What are the benefits of meat, properties, composition, calorie content, daily dosage

Author Anna Smirnova

10/21/2020 10:13 (Updated: 10/21/2020 14:26)

Health » Your health

Disputes about the benefits and harms of meat for humans are taking place not only among vegetarians, but also on scientific fronts. Scientists have long been discussing the need for systematic inclusion of this product in the diet, but also note that not all animals can be useful for this purpose, and not all of their parts are suitable for healthy food.

Types of meat

The most common classification of meat is by animal type:

• beef, veal;
• pork, pig meat;
• lamb, lamb;
• horse meat, foal;
• venison, camel meat;
• rabbit meat;
• turkey;
• game: ducks, chickens, geese, quail, chickens.

Wild meat:

• bear meat;
• buffalo;
• hare meat;
• meat of roe deer, elk;
• game: partridges, wild ducks, pheasants.

Meat obtained by hunting - venison, camel and horse meat - is considered an environmentally friendly product that provides health benefits.

Chicken, turkey, veal, and rabbit meat are used for dietary and baby food. They benefit children's and weakened bodies.

Pork, lamb, geese and duck meat are the fattest: its benefits are questionable, according to nutritionists.

Depending on the temperature state, they distinguish: fresh, chilled, frozen, defrosted meat. The greatest health benefits come from fresh, steamed or chilled meat, properly processed and tested by veterinarians. Frozen, improperly thawed, or stored meat for a long time can cause harm to health and the digestive system.

After freezing and proper thawing, the product retains the same beneficial properties as fresh meat.

What is more expensive: lamb or pork?

It is important to note that 1000 kcal of lamb is not much more expensive than 1000 kcal of pork: lamb will cost about 300 rubles, and pork about 200 rubles.

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What beneficial substances are included in meat?

The beneficial vitamin and mineral composition of different types of meat is similar, only its percentage differs. Turkey is the leader in the amount of useful vitamin B4, rabbit meat is the leader in phosphorus content, and beef has more B12 and zinc.

The benefit of meat is its high content of vitamins and minerals. Its composition includes:

• B vitamins: participate in metabolic processes and calorie processing;
• complex of vitamins A, C, E: have regenerating, antiseptic, antiviral properties, strengthen the immune system;
• calcium, phosphorus: support bone, tooth, muscle tissue, regulate the functioning of the thyroid gland, metabolic processes;
• potassium, sodium: regulate blood pressure, water balance, blood volume;
• magnesium, chlorine: responsible for digestion, nervous system function;
• iron: necessary for the formation of red blood cells, blood clotting, and increased hemoglobin.

The benefits of a particular type of meat in human nutrition depend on the need for certain vitamins or minerals:

• chicken meat covers more than 20% of the daily requirement in vitamins B5, B6, B12, chromium, phosphorus and sulfur compounds; 62% - in vitamin PP; 120% - in cobalt;
• beef contains 85% of the daily value of vitamin B12, cobalt; 20% – copper, phosphorus, sulfur, molybdenum; 40% – RR;
• pork covers the need for cobalt (80%), phosphorus, chromium (28% each), B4, B6, potassium, magnesium, zinc (15% each);
• Rabbit meat and turkey are leaders in phosphorus content (225% of the norm).

Important! Meat pulp is a complete healthy source of vitamins B, D, A.

horsemeat

Article on the topic

Kazy, shuzhyk and other horse meat dishes

One of the advantages of horse meat is that it is the most environmentally friendly meat. Horses are raised in clean steppes, in the wild, and not in a dirty stall, injected with antibiotics, like cows and pigs. The protein contained in horse meat is ideally balanced in amino acid composition. This meat lowers cholesterol in the blood, regulates metabolism, and neutralizes the effects of radiation. It contains a large amount of vitamins and microelements that are very necessary for our body: potassium, sodium, phosphorus, iron, copper, magnesium, amino acids, thiamine, riboflavin, vitamins B, A, PP, E. In addition, horse meat is not allergenic and is quite can be used for baby food. It is not surprising that this meat is so loved by nomads: horse meat easily replaces a varied diet with many vegetables, fruits and cereals, such as that of sedentary peoples engaged in gardening and cultivating cereals.

Nutritional value and calorie content of meat

The amount of useful proteins and amino acids in meat reaches 20%. Protein is necessary as a building material for muscle, bone mass, connective tissue, and is involved in metabolic processes and the formation of antibodies.

The fat content of meat depends on the type and fatness of the animal. Fat in lean pulp is 2%, in fatty types – up to 50%. Animal fat can benefit the body; it is involved in building cell membranes and maintaining water and energy balance.

The content of carbohydrates that can harm your figure in meat does not exceed 1%. They are represented by glycogen - starch of animal origin, a beneficial nutrient.

Calorie content (kcal per 100 g) depends on the part of the carcass:

• pork – 266 – 486;
• lamb – 290;
• beef – 144 – 287;
• duck, goose – 347.

The most dietary and beneficial are:

• chicken (170–260);
• rabbit meat (179);
• turkey (190);
• veal (132).

Important! During heat treatment, the energy value, benefits and ratio of BJU may change due to the addition of oil, salt, and spices.

Useful properties of meat

Meat saturates the body with a vitamin-mineral complex, beneficial amino acids, and is easily digestible when properly prepared.

The benefits depend on the type of product:

• beef - regulates the acidity of gastric juice, reduces the risk of anemia, replenishes the lack of zinc and iron, increases testosterone;
• pork – reduces the harm of cholesterol, the risk of developing cardiovascular pathologies, increases potency;
• game meat – useful for building muscle mass, strengthening the nervous system, and immunity; it replenishes the lack of beneficial amino acids, neutralizes harm from external influences;
• horse meat – has anti-sclerotic, anti-allergenic properties, improves digestion;
• lamb – reduces the risk of developing diabetes, harm from high sugar, normalizes the functioning of the pancreas, saturates it with iron;
• Rabbit meat is useful for baby and therapeutic nutrition, is easily digestible, does not cause allergic reactions, and does not lose its beneficial properties during heat treatment.

For people who play sports or lead an active lifestyle, meat is good for breakfast. It replenishes energy losses, saturates well, and prepares for active exercise.

Beneficial properties of wild animal meat:

• wild boar has low calorie content (120 points), strengthens bones and tooth enamel;
• Beaver meat is rich in selenium, reduces the risk of developing cancer and neurotic diseases, atherosclerosis;
• elk meat is useful for sports nutrition, improves reproductive functions, strengthens the heart muscle, and reduces damage from overwork;
• game – normalize the functioning of the nervous system and have a general beneficial effect.

Important! Game is a healthy, low-calorie, safe product that does not contain artificial components that can harm the body.

Goat meat

Goat meat has a delicate texture, mild taste and minimal fat content. Due to its low calorie content, such meat can be eaten as part of a therapeutic or dietary diet. Goat meat contains a number of valuable components, from iron to powerful antioxidants. In addition, goat meat has low cholesterol, which makes it an indispensable product especially for older people. You can cook whatever your heart desires from goat meat: dishes from it turn out tasty, healthy and original.

What meat is considered the healthiest?

Scientific substantiation of the health benefits of meat comes down to calculating the ratio of beneficial protein compounds, amino acids to excess fat that is harmful to health, and calorie content.

Veal is recognized as the most healthy, rich in proteins and amino acids. It contains 70% protein compounds, with the complete absence of fat and carbohydrates. This is the optimal ratio in terms of health benefits.

Properties of veal:

• helps build muscle mass;
• increases coagulability and blood quality;
• reduces blood pressure;
• accelerates the healing of burns, wounds, cuts, has regenerating properties;
• is beneficial for the gastrointestinal tract and nervous system.

Chicken is considered a dietary product. To prepare healthy dishes, you should use lean white meat from the breast. It is saturated with phosphorus and useful acids.

Useful properties of chicken:

• regulate the amount of sugar in the blood;
• stimulate the work of blood vessels and heart muscle;
• strengthen immune defense;
• improve blood circulation.

Rabbit meat is suitable for baby food due to its low calorie content and hypoallergenicity.

Thanks to the beneficial properties of rabbit meat:

• removes toxins;
• improves the condition of nails and hair;
• reduces cholesterol, blood sugar;
• reduces the risk of vascular diseases, normalizes blood pressure;
• speeds up metabolism.

Pork

Based on indicators and analyses, I would say that the most harmful meat is pork. It is very fatty and in large quantities disrupts the blood lipid profile, which is bad for people with cardiovascular diseases. That is, if you already have problems, if your cholesterol level is high, if you have a history of cardiovascular disease in your family, then you are at risk and you need to be very careful with pork. If all this is missing, then pork is unlikely to have a big negative impact on you. But it is still better to limit its consumption, as it is high in saturated fat.

Meat for weight loss

Protein diets are based on intensive consumption of healthy meat products, helping to get a sculpted, slender figure and get rid of excess fat deposits without harm to health.

Meat is a nutritious product and takes 3 to 5 hours to digest. During this time, the body spends energy reserves without feeling hungry.

Meat that is boiled, baked or steamed in a slow cooker, steamer, or pressure cooker is beneficial.

For dietary nutrition, the most useful are rabbit meat, chicken (breasts), turkey, and lean beef.

According to the recommendations of nutritionists, to achieve results, you need to eat up to 500 g of boiled meat per day in combination with an unlimited amount of fresh vegetables and water. The recommended healthy intake should be divided into 5 to 6 meals. The last one is at least 3 hours before bedtime.

Important! A meat diet should be supplemented with intense physical training. They promote the process of replacing fat tissue with muscle mass.

The duration of the protein diet is 3–10 days. Avoiding carbohydrates for a longer period of time will harm your well-being.

Fatty types cooked with salt and spices are not suitable for proper nutrition. They harm your figure.

Meat for children

Rumors and debates about the benefits and harms of meat for the health of young children do not subside. Pediatricians and specialists in proper child nutrition agree that a growing body needs animal protein.

The benefits of meat for children are development and strengthening:

• nervous system, mental abilities;
• digestive organs;
• musculoskeletal system, bone, dental tissue;
• muscular frame.

The introduction of meat complementary foods to children who do not suffer from allergies begins at 8 months of age. The first products are turkey, rabbit, chicken, lean veal in the form of meat puree or minced meat. After a year, lean types of pork and beef are introduced. Meat of duck, goose, and wild animals can be offered to children after 3 years of age.

The recommended serving for one-year-old children is 50–60 g of puree, with the obligatory addition of porridge or vegetables as a side dish.

Chicken

If you are allergic, you need to limit your chicken consumption. Chicken protein is considered the most allergenic, especially compared to turkey, rabbit, and even beef. So, although chicken is the most affordable type of meat, it is not the healthiest.

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Is meat good for you during pregnancy?

Obstetricians and gynecologists recommend consuming 150–200 g of meat per day during pregnancy with a side dish of vegetables or cereals. Its beneficial properties have a complex effect on the mother’s body, support and nourish. Meat increases hemoglobin, normalizes blood volume, and improves its quality.

The dishes contribute to the full development of the fetus, building strong bone and muscle mass due to the high protein content.

To obtain benefits, they should be alternated in the diet:

• chicken – rich in protein, iron, stimulates metabolism, kidney function, normalizes blood pressure;
• turkey, duck, goose meat - contains useful vitamin E, which improves blood composition, appearance, condition of nails, hair, skin; folic acid, which is responsible for minimizing the risks of congenital malformations;
• lamb – contains zinc, iodine, iron, magnesium, which normalize cholesterol and well-being;
• Pork is a healthy source of B vitamins, which are responsible for the proper construction of DNA molecules, reducing the risk of developing genetic diseases.

Important! Plant foods cannot replace the protein and amino acid complex contained in meat products.

Meat is harmful to the health of a pregnant woman if the recommended norm is exceeded:

• duck, goose, chicken skin, fatty pork - increase cholesterol;
• pork is a strong allergen;
• beef may contain harmful pesticides and nitrates that enter the animal’s body due to improper grazing and maintenance.

A fried fatty dish harms digestion, causes heartburn, bowel dysfunction, nausea, and general weakness.

Duck and goose

Of the poultry meats, I would say duck is the most harmful. It's very greasy. Nowadays ducks are specially raised so that they are very fatty; by the way, this was not the case before. The result is meat that has an effect on the body similar to pork. It increases the cholesterol profile, which is harmful to blood vessels and the heart.

Goose is a good meat, although also a bit fatty. But it is denser than duck, you will get full of it faster. If a goose is well cooked and properly baked, for example, then in terms of benefits it approaches quail or even turkey meat.

How much meat can you eat per day

To get nutritional benefits, nutritionists recommend including meat in your diet at least 4 times a week. The useful recommended portion depends on the age and type of activity of the person:

• children under 3 years old should eat up to 75 g;
• up to 6 years – 100 g;
• up to 10 years – 120 g;
• boys and girls 11 – 14 years old – 130–140 g;
• 15 – 18 years – 150 g;
• workers engaged in manual labor require 220 - 250 g;
• office employees – 120 – 150 g;
• for elderly people 110–130 g is enough;
• after 75 years – 100 g.

The share of healthy meat dishes should be 30% of the daily diet.

Is it possible to eat raw meat

The health benefits and harms of raw meat boil down to the possibility of infection by parasites.

Beef and veal are often consumed fresh. Carpaccio must be prepared from high-quality raw meat that has passed veterinary control.

During heat treatment, almost all nutritional properties are preserved unchanged. In this case, the destruction of substances that promote digestion occurs. Processed meat is not completely digested.

Benefits of raw meat:

• does not contain mutagens - substances that cause the risk of tumor development;
• does not affect the number of leukocytes (the prepared product causes their sharp jump);
• does not include additional fats, carcinogens that appear during cooking and are harmful to the figure.

Harm to health - high risk of infection with helminths, bovine tapeworm, salmonella through pork, lamb, chicken.

Important! To minimize the risk of parasite infection, you should not attempt to prepare carpaccio at home. If you want to try an unusual dish, it is better to go to a restaurant that guarantees quality and safety.

Game

Bear, elk, wild boar and other types of wild meat are much less fatty. But they also pose a danger: you don’t know what could have infected an animal living in the wild. Game is often eaten dried or not well cooked. Hunters in the forest, when preparing their prey, do not sufficiently process it thermally. Because of this, parasite infestations are common.

Wild meat must be well boiled or fried. There should be no blood, nothing raw. Ideally, boil first and then fry.

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The benefits and harms of dried meat

The health benefits and harms of dry-cured meat are related to its composition, storage and preparation methods.

100 g of product contains 250 kcal, 40 g of protein, 18 g of fat, 1 g of carbohydrates. It quickly saturates and restores strength after physical activity. It retains a complex of beneficial properties and substances inherent in raw or cooked meat.

Contraindications to eating dried meat:

• gastrointestinal diseases;
• disruption of the pancreas, gall bladder;
• obesity.

Important! 100 g of dried product contains 10 g of salt. To neutralize it, corned beef should be consumed with plenty of fresh vegetables.

Mutton

Many people are accustomed to considering lamb as a very fatty type of meat. Of course, there is fat in lamb, but its amount is much less than in pork. At the same time, lamb contains an impressive amount of lecithin, which is responsible for normalizing cholesterol levels.

But there is a certain drawback to this useful product. Lamb bones contain substances that contribute to the development of arthritis. Therefore, it is better for older people to avoid such meat products. In addition, the meat of an adult sheep usually contains lipids, which affect the health of blood vessels and the heart. Therefore, such meat cannot be eaten without a rich side dish, and all the fat that was rendered during the cooking process should not be used for food either.

Chicken or beef: which meat is healthier, experts explained Photo: Yulia PYKHALOVA

There is an opinion that chicken is inferior meat. We decided to find out if this was really the case and turned to nutrition experts for clarification. It turned out that at the level of chemical composition, poultry meat is practically not inferior to beef. For example, 100 g of chicken contains 21.5 g of protein, and the same amount of beef contains about 20.5 g.

— Chicken meat contains many vitamins and minerals, as well as amino acids necessary for our body. These are vitamins B, A, C, E; minerals phosphorus, potassium, sodium and others; essential amino acids leucine, valine, isoleucine, which our body is not able to reproduce on its own,” said nutritionist-dietitian Yana Kaverza.

It is noteworthy that poultry meat is so rich in phosphorus that it is only slightly inferior to seafood in this regard. It is also slightly higher in calories than beef: 99 kcal per 100 g of product versus 89 kcal. Oddly enough, there is also more fat in chicken meat: 1.3 g versus 0.9 g per 100 g of product.

— Chicken meat is considered dietary. The number of kilocalories depends on how this or that part of the carcass was prepared,” explained Yana Kawerza. — At the same time, in comparison with beef, chicken meat is much faster and easier to digest by the body: on average, it takes from 1.5 to 3 hours to digest poultry meat, and from 4 to 6 hours for beef. Of course, beef also has a complete amino acid profile and vitamin B12 necessary for the body. But nutritionists do not recommend eating red meat every day, as it is very difficult for the body.

Myths about chicken meat. Myth No. 2 Chicken is inferior meat

Since chicken is quickly digested, its beneficial properties include normalization of metabolism. In addition, poultry meat is a building material for human cells and muscles. Plus, chicken meat is involved in hematopoiesis and improves blood circulation, as it contains vitamin B9. It also has a positive effect on the reproductive organs because it is rich in folic acid.

— Regular consumption of chicken strengthens the nervous system and has a positive effect on other body systems. And because of the collagen content, chicken improves the condition of the skin, hair and nails, that is, it makes us beautiful,” the nutritionist noted.

Thus, we found out that chicken is a complete meat. It has many beneficial properties and is rich in nutrients. If you compare chicken with other types of meat, it is in no way inferior to them. However, the beneficial properties of chicken depend on how it was raised and under what conditions. Therefore, when choosing a carcass or its parts in a store, you should pay attention to the manufacturer.

When buying chicken produced by Sayan Broiler LLC, you can be sure that no GMO products were used in the poultry feed, no hormonal effects were made on the growth of chickens, there are no antibiotics in the meat itself, but only useful vitamins and microelements. In the agricultural holding, the production process is controlled at all stages. The company became the first holder in the Irkutsk region of the international quality management certificate HACCP ISO 22000, confirming the safety of products.

The benefits and harms of red meat for the body is a fairly relevant topic today. It has long been discussed by nutritionists from different countries. At the same time, they often disagree and have heated arguments. Some argue that our body needs meat and we must eat it, others urge us to give it up completely, or to reduce the consumption of meat dishes to a minimum.

Where is the truth: what do scientists say about the dangers of meat?

In 2015, the World Health Organization (WHO) classified processed meat products as carcinogenic, moving them into the undesirable category. Some experts in the field of healthy nutrition are also convinced of the negative impact of meat on the body.

But not so long ago, the American medical journal Annals of Internal Medicine published the results of scientific research by a group of experts from North America and Europe. The facts about the dangers of meat, previously provided by colleagues, seemed unconvincing to scientists, and they decided to conduct their own research. For four years, specialists with the participation of volunteers studied this problem and came to the conclusion that the risk of developing cancer, cardiovascular and other diseases as a result of consuming meat products is very insignificant.

According to the authors of the work, human health is influenced by many factors throughout life, but there is currently no convincing evidence that meat consumption has a negative effect on the body.

Scientists say that the risk of getting sick from consuming thermally processed meat products is exaggerated, and suggest that people listen to their bodies and decide for themselves whether to reduce the amount of meat in their diet or not.

What are the benefits of meat?

In order to somehow improve the reputation of red meat, which includes lamb, pork, beef, horse meat, goat meat and partly rabbit meat, we will tell you about its benefits.

Firstly, meat contains a large amount of protein. And as you know, it helps build muscle mass, helps control weight and improves metabolism. Secondly, meat is a source of B vitamins, iron, phosphorus and zinc. All of the above elements are necessary for the normal functioning of the body.

But despite the obvious advantages of red meat, discussions in the scientific community about its benefits and harm are still ongoing.

Composition matters: nitrates and nitrites in meat

Recently, some experts have spoken out against the use of nitrates and nitrites to preserve processed meats, linking them to cancer. However, it turned out that we get these salts in much larger quantities from vegetables.

However, there is also a peculiarity. By reacting with amines - organic compounds present in protein foods - nitrites are converted into nitrosamines, which have a strong carcinogenic effect. Therefore, the presence of nitrates and nitrites in meat is more dangerous than in vegetables.

Experts believe that not only the composition of food is important, but also the way it is prepared. Unlike grilled or pan-fried foods, steamed or oven-cooked meat significantly reduces the risk of developing cancer.

Instead of a conclusion

As you can see, opinions regarding the possible harm of meat still vary quite a lot, and there is no clear answer. One of the possible reasons is the objective multifactorial nature of the issue. Further research will likely bring more clarity to this issue.

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Which animal's meat has the least amount of calories? Here you can find out the correct answer to the quiz question “Question of the Day” on the mnogo.ru website for today. We advise you not to rely on answers on the Internet, as sometimes there are errors in the quiz. This means the answer may turn out to be wrong.

The Sprint-Answer website always provides the necessary answers, since we also answer these questions. In the same section you can find answers to other quiz questions.

How to cook delicious meat

Healthy meat dishes are prepared in the oven, slow cooker, steamer, pressure cooker by baking, stewing, and boiling. A minimal amount of salt and oil helps preserve beneficial properties.

Meat dishes are best prepared and served with non-starchy vegetables rich in healthy fiber. Vegetables help digest and absorb protein, prevent bloating, and remove excess cholesterol.

Fillet with vegetables in the oven

Ingredients:

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• pork, young beef (fillet) – 1 kg;
• onions – 2 pcs.;
• potatoes – 5 pcs.;
• carrots – 2 pcs.;
• zucchini, zucchini – 1 pc.;
• eggplant – 1 pc.;
• frozen beans (green beans) – 300 g;
• tomato – 2 – 3 pcs.
• hard cheese – 130 – 150 g;
• salt, pepper, favorite seasonings - to taste.

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Preparation:

1. Wash the fillet and cut into slices. If it’s tough, marinate in soy sauce and mustard for 30–45 minutes, beat lightly. Place on a baking sheet in a thin layer.
2. Cut the onion into half rings and place on the fillet.
3. Cut potatoes, carrots, eggplants, zucchini into circles and place them in successive layers on a baking sheet. Each layer can be lightly salted or sprinkled with soy sauce.
4. Place the next layer of beans.
5. Place tomato cut into large circles on top. Sprinkle with grated cheese.
6. Bake for 50 - 60 minutes at 180 - 220 degrees.

With this method of cooking, the meat will retain its beneficial properties, become tasty, juicy, and soft.

What does meat go with?

The combination of meat with seasonings and side dishes depends on taste preferences.

An ideal side dish for health benefits would be green, non-starchy vegetables: zucchini, green beans, bell peppers, zucchini. Tomatoes, carrots, eggplant, and pumpkin are also suitable.

Among the useful cereals, preference would be given to buckwheat, barley and pearl barley, and rice.

Heavy side dishes for meat that can be harmful to health and digestion: potatoes, legumes, pasta.

To improve the taste, use soy, pomegranate sauce, mixtures of peppers and herbs.

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Harm from meat

Meat products can cause harm to human health if the recommended norm is exceeded or storage and preparation conditions are violated.

Possible harm:

• fatty types contribute to the deposition of cholesterol, blockage of blood vessels, and increased stress on the heart;
• fried meat harms digestion and blocks metabolism;
• causes exacerbation of arthritis, arthrosis, development of gout, due to the high content of purines;
• unscrupulous farmers introduce antibiotics, growth stimulants, and immune suppressants into the diet of animals;
• Chicken and pork contain histamine, an allergenic substance.

Meat eaten at night will harm health and digestion, cause insomnia, increased gas formation, and a feeling of heaviness.

Important! Meat products can be a source of infection with helminths, salmonella and other parasites. You should purchase the product from certified sellers who have veterinary quality certificates.

How to choose the right meat

When buying a fresh cut, you should pay attention to its color and smell.

1. A good product, depending on the type of slaughtered animal, has a natural shade - from pink to rich dark red. Fat is white. Gray, yellow, unnatural red, bluish shades should alert you.
2. Particular attention is paid to the bones. A pinkish or yellowish tint indicates soaking of the carcass in potassium permanganate.
3. The smell should not be pungent or unpleasant.
4. The cut you like is worth touching: it should not be slimy or unpleasant to the touch. A fresh cut is elastic, moist, and does not cause disgust. The hole that appears when pressed is straightened out.

When purchasing frozen meat, you need to carefully study the label, check the expiration date and storage conditions. Ice in the package indicates possible re-freezing and pumping with water. Food that has been frozen for too long will appear bluish, gray or yellow. It lacks most of its beneficial properties and can be harmful to health.

Important! Before going to the store or market, you should study the properties of meat products (color and smell). For example, beef should have a slight milky smell and a rich red color; pork - to be pinkish, and lamb - similar to beef, but richer.

To eat or not to eat?

For example, it is believed that frequent consumption of red meat can lead to serious diseases, and too fatty varieties increase cholesterol, which also does not promise anything good for health. And the hormones that are fed to animals will do a bad job.

There is a widely known story when doctors predicted death for Bernard Shaw, who was seriously ill, if he did not eat meat, to which the playwright and Nobel laureate replied that he would prefer death to cannibalism. As a result, Shaw lived to be 94 years old without eating animals.

You can, of course, follow his example, but if it is difficult to give up meat, then you should know which of them can be eaten and which is better to avoid. At least from the point of view of nutritionists and science in general.

How to store meat

Fresh pork, beef, lamb is stored in the refrigerator, without freezing:

• at temperatures up to 7 oC – 10 hours;
• up to 5 oC – 24 hours;
• up to – 4 oC – 3 days.

Store refrigerated game:

• 4 – 7 oC – 2 days;
• 0 – 4 oC – 3 days;
• –4 oC – 4 days.

The shelf life of frozen meat is longer, but it loses some of its beneficial properties:

• frozen beef and game can be stored for up to 8 months;
• lamb, rabbit – six months;
• pork - 3 months.

Important! Eating an expired product that has lost its beneficial properties is harmful to health and leads to poisoning.

Storage possible without refrigeration:

1. Salting: place the meat in a container and cover with a thick layer of salt. Can be stored for a week.
2. Drying: small pieces of pulp should be boiled for 5 - 7 minutes, dried, and placed in the oven for 12 hours. The dried product retains its properties for up to 2 months in hermetically sealed packaging.
3. Preservation: put the meat pulp, well cooked with onions and spices, into jars, fill with broth, sterilize for 1 - 1.5 hours, and roll up. Shelf life without refrigeration is up to six months.

Important! When frozen or cooked for a long time, the product loses some of its beneficial properties.