so it is considered the most useful kind of meat.

High-quality beef has a smooth reddish color. Too bright coloring indicates that the animal was sick, and too dense and dark - that at the bottom is not properly lowered blood. If meat is repeatedly frozen and thawed, it has an uneven color.

Veal

By origin and food quality beef is virtually no different from the beef - except that a delicate texture. This meat is easier absorbed by the body, so doctors recommend to include it in the diet of young children, the elderly and those suffering from various diseases, including disorders of the digestive tract.

Veal fibers much thinner than beef, and the color of her somewhat lighter. How deli meats, and it is an order of magnitude more expensive than conventional beef.

The veal is almost no fat, so it must be prepared with the addition of any liquid. The options here are many: simmer in the sauce, roast on the grill, standing above the baking tray with water or periodically watered stand out juice. If even a little veal dozharit not, it will remain half-baked, if slightly overcook - it will be tough and dry. This meat in any case impossible to cook with the blood: from underdone piece will stand out mix of light pink juice and milk. It is quite unpleasant to the taste and very unsafe for your health.

Pig

Pork traditionally do all sorts of meats and smoked - ham, bacon, sausages and so on. Skilled pampered mistress of his household so delicious dishes like pork. In addition, it has been successfully used in the preparation of borscht, cabbage soup, pickle, burgers, stews, jellies, barbecue, schnitzel, cutlets and other meat dishes.

It is known that some religions - such as Judaism and Islam - eating pork is forbidden. On this topic, there are many explanations, but over the years, most of them gradually loses its viability. The pork contains less protein and mineral trace elements than beef or veal, but much more fat. And the rest is quite decent food.

Svetlana Usankova

Related Articles

The meat in the oven: useful, simple, tasty, festive

Beef Stroganoff - a win-win

Dish of minced meat: simple, fast, affordable, tasty

Steak: a treat for meat lovers