This week's topic will be foods that secrete less insulin hormone, but I wanted to write about meats because of Eid al-Adha. Next week, I will talk about the foods that affect the secretion of the insulin hormone.
Almost every household is sacrificed. I think one wonders what changes occur in the meat after slaughter.
Is it necessary to eat right after slaughter or should it be kept waiting? I wanted to briefly touch on this subject.
When slaughter animals are slaughtered and the muscles turn into meat (during and at the end of rigor mortis (death stiffness) process), many biochemical and microbiological events occur in the carcass.
Fresh The taste and odor components of meat are not developed enough yet, and most of the time, fresh meat is odorless or has a partial blood odor. Some of the unique taste and odor components of meat emerge during glycolysis (burning of sugar) in the postmortem rigor mortis process. This process is at least 2 days for bovine animals and at least 1 day for small ruminants. Meat should be wrapped in cheesecloth and rested in the refrigerator for the required time. This makes it easier to cook and achieves the desired taste and smell.
Let's look at the nutritional values of different types of meat:
Meat is made up of water, protein, fat, vitamins and minerals. The average water content of beef, sheep, chicken and turkey meat varies between 57-75%. This ratio is 49-54% in poultry such as ducks and geese, and 77% in various fish species.
The protein contents of red meats, white meats and offal are very close to each other. The protein content, which is 18% on average in this type of meat, can sometimes decrease to 15%, or it can go up to 25%.
The protein content and quality of fish meats are similar to those of other species.
Carbohydrate content, which is mostly in the form of glycogen (storage sugar) in the composition of meat, is at the level of 1% in red and white meats, while this rate rises to 3.6% in offal meats, it increases up to 5% in aquatic products such as mussels and oysters.
There are mineral substances at the level of 1-1.5% in the composition of different meats. Calcium content of red and white meats is very low.
However, phosphorus content is high. Phosphorus is the most abundant mineral in beef. Iron, which has a very important place in human nutrition, is high in red meats. Especially in offal, the amount of iron increases to 15 mg/kg. All red and white meats contain enough B group (B1, B2, B6, B12) vitamins. Organ meats such as kidney and liver are the richest sources of vitamin A.
Fish and liver and liver oils are rich in vitamins A and D. Offal meats are also very rich in B vitamins.
The amount of energy in meat varies according to the fat it contains. As the amount of fat increases, so does its energy.
a) The energy value of red meat obtained from animals such as cattle and sheep is 176-293 kcal/100gr
b) 175kcal/100gr of chicken meat >
c) The energy value of fish meat is approximately 98kcal/100.
Man is a creature that feeds on meat and grass. Eating only meat or eating only herbs (vegetables, etc.) is not suitable for health.
Mixed diet is best.
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