Reseña del libro "Mastery in cooking meat Your dinner fast, easy and inexpensive (en Inglés)"
Value of meat in food of the person is explained by the fact that meat is one of the main sources of full-fledged proteins, fats and large amount of biologically active agents. In digestive tract meat protein turns into amino acids on the basis of which the human body forms already new, own proteins. Of course, protein contains also in vegetable products, especially its is a lot of in nuts, sunflower seeds and bean. By and large, there is no essential amino acid which would not contain in products of plant origin. However, the content of proteins in meat nevertheless is higher, besides, meat protein has very high percent of assimilation by organism - 80-95%. Therefore, meat shall be present at diet of the people leading physically active lifestyle or occupied with physical work. Value of meat in food of children and teenagers, especially during the periods of their rapid growth is big. It is considered that women and teenagers in day have enough 80 g of meat. To men - 100-150 g. The athletes and people occupied with hard physical work can eat up to 200 g of meat in day. People of old age can be satisfied 50-80 g of meat products. In moderate quantity meat is useful. However, its surplus in diet can lead to intoxication of organism and metabolic disorder. Without belittling value of meat in food, it will be fair to note that, having refused meat products, but having quite various diet including fresh eggs, dairy products, cereals, bean fruit and vegetables, human body it will receive completely substances, necessary for life activity. Meat represents itself muscular tissue with adjacent connective and fatty tissue. Also, elements of nervous and bone fabrics are part of meat. Meat contains also extractive substances which define taste and aroma of product at heat treatment. Extractive substances have almost no nutritional value, but stimulate release of digestive juices and promote the best digestion of meat. What meat caloric content depends on Caloric content of meat depends on grade, look and category of meat and lies ranging from 90 to 500 kcal. Energy value is influenced by look and age of animal, condition of its contents, technology of fattening, structure of forages. Caloric content of meat is defined also by anatomic origin, that is from what part of ink it is taken. Some parts of meat ink have the fastest meat, some - fatter. The number of calories in meat is directly connected with contents in meat of fats (lipids). Fat content in beef and mutton makes from 1 to 26%. Fowl contains 5-39% of fat. Pork is in the lead by quantity of lipids. Content of fats in this meat - from 25 to 62%. How many calories in meat of different types At high nutritiousness and rich content of biologically active agents, veal (90 kcal on 100 g of product), meat of roe (97 kcal), venison (112 kcal) have the smallest energy value. Average caloric content of meat of traditional types - beef, pork and mutton, makes, respectively, 187, 316 and 203 kcal. If it is about fat pork, then the caloric content of meat is considered equal 489 kcal. It is highly appreciated fowl and rabbit. Average energy value of chicken meat - 190 kcal. Caloric content of meat of turkey approximately same - 194 kcal. Pay attention, the average caloric content of meat means. Parts of carcass on caloric content can significantly differ. For example, energy value of chicken breast - only 113 kcal. Caloric content of chicken skin - 212 kcal. Caloric content of meat of rabbit - 198 kcal. Fowl and rabbit, it is appreciated special properties of digestible proteins, high content of polyunsaturated amino acids, rich mineral and vitamin composition. As meat, caloric content as a result of heat treatment changes At heat treatment under the influence of high temperature in meat there is set of chemical and physical changes therefore the structure, structure, color, taste and aroma of product changes. Meat caloric content after heat treatment is higher than the caloric content...
