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Do you know what's in the meat?
Table of Contents
1. You're what your food ate
First of all, it is worth paying attention to animal husbandry. Otherwise, there is no good quality of meat. The conditions under which animals live and what they are fed can have a direct impact on the composition of the meat. Studies show that the meat of animals fed grass in comparison with the meats of grain-fed animals has slightly less of the saturated fatty acids of myrstine and palmitine.2. Is that what's in meat processing at all?
Manufacturers do everything they can to make meat products like hams, stews, sausages and pastries as cheap as possible, so they fill them with other substances. Unfortunately, mainly because of these additives, processed meat has been on the list of cancer-causing factors according to the WHO. In the traditional process of discharging 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.3. Conservatives and other ingredients
Good quality schab can be cooked in herbs or baked in marinade. At the store you 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.4. Meat mechanically separated (MOM)
MOM is the main ingredient not only of the nuggets available in fast food restaurants, but also of parrots, pastries, sausages and meat preserves. It is a crushed raw meat-fat mass. The product is obtained by removing meat from bone-tight tissues after they have been separated from meat or poultry meat by mechanical means, which leads to a modification of the structure of the muscle fibers. The meat-bone mass is compressed by special cylinders on which larger fat is left.5. How do you become a conscious consumer?
These rules protect against bad choices: avoiding meat from wholesale farming; buying meat only from verified sellers or organic farms. Avoiding meat products (if you like them, you have to check the composition: meat content, number of preservatives, processing process); limiting the consumption of smoked products; ?? baking at home in pastes and hams; ‡ Avoiding mechanically separated meat products and products with a meat content of less than 80%.
