Some people would normally say that “becoming a vegetarian is a big missed steak” or that “not eating meat is a decision, eating meat is an instinct”. Of course, there are others that think just the opposite. To be honest, meat is that part of the menu that tends to have the most fans as well as the most enemies. Still, according to statistics greater part of humanity enjoys animal meat.
Let’s suppose you think of yourself as a meat expert. Are you sure you know everything about this food? How about we check this out?!
- Meat is basically the muscle tissue of an animal. It contains around 75% water, 20% protein, 5% fat and the rest are carbohydrates, acids and minerals.
- Do you know what happens with the steak when you ‘throw’ it over a hot pan? Well, the protein molecules are usually connected into spirals, but the heat is able to destroy them.
- Why does meat tend to get smaller while you cook? Come on, the answer is pretty simple! It’s because the water starts getting out and eventually evaporates, which makes the steak shrink.
- You must have noticed how red meat turns more into brownish while over the cooking pan. The reason for this is the fact the myoglobin usually reacts to the high temperatures. Just like hemoglobin, this compound is said to maintain oxygen within the red blood cells.
- Here’s something more about colors! Let’s take veal for example. It normally has red color, right? Well, if the meat is lighter, this might be a sign that the animal was quite young. On the other hand, the darker the meat, the older the animal. Got it?
- If you have the chance to consume meat from free animals, that’s great! Few are those who have this wonderful opportunity. So, animals that have been fed with grass are thought to be a great source of omega-3 fatty acids and conjugated linoleic acid (Cla). Some researches even show that it may reduce the risk of cancer, obesity, diabetes and immune system disorders.
- Hey, let’s not leave the white meat in the background! For example, how about we talk about why do they call it ‘white’ after all? Well, chicken and turkey are said to contain much less myoglobin. Do you know what this means? It means the meat is pink when raw and white – when boiled.
- It’s a common fact that veal has a lot of vitamins from the B group, which are essential for the brain (and not only!). What’s more, this meat can give you plenty of energy because of the iron content. Hurray!
