Products of animal origin are an integral element of the human menu. For millennia, the diet of people has been supplemented with nutritional components, but modern scientists have questioned their benefits. Is pork meat harmful? Let’s analyze the strengths and weaknesses of popular food.
- Content of substances
- Useful properties
- Harmful properties
- Compatibility <
- How store
- How to choose
- How to cook
- Things to remember
Historians found the first mention of raw materials 7,000 years ago. It is believed that domesticated animals were brought to Europe from the Middle East. since then they quickly spread traded across continents, complementing the menu of many nations.
It is believed that pork meat is a very high-calorie product that negatively affects human health. Nutrition depends on part of the carcass and on the cooking method. The table explains in detail the energy value of 100 g
Depending on cooking methods, the characteristics of the meat are changing. When dieting recommend lean species, steamed. The fattest and most harmful dishes are still crusty.
In addition, the price of the product depends on the quality and location of the muscle. According to GOST, there are 2 categories of pork, including the names of the parts of the carcass:
- First. Loin, sternum, shoulder blade, ham and lower back.
- Second. Shank, neck cut, shank, pots.
Young pork has a light pink surface without films. The old animal is characterized by a dense texture of fibers, saturated red shades of meat. The longer the individual lived, the less soft and juicy the dish will be during heat treatment.
Content of substances
Meat product is a unique combination of microelements and amino acids.He takes second place after lamb in terms of digestibility by the human body. In lean varieties, there is much more protein than in chicken. Pig meat contains many vitamins:
- group B;
- folic acid.
By the number of trace elements, raw materials are far superior to beef and lamb. As part of the meat, scientists find:
Pork is a complete product that has a capacious a set of substances important for the body. According to their chemical characteristics, the fibers have the same combinations as those of the human body. The only exception is the presence of a large amount of fat.
No matter what nutritionists say, pig meat has a number of positive qualities. With regular use of lean varieties, you can achieve a significant reduction in blood cholesterol and strengthen the walls of blood vessels. The thoughtful composition of the menu will avoid many cardiac problems. Even in fat, there are fewer harmful elements than in butter and eggs.
A huge amount of protein is just a godsend for people who do heavy physical exercises. Protein is an essential building block of muscles, and when it is deficient, the body begins to absorb its own fiber reserves.The constant inclusion of animal tissues in the diet allows the body to forget about the deficiency of trace elements.
Thanks to the unique combination of iron, iodine and enzymes, raw materials stimulate the functions of the blood-forming organs. With anemia and injuries, a sparing diet is shown that makes hemoglobin regeneration as effective as possible. Doctors recommend using healthy fibers to lactating women to improve lactation and men to increase potency.
Pork meat is easily absorbed by the body, which helps to quickly fill up the lack of nutrients and mineral elements. Properly prepared fillet improves patency of the gastrointestinal tract. The presence of a huge number of enzymes cheers up.
A well-designed diet will bring maximum benefits to the body. In the cold seasons, the human body needs more energy than during normal seasons. For natural heating, you can choose a popular lean product. There is no carbohydrate in boiled meat, which will positively affect the figure.
Despite all the advantages, pork is on the list of foods that people with certain health issues. An increased histamine content causes an allergic reaction. The result will be:
Well-functioning body can be brought down by growth hormones, which are found in excess in tasty fibers.Regular gluttony starts dangerous pathological processes. In addition to obesity, a person is threatened with benign and malignant tumors. The blood of the animal contains oncogenic agents that provoke cancer.
The human body and pigs have some biochemical similarities, so cattle can be infected with common diseases. From the lungs, the flu enters the sausage, which becomes the source of the spread of epidemics. The greatest danger to humans is parasites living in muscle tissue.
The harm of meat is manifested in the high calorie content of raw materials and the presence of fat in the fibers. Excessive eating can provoke an exacerbation of diseases of the kidneys, liver and digestive system. Poor production or violation of the rules of heat treatment leads to poisoning by toxins.
In order for the food to be healthy, you need to be able to choose side dishes. The compatriots are accustomed to combine fatty pork meat with potatoes or pasta. Such a variety in a couple of weeks will “delight” gourmets with a few extra pounds. It is important to remember that The food should not be harmful.
The product doesn’t work with any kind of fish, desserts or pastries. When creating recipes, many cooks prefer to add fruits, honey and nuts. Unusual notes give the fibers a sweet-sour taste of pineapple or sugary aroma of prunes.
In German cuisine, pork is eaten with sauerkraut. Thanks to this combination, it turns out to reduce the load on the gastrointestinal tract. The acidic environment of vegetables helps to quickly break down meat of any fat content.
Kebabs are a favorite dish of compatriots, but they are not always healthy. Preservatives formed on the surface after contact with the flame cause harm.Soaking in marinades, an abundance of spices causes irreparable damage to the body. As an alternative, doctors recommend baking on the grill with vegetables.
How to store
Pork, like beef, is a perishable product. It quickly develops pathogens, as a result of which food spoils and a fetid odor appears. Unpleasant mucus forms on the surface of the films, and the color changes first to light, and then to green.
To preserve the original characteristics, the flesh is stored on the bottom shelf of the refrigerator. In this case, the shelf life is 2 days for mature animals and knocking for dairy pigs. Having another product nearby reduces upkeep time. The optimum temperature is from 0 ° C to 1 ° C.
To keep fresh meat longer, it is better to hide the pieces in a freezer. Remains of moisture are carefully removed from the surface with a napkin, then placed in a plastic bag or container. It is important to let out a maximum of air.
Fresh minced meat is recommended to be kept in the refrigerator for no more than 12 hours. Added onions and garlic activates bacteria, which reduces storage. To avoid spoilage, you must immediately start cooking.
Boiled pork must be removed from the broth. So that fried meat does not disappear quickly, it is necessary to fill it with melted fat. Before use, pieces are carefully removed from the fat, washed and eaten. Smoked ham and bacon are stored in the cold for up to 30 days.
How to choose
Fresh pork has a light pink surface, devoid of films and mucus. If you press the fibers with your finger, they quickly smooth out, leaving no trace. It is better to sniff at the product. Chilled meat has a light, unobtrusive aroma.
The technology allows you to sell raw materials in frozen form. It should be remembered that the pieces should not contain dark spots. The fibers are almost invisible at the cut, have a rich pink hue.
The fat of a young animal is light with light impregnations, and the old one is yellow. When cooking, pork becomes white, and the fat becomes gray and hard. Unlike beef, the flesh does not fall into fractions, remains a dense piece.
How to cook
Proper heat treatment of meat enhances its beneficial properties and reduces calorie content. Cutlets and meatballs are made from it, boiled in water and steamed, fried on a grill and pan. Pork is used for the production of convenience foods and canned foods.
How long does it take to cook a popular product? To obtain a tasty broth in a hodgepodge after boiling, it is kept on the stove for 2 hours. Foam is removed from the surface of the water, cooking is carried out on low heat. To preserve the juiciness, salt must be 10 minutes before the end of the process.
From the neck of a domestic pig it is worth frying delicious chops.To do this, the meat is treated with a kitchen hammer, salt, pepper and spread on a hot frying pan. The dish should not float in fat, enough 2 tbsp. l vegetable oil.
Braised pork is one of the simplest and most useful cooking options. In this case, you can not worry that the parasites will enter the human stomach. The dish is cooked for 2 hours, vegetables and spices are gradually added.
Cooking meat in the oven does not reduce the yield of the finished dish. The flesh is wrapped in foil or fixed in a bag called a thermowell. The nutritional value remains as high as when boiling. Useful properties are preserved, a pleasant aroma is added.
Things to remember
Pork is a rather heavy product for humans. The percentage of its fat content is higher than that of a bird. People who follow the figure and are afraid of extra pounds should avoid pure fat and non-dietary meats. By the way, marble also needs to be abandoned because of its high energy value.
The best nutritionists of Russia and the CIS countries argue that if you do not exceed the consumption of 200 g of pork per day, the harmful effect of this meat on the body will not be noticeable.
The nutritional value of raw materials allows you to use it as an additional component in baby food. The composition of mashed pork is introduced gradually, starting from 8 months.If there is no negative reaction of the digestive system, you can enrich the baby’s diet.
To prevent infection with parasites, you must carefully prepare the meat. You should exclude from the menu options with blood or undercooked. Long-term heat treatment is a protection against all types of worms.
Pork is a popular raw material that is used in national cuisines of many nations. Excellent taste characteristics are combined with high nutritional value. Our recommendations will help to better determine the beneficial and harmful properties of food.