Why is pork meat useful?

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Animal products are an integral part of the human diet. For millennia, the diet of humans has been supplemented with nutrients, but modern scientists have questioned their benefits. Is pork meat harmful? Let's take a look at the strengths and weaknesses of popular food.

Pork meat

Characteristics

Historians find the first mention of raw materials 7 thousand years ago. It is believed that domesticated animals were brought to Europe from the Middle East. Since then, they have quickly spread across all continents, complementing the menu of many nations.

It is believed that pork meat is a very high-calorie product that negatively affects human health. Nutritional value depends on the part of the carcass and on the preparation method. The table explains in detail the energy value per 100 g.

Depending on the cooking method, the characteristics of the meat change. For dietary meals, steamed lean types are recommended. The most fatty and harmful dishes are still dishes with a crust.

In addition, the price of a product depends on the quality and location of the muscle. According to GOST, there are 2 categories of pork, including the names of parts of the carcass:

1. First. Loin, sternum, shoulder blade, ham and loin.
2. Second. Shank, neck cut, shank, tanks.

Young pork has a light pink surface without films. The old animal is characterized by a dense texture of fibers, rich red shades of meat. The longer an individual has lived, the less soft and juicy the dish will turn out when heat treated.

Content of substances

Meat product is a unique combination of trace elements and amino acids. It ranks second after lamb in digestibility by the human body. Lean varieties have a lot more protein than chicken. Pig meat contains many vitamins:

• group B;
• PP;
• FROM;
• folic acid.

In terms of the number of microelements, raw materials are much superior to beef and lamb. In the composition of meat, scientists find:

• iron;
• zinc;
• calcium;
• magnesium;
• potassium;
• copper;
• iodine;
• sodium.

Pork is a complete product that has a wide range 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.

Beneficial features

No matter what nutritionists say, pig meat has a number of positive qualities. With the regular use of lean varieties, you can achieve a significant decrease in blood cholesterol levels and strengthen the walls of blood vessels. A well-thought-out composition of the menu will avoid many cardiac problems. Even lard contains fewer harmful elements than butter and eggs.

Large amounts of protein are a godsend for people who engage in strenuous exercise.Protein is an essential building block of muscle, and when it is lacking, 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 micronutrient deficiency.

Thanks to the unique combination of iron, iodine and enzymes, the raw material stimulates the functions of the hematopoietic organs. In case of anemia and injuries, a gentle diet is indicated, which makes the regeneration of hemoglobin as efficient as possible. Doctors advise lactating women to use useful fibers to improve lactation and men to increase potency.

Pork meat is easily absorbed by the body, which helps to quickly fill the lack of nutrients and minerals. A properly cooked fillet improves the permeability of the gastrointestinal tract. The presence of a huge amount of enzymes cheers up.

A well-thought-out diet will bring maximum benefits to the body. During cold seasons, the human body requires more energy than during normal times. For natural warming, you can choose a lean popular product. There are no carbohydrates in boiled meat, which will have a positive effect on the figure.

Harmful properties

Despite all the advantages, pork is on the list of foods that are not recommended for people with certain health problems. The increased content of histamine causes an allergic reaction. The result will be:

• eczema;
• dermatitis;
• cholecystitis;
• furunculosis.

The normal functioning of the body can be knocked down by growth hormones, which are found in abundance in tasty fibers. Regular gluttony triggers dangerous pathological processes. In addition to obesity, a person is threatened with benign and malignant formations. Animal blood contains oncogenic agents that provoke cancer.

The human body and the pig have some biochemical similarities, so common diseases can be contracted from livestock. From the lungs, the flu enters the sausage, which becomes the source of the spread of epidemics. The greatest danger to humans is posed by parasites living in muscle tissues.

The harm to meat is manifested in the high calorie content of raw materials and the presence of fat in the fibers. Excessive consumption of food can provoke exacerbation of diseases of the kidneys, liver and digestive system. Poor quality products or violation of the rules of heat treatment leads to poisoning with toxins.

Compatibility

For food to be healthy, you need to be able to choose side dishes. Compatriots are used to combining fatty pork with potatoes or pasta. Such a variety in a couple of weeks will "delight" gourmets with a few extra pounds. It's important to remember that the perfect meal shouldn't be harmful.

The product does not combine with any type of fish, desserts and pastries. Many chefs choose to add fruits, honey, and nuts to their recipes. Unusual notes of fibers give the sweetish-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.

Barbecue is a favorite dish of compatriots, but it is not always good for health. Harm is caused by preservatives formed on the surface after contact with a flame. Soaking in marinades, the abundance of spices causes irreparable damage to the body. Alternatively, doctors recommend grilling with vegetables.

How to store

Pork, like beef, is a perishable food. Pathogens quickly develop in it, 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 maintain its 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 suckling pigs. The presence of another product nearby will shorten the holding time. The optimum temperature is from 0 ° C to 1 ° C.

For fresh meat to be stored longer, it is better to hide the pieces in the freezer. The remaining moisture is carefully removed from the surface with a napkin, then placed in a plastic bag or container. It is important to release as much air as possible.

It is recommended to keep fresh minced meat in the refrigerator for no more than 12 hours. The added onion and garlic activates the bacteria, which reduces storage. To avoid spoilage, you must immediately start cooking.

The boiled pork must be removed from the broth. So that the fried meat does not disappear quickly, you need to fill it with melted fat. Before use, the pieces are carefully removed from the bacon, washed and eaten. Smoked ham and bacon are kept 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 on the fibers with your finger, they are quickly smoothed out without leaving a trace. Better to sniff the product. Chilled meat has a light, unobtrusive aroma.

The technology makes it possible to sell raw materials frozen. It should be remembered that the pieces should not contain dark spots. The fibers are practically invisible on the cut, they have a rich pink tint.

The fat of a young animal is light with light intersperses, and the old one is yellow. When boiled, the pork turns white and the fat becomes gray and tough. Unlike beef, the flesh does not fall apart into fractions, it remains a dense piece.

How to cook

Correct heat treatment of meat enhances the beneficial properties and reduces the calorie content. Cutlets and meatballs are made from it, boiled in water and steamed, fried on a grill and a frying pan. Pork is used for the production of semi-finished products and canned food.

How long does it take to cook a popular product? To obtain a tasty broth on the 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 over low heat. To maintain juiciness, salt must be 10 minutes before the end of the process.

From the neck of a domestic pig, you should fry delicious chops. To do this, the meat is processed with a kitchen hammer, salt, pepper and spread on a hot frying pan. The dish should not float in fat, 2 tbsp is enough. l. vegetable oil.

Braised pork is one of the simplest and healthiest cooking options. In this case, you do not have to worry that 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 thermal sleeve. The nutritional value remains as high as when boiled. Useful properties are preserved, a pleasant aroma is added.

Things to remember

Pork is a rather heavy product for humans. Its fat percentage is higher than that of poultry. People who follow the figure and are afraid of extra pounds should avoid pure fat and non-dietary meats. By the way, it is also necessary to refuse from marble because of its high energy value.

The best nutritionists in Russia and the CIS countries argue that if you do not exceed the consumption of 200 g of pork per day, the harmful effects on the body from this meat will not be noticeable.

The nutritional value of raw materials allows it to be used as an additional component in baby food. Pork is introduced into the puree gradually, starting from 8 months. If there is no negative reaction of the digestive system, you can enrich the baby's diet.

To prevent parasite infestation, meat must be thoroughly cooked. Variants with blood or underfried should be excluded from the menu. Long-term heat treatment is protection against all types of worms.

Pork is a popular raw material that is used in national cuisines of many nations. It combines excellent taste characteristics with high nutritional value. Our recommendations will help you better identify the beneficial and harmful properties of food.