Red meat

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In gastronomy, red meat is generally red when raw and dark after cooking, in contrast to white flesh, which is pale before and after cooking.

In culinary terms, only meat from mammals or poultry (not fish) is classified as red or white. In nutritional science, on the other hand, red meat is defined as meat that has more myoglobin protein than "white meat", which is defined as non-dark meat of chicken (excluding legs or thighs) or fish. Some meats, such as pork, are classified as red meat under nutritional definition, and white meat under common or gastronomic definitions.

Video Red meat

Definisi

According to the USDA, all meat obtained from mammals (without cuts or ages) is red meat because it contains more myoglobin than fish or white meat (but not necessarily dark meat) from chicken.

Under the culinary definition, meat from adult mammals or 'gadung' (eg, beef, horse meat, mutton, venison, wild boar, rabbit) is red meat, meanwhile from young mammals (rabbits, young cows, sheep) colored white. Most birds are white, but ducks and geese are red. Most of the pork cuts are red, others are white. Games are sometimes put in separate categories altogether. (French: viandes noires - "dark meat".) Some meats (sheep, pigs) are classified differently by different authors.

Some pieces of pork are considered white under the culinary definition, but all red pork is in the study of nutrition. The National Pigs Board has positioned it as "Other White Pigs", taking advantage of the ambiguity to show that pork has a white meat nutritive, which is considered healthier.

Maps Red meat

Nutrition

Red meat contains a large amount of iron, creatine, minerals such as zinc and phosphorus, and vitamin B: (niacin, vitamin B ₁₂ , thiamin and riboflavin). Red meat is a source of lipoic acid.

Red meat contains a small amount of vitamin D. The liver contains a much higher amount than other parts of the animal.

In 2011, the USDA launched MyPlate, which does not distinguish the type of meat, but recommends eating at least 8 oz (227 grams) of fish every week. In 2011, the Harvard School of Public Health launched a Healthy Eating Plate partly due to the perceived shortage of USDA recommendations. The Healthy Eating Plate encourages consumers to avoid processed meats and limit consumption of red meat to twice a week because of its association with heart disease, diabetes, and colon cancer. To replace this meat, it is advisable to consume fish, poultry, beans or nuts.

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Human health

Red meat is not a uniform product; its health effects can vary based on content, processing, and fat preparation. Processed red meat is associated with higher mortality, mainly due to cardiovascular disease and cancer. There is some evidence that the consumption of unprocessed red meat may have negative health effects on humans.

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Dangers

Red meat

A 2016 literature review reported that for 100g or more per day of red meat consumed, the risk increased 11% for each stroke and for breast cancer, 15% for cardiovascular mortality, 17% for colorectal cancer, and 19% for advanced prostate cancer..

In 2015 the International Agency for Research on Cancer concluded that possible red meat (Group 2A) is carcinogenic in humans, reported that for every additional 100g (up to a maximum of 140g) of red meat consumed per day, the risk of colorectal cancer increased 17%; there also appears to be an increased risk of pancreatic cancer and prostate cancer but the relationship is not so clear. Put in perspective, in the UK, 56 out of 1,000 people who eat the lowest amount of red meat will develop colorectal cancer (5.6%) while 66 out of 1,000 high-meat eaters will develop colorectal cancer (6.6%) (1.17 x 5.6 = 6.6).

A 2012 meta-analysis found an increased risk of stomach cancer with higher consumption of red or processed meat. The red meat itself contains certain factors which, under certain conditions, produce carcinogens such as N-nitroso compounds (NOCs).

The consensus on the role of red meat consumption against an increased risk of cardiovascular disease has changed in recent years. Studies that distinguish between processed and fresh red meats have failed to find an association between the consumption of unprocessed red meat and heart disease. A large Harvard University meta study in 2010 involving more than one million people who eat meat found that only processed meat has a bad risk in relation to coronary heart disease (CHD). This study shows that "differences in salt and preservatives, not fat, may explain the higher risk of heart disease and diabetes seen in processed meats, but not with unprocessed red meat." Some of the suggested mechanisms for why red meat consumption may be a risk factor for cardiovascular disease include: its impact on serum cholesterol, that red meat contains arachidonic acid, heme iron, homocysteine, and high saturated fat content.

Several studies have found a correlation between unprocessed red meat and the occurrence of CHD and certain types of strokes and have been controlled for various risk factors for bullies. A study of 84,000 women, over a 26-year period, found that those with an intake of unprocessed red meat had a 13% increased risk of CHD. Similarly, a Harvard study published in 2012, studying mortality as a result of unprocessed processed red meat consumption found that one serving of one type of meat daily resulted in an increased risk of 13% mortality, while this ratio indicated cancer and cardiovascular disease (CVD), the study showed that of 23,926 deaths investigated during the study, 5910 were associated with CVD and there was no statistical significance between the risk of processed red meat and processed CVD events.. The gap between metadata studies definitely needs to be addressed, because while one point against unprocessed red meat is not significant in certain health risks, there is still a correlation found in a large focused group study.

Temporarily unrefined red meat intake is associated with an increased risk of type II diabetes, but the association is weaker and less certain than the relationship between red meat and processed diabetes. Other findings suggest that associations may be caused by saturated fats, trans fats and cholesterol diets, rather than red meat per se. One study estimated that "the replacement of one serving of nuts, low-fat milk, and whole grains per day for one serving of red meat per day was associated with a 16% -35% lower risk of type 2 diabetes."

Processed meat

Most processed meats contain at least some red meat. To enhance flavor or improve meat preservation is treated by marinating, preserving, fermenting, smoking, or other processes to make processed meats. Nitrates and nitrites found in processed meats (eg bacon, ham, salami, pepperoni, hot dogs and some sausages) can be converted by the human body into nitrosamines that can become carcinogenic, causing mutations in the colorectal cell lines, causing tumorigenesis and eventually leads to cancer. In a press release of 240 (16 October 2015) the International Agency for Research on Cancer, based on a review of 800 studies over 20 years, concluded that processed meat is definitely carcinogenic (Group 1) and found that for every 50g of meat consumed per day, colorectal increased by 18% (up to a maximum of 140g); it also found that there appears to be an increase in stomach cancer but this is not so clear.

A 2016 literature review found that for each additional 50g per day of processed meat (eg, bacon, ham, hot dog, sausage) consumed, the risk increased 4% for total prostate cancer, 8% for cancer deaths, 9% for breast cancer, 18% for colorectal cancer, 19% for pancreatic cancer, 13% for stroke, 24% for cardiovascular mortality and 32% for diabetes.

Cooking

Cooking any meat at high temperatures or sucking meat produces carcinogenic polycyclic hydrocarbon compounds (PAHs) and heterocyclic amines (HCAs). Subgroups of heterocyclic amine compounds are amino-dimethylimidazo-quinoxaline (MelQx), amino-dimethylimidazo-quinoxaline (DiMelQx), and amino-methyl-phenylimidazo-pyridine (PhIP), most of which are formed when meat is cooked at high temperatures. Benzo [a] pyrene (B [a] P) is another compound found in meat cooked at very high temperatures. Perhaps because of these factors, marinating red lean meats and cooking them thoroughly at low temperatures will reduce the production of carcinogenic compounds and thereby reduce the risk of colorectal cancer.

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See also

• White meat

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References

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External links

• International Association for Research on Cancer, press release 240, 26.October 2015
• IARC Monograph Q & amp; A
• IARC Monograph Q & amp; A about the carcinogenicity of red meat and processed meats.

Source of the article : Wikipedia