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Did you know what's in the meat?
Table of Contents
1. "You are what your food consumed"
Firstly, we should pay attention to the way animals are raised. Without proper husbandry, we cannot talk about good meat quality. The conditions in which animals live and what they are fed can have a direct impact on the composition of the meat. Research shows that meat from grass-fed animals compared to meat from grain-fed animals contains slightly less of the saturated fatty acids myristic and palmitic acids. Animals kept in cramped cages that have never seen sunlight often get sick. Therefore, they are often given antibiotics and vaccines that contain harmful substances that accumulate in their fat tissue. Therefore, it is important to choose meat from trusted farms where animals are raised in natural conditions and have access to fresh air and natural feed.2. Is that truly what is contained in meat processing?
The production of meat products such as hams, stews, sausages and pastries is carried out by manufacturers at the lowest possible cost, which means a reduction in meat content, hence they fill them with other substances. Unfortunately, mainly due to these additives, processed meat is on the list of cancer-causing factors according to the WHO. During the traditional process of smoking meat products, during the burning of wood, large quantities of aromatic hydrocarbons (HWA) are produced, which, together with the fumes of the meat, get into the meat. The most toxic among them are benzo(a)pyrenes.3. Preservatives and other constituents
It is best to prepare food yourself. High quality schab can be cooked in herbs or baked in marinade. In the store, one should pay attention to the composition and appearance of the ham. Often the meat content does not exceed 50%. Meat contains preservatives that protect against micro-organisms. The preservative includes sodium and potassium acids, sodium (V) nitrate and potash (III) sodium. However, the potential carcinogenic substances may include nitrate (III), which in combination with the products of the future breakdown of amino acids leads to the administration of nitrous phosphorus products that can cause carcinogens. Spożywanie azotanu (III) sodu może być szczególnie niebezpieczne w przypadku niemowląt, ponieważ może prowadzić do niedokrwistości. W produktach mięsnych znajdują się także substancje zagęszczające, np. fosforany. Dieta bogata w produkty mięsne może zawierać zbyt duże dawki fosforu i powodować zaburzenia gospodarki wapniowo-fosforanowej, co może zwiększyć prawdopodobieństwo wystąpienia osteoporozy w przyszłości. The emulsifiers, antioxidants, stabilizers, and acidity regulators contained in meat are considered safe substances.4. Mechanically pulverized meat (MOM)
MOM is the primary ingredient not only of nuggets available in fast food establishments, but also of parrots, pastries, sausages and meat preserves. MOM constitutes a pulverized raw meat-fat mass. The product is obtained by removing meat from bone-adjacent tissues after they have been separated from meat or poultry meat by mechanical means, which results in a modification of the structure of the muscle fibers. The meat-bone mass is compressed by special cylindrical sieves on which larger meat remains. The resulting mass contains meat, fat, cartilage, tendons, skin and connective tissue, which is then pressed. Products containing MOM are characterized by a lower nutritional value. They deliver a lot of saturated fatty acids and cholesterol, but little protein. These products also contain larger amounts of preservatives, as the resulting meat-fat mass is not durable.5. How to become a conscious consumer?
These guidelines help avoid harmful choices: - avoiding meat from industrial farming; - purchasing meat only from verified vendors or organic farms; - avoiding meat products (if you enjoy them, you must carefully check the composition: meat content, number of preservatives, processing method); - limiting the consumption of smoked products; - preparing pastes and hams at home; - avoiding products with mechanically separated meat and products with a meat content of less than 80%.
