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The role of meat in the human diet

Friday, May 3, 2013

The use of meat in the human diet is as old as the human race. About that there is ample evidence of the evolutionary history of human nutrition. The actual nutritional importance of meat in the human diet is defined only in mid-last, of the twentieth century. 

In professional and scientific publications of the first half of the twentieth century often wrote about the nutritional value of meat. Hinman and Harris (1947) reported that a man can live a year exclusively on meaty flesh. They may, however, also say that it is essential for good health proper relationship of all types of primary food in the diet ljudi.Pored purely nutritional point of eating meat, should not be neglected pleasure in preparing various dishes of meat and pleasure during their meal, mainly because of their specific sensory characteristics - taste and smell. 

Proteins are essential in the diet for the construction and reconstruction of tissues, carbohydrates and fats for heat and energy, minerals in the bones, teeth, blood, etc.., Vitamins for growth enhancement and preservation of health, and crude fiber to eliminate undigested materials. The authors concluded that the meat contains a high-value protein that has an energy value due to fats, important minerals such as iron and several vitamins. Since 1940. up in 1950. year. researchers were able to determine the amino acid composition of the meat, the mineral composition and vitamin content. Were done and the comparative analysis of different meat species and determine the effect of heating and other technological processes on the composition and properties of meat. Thanks to these studies defined the average chemical composition of lean meat contains about 20% protein, 9% fat, 70% water and 1% minerals and energy value is about 680 kJ per 100 grams. 

Meat proteins are extremely valuable because they contain a high percentage of essential amino acids, ie, meat contains all the amino acids essential to man as well as water-soluble vitamins of the B group. What is the main source of these vitamins. Pork, for example., Contains high levels of thiamine and he is 5 to 10 times higher than in other types of meat cattle for slaughter. B group vitamins (thiamin, riboflavin, niacin, pantothenic acid, vitamin B6 and vitamin B12) are essential for man. Meat also contains small amounts of vitamins A, C, D, E, and K, although some organs contain significant amounts of some of these vitamins (eg liver. Contains vitamin A and vitamin C). Meat is a good source of minerals, especially iron, zinc and phosphorus, but there is not enough calcium. Lean meat contains only 2 to 3% fat and extra fat can vary widely depending on the type of animals and body parts. Of total fat, 95% is an ester of glycerol and fatty acids. Polyunsaturated fatty acids: linoleic acid and arachidonic acid, are essential to man. 

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