What are meat products? Assortment of meat products sold at retail establishments in the city
Types of meat products:
- chilled and frozen meat
- semi-finished meat products
- meat gastronomy – deli meats, smoked meats, sausages, sausages, canned meats
- meat cooking – ready-made meat dishes
Meat arrives on store shelves chilled or frozen. Meat frozen using modern methods is practically not inferior in quality to chilled meat.
Traditional types of meat for the Russian meat market– beef, pork, lamb, poultry.
Semi-finished meat products.
Semi-finished meat products– meat products fully prepared for further culinary processing. Semi-finished meat products occupy the largest place in the meat products market. Semi-finished meat products save time in preparing tasty and nutritious food.
Semi-finished meat products are produced chilled and frozen.
Semi-finished meat products are divided into
- natural semi-finished meat products
- chopped semi-finished meat products
- natural and chopped semi-finished meat products from poultry meat
- semi-finished meat products from offal
- chopped meat
- flour products with minced meat
Meat delicacies are characterized not only by high nutritional value, but also by excellent taste. Meat delicacies are a mandatory attribute of the holiday table. Meat delicacies are eaten as an independent dish and used to prepare gourmet snacks, salads, etc.
Classic meat delicacies are considered
- smoked pork
- smoked and dried beef
- meat products in jelly.
Sausages and sausage products are among the types of meat products that are especially popular among Russian consumers.
Sausage– an oblong-shaped meat product, which is made from minced meat with the addition of herbs, spices and various fillers.
Sausages are divided into
- boiled sausages
- boiled smoked sausages
- semi-smoked sausages
- raw smoked sausages
- dry-cured sausages.
Canned meat.
Canned meat– meat products with a long shelf life. Canned meat is an indispensable meat product for hikes and expeditions when fresh meat and meat products are not available. Canned meat can be eaten as an independent dish or can be used to prepare first and second courses.
Canned meat is produced from all types of meat raw materials and offal.
Canned meat is produced in the following assortment:
- canned lunch meats
- snack food canned meat
- canned meat for baby and diet food.
Meat cooking.
Meat is one of the most popular products for preparing tasty and nutritious dishes. Today, a large assortment appears on store shelves. finished meat products– meat dishes, completely ready for consumption. Finished meat products are produced frozen or chilled; they only need to be heated before use. Finished meat products are also sold in culinary departments of grocery stores.
Meat products must be present on the menu of consumers in countries with cold, harsh climates.
In the thematic section Meat products you can get acquainted with the range of meat products on the Russian market.
This product group includes various sausages, frankfurters, sausages, deli meats, semi-finished products, canned food and, of course, the meat itself. Technical regulations for this group of goods are not yet in force, although a draft law exists and should be adopted.
Label information
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Group name,which includes meat products |
Description |
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Meat product |
Manufactured with or without the use of non-meat ingredients, in the formulation of which the mass fraction of meat ingredients is more than 60%. |
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Made using non-meat ingredients, in the recipe the mass fraction of meat ingredients is more than 5% to 60% inclusive. |
|
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Meat and vegetable product |
Made using ingredients of plant origin, with a mass fraction of meat ingredients in the recipe of more than 30% to 60% inclusive. |
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Plant-meat product |
Made using ingredients of plant origin, with a mass fraction of meat ingredients in the recipe from more than 5% to 30% inclusive. |
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Analog of meat product |
A food product similar to a meat product in organoleptic characteristics, manufactured using meat technology using non-meat ingredients of animal and/or plant and/or mineral origin, with a mass fraction of meat ingredients in the recipe of no more than 5%. |
When labeling meat products, the manufacturer indicates its category depending on the muscle tissue content in the recipe (which is especially useful when choosing canned food).
And also the label must contain information about the thermal state of raw materials (for semi-finished products): fresh, frozen, chilled meat; on the content of genetically modified additives (GMOs).
It should be noted that the text of the Technical Regulations largely coincides with the current GOST 52675-2006, which applies to all meat and meat-containing semi-finished products. The new bill will regulate the circulation of not only semi-finished products, but also all meat products and meat in Russia in general, including their production, production, storage, transportation, packaging, and labeling. This is a federal law designed to make meat products on the national market safe for consumers, protect their rights, and reduce the adverse environmental impacts associated with its production and disposal.
But it will come into force only a year after its official publication, and compliance with some points will be postponed for an even longer period. Therefore, today all the information described above applies only to semi-finished products.
What should you pay attention to when choosing a product today? First of all, on the label. A certain guarantor of the quality of a particular meat product can be a sign of compliance with its State Standard. It is worth noting that our GOSTs, developed back in the distant times of the USSR, are at a very high level, and today the developers of Western product standards strive to focus on them. However, it is not at all easy to comply with them, since the recipe for meat products requires a truly high quality of the constituent products (primarily meat), the absence of any unnecessary impurities and, as a result, the quality of the final product. Many enterprises simply cannot afford to produce “GOST” meat products and prepare them in accordance with various specifications (that is, specially developed Technical Conditions). Therefore, if a manufacturer offers classic meat products (for example, doctor’s or milk sausages, cervelat, salami, etc.) in accordance with GOST, then this indicates a fairly high level of not only this product, but also the enterprise itself.
To confuse the buyer when choosing a meat product, manufacturers use the following move. In the product name they include words that have certain associations in our minds, but the product itself may not correspond to them. For example, we all have a clear idea of what the taste of meat products “Doctor’s Sausage”, “Boiled Sausage”, “Cervelat” and so on should be. The State Standards clearly state what these products should be (if they do not comply with GOSTs, then the product is considered falsified). Therefore, manufacturers name their products, for example, like this: “MILK SAUSAGE from any meat plant”, “SERVELAT Podorozhny”, “DOCTOR’S SPECIAL SAUSAGE”, etc. Products with such names no longer have to comply with GOSTs and have a completely different recipe, in which the largest percentage can sometimes be vegetable proteins, special additives, flavor enhancers, dyes, and so on. To ensure that the buyer does not make mistakes when choosing a sausage, the Technical Regulations will introduce a rule - indicate the name in one font, one size and color.
In addition, on the label of meat products, the manufacturer must leave his coordinates, indicate the composition, type of meat product, production and expiration dates (and in such a way that they can be easily read).
Everyone knows that almost all sellers of meat products resort to various methods of extending the date of their sale. Therefore, you can find such products on sale with expired, altered, or illegible expiration dates.
Quality of meat products
A few tips to help you choose the best quality product.
Sausages, hot dogs, smoked meats. As a rule, products with an expiring expiration date are placed on a counter or display so that they can be bought faster. That is, closest to the buyer. Don't be shy and ask for the farthest stick of sausage or piece of smoked meat.
Take a look at its packaging. First of all, it should not be broken. If the product is packaged in a natural shell, then take a closer look to see if there are any traces of mold in its veins (perhaps it was already a little spoiled, and the seller washed it), and if there is a mucus sensation on your hands - a sure sign that the product is not fresh ( This especially applies to sausages and boiled sausage). The surface of the product must always be dry and clean, the shell must fit tightly to the product. If you have any doubts, smell it to see if there is a rotten, moldy smell.
The presence of a small coating of mold and salt on raw smoked sausages is normal. But the coating must be dry, white and located on the surface of the product.
The consistency of the meat product should be elastic, homogeneous, without large voids. When cut, the meat product should be pink-gray in color. Too bright a shade of red or pink indicates a lot of dyes. Products in this group of products generally contain a large number of food additives that make them more attractive to the consumer.
It is worth noting that sausages, frankfurters and sausages are the champions among meat products in terms of the content of genetically modified additives (soybeans, corn starch, flour and much more), which can have a negative impact on our health.
There are many other additives added to this type of meat product that may be harmful to your health. Here are some of them.
Caroginate: added as a moisture-retaining component in order to increase the mass of the product when adding a large amount of water to the minced meat during production. When consuming this substance, kidney problems may occur (swelling, fluid retention in the body).
Phosphate: used to improve the taste and organoleptic properties of the product when it is made from old meat. Reduces the absorption of calcium, which can cause the development of osteoporosis.
Monosodium glutamate: used as a flavor enhancer. May cause overeating and is also addictive.
Canned food. This product is the most difficult to choose, since most often canned food is packaged in an opaque metal can, so it is better to choose canned food made in accordance with GOST.
Looking at the label, read the ingredients to see if there is any vegetable protein present. Its presence means that when you open the can, the canned meat will mainly consist of so-called “soy meat”.
In some cases, you can determine the contents of, for example, stewed meat, by sound. Shake the jar near your ear and listen. If there is a frank mixture of liquid and meat crumbs, then the contents will simply gurgle. In a good stew, the meat should occupy 90% of the volume of the jar, and therefore should not gurgle at all.
Meat and semi-finished products. The fact that buying food anywhere is completely unacceptable applies to all types, but to raw meat - first of all. The seller must provide storage and sales conditions in accordance with the conditions specified by the manufacturer. This includes temperature conditions, a fairly large space, and sanitary and hygienic conditions.
The freshness of raw meat is determined by the so-called organoleptic indicators of the meat itself, fat and joints - these are color, smell, taste and appearance. All of them are prescribed in GOST 7269-79.
If you have already decided to cook at home meat soup, then pay attention to the broth. If the meat is fresh, it will be transparent, otherwise the broth will have a cloudy tint.
If possible, look at meat shipping containers. Its condition is clearly described in GOST 16868-71. It should be non-toxic “leaky” boxes with a lid, clean, free of mold and foreign odors; The inside of the boxes should be lined with parchment paper or cellophane.
When choosing frozen semi-finished products, look at how they look. If they have a damaged surface (for example, cutlets in breadcrumbs), stuck together inside the package (for example, dumplings, manti) or generally have a deformed shape, this indicates that the storage temperature conditions were not observed. This means that bacteria in the product could already multiply, and it is not advisable to eat it.
It is worth noting that almost all deep-frozen, semi-finished products and many other processed meat products are made from foreign-made raw materials (most often Chinese). This is sad not only because it is offensive for domestic agriculture, but also because in other countries there are completely different laws on food safety, and, alas, as we all know, sometimes leading to the most tragic consequences.
3.3.3. Meat and meat products
Animal and poultry meat, as well as its processed products, are considered traditional food sources. Meat is included in the diet after preliminary heat treatment, which ensures an increase in its organoleptic characteristics, digestion and digestibility. It is a highly valuable food product that provides the body with complete protein (essential amino acids), vitamins B b 2, B 6, PP, B 12, bioavailable iron, selenium, zinc.
The following types of meat are most often used in food: beef, pork, lamb, as well as poultry: chicken, turkey, duck, goose. All meat products traditionally used in nutrition can be divided into several groups.
mutton;
beef (veal);
feathered game.
chicken (chickens);
3. By-products:
food blood and products of its processing.
4. Meat products:
sausages;
canned food;
frozen semi-finished products;
culinary products;
combined products (meat and vegetable). Meat products form a wide range of products and dishes,
of which the daily diet should include a variety of items in a total amount of 170 g (with energy consumption of 2,800 kcal). Raw meat varies significantly in the content and quality of fat and protein, therefore recommendations for the use of meat products in nutrition are based on the characteristics (nutritional value) of specific products and dishes. Advantages should be given to meat and its processed products (meat dishes) with a minimum fat content and high-quality amino acid composition.
The meat of slaughtered animals consists of several types of tissues: muscle, fat, connective. Components of bone tissue are also used in nutrition. The nutritional profile of a particular meat product directly depends on the data ratios in it
Muscle tissue contains proteins with high biological value: myosin, myogen, actin and globulin X. They include a deficient set of all essential amino acids. Proteins from category I by-products also have high biological value.
The connective tissue proteins collagen and elastin have a significant deficiency of tryptophan and sulfur-containing amino acids, which leads to a significant decrease in their biological value. Meat protein quality can be assessed based on data showing the ratio of tryptophan to hydroxy-proline. The optimal value of this ratio - 4.5...5.5 is recorded for meat of categories I and II, in which the content of connective tissue proteins (fascia, tendons) ranges from 2.1 to 2.4%. In meat containing more than 3.5% connective tissue proteins, the tryptophan/hydroxyproline ratio is 2.5 or lower.
A large amount of collagen and elastin is present in a number of meat products: some sausages (brawn, jelly), culinary products (jelly, hash), which is due to the peculiarities of their recipe.
Proteins characteristic of other components of raw meat: proteins of category II offal, cartilage collagen, bone ossein, albumins and blood globulins have a lower biological value due to the presence of scarce (limiting) essential amino acids. Because of this, the listed products of processed meat raw materials can be used in food, as a rule, only as components of the formulation of combined products (sausages, pates, semi-finished products) in quantities not exceeding a few percent of the total mass.
Fats from meat products belong to the animal group and are characterized by a high content of medium- and long-chain SFAs, which determines their relative refractoriness. The small amount of MUFA and PUFA present in meat is most fully represented in category I meat and decreases significantly as the fat content decreases. Pork contains significantly more linoleic and arachidonic fatty acids than beef and lamb, which determines the lower refractoriness of pork fat. Lamb fat has the highest refractoriness.
The amount of invisible (intramuscular) fat, for example in beef, ranges from 1.5 to 3%. In pork this figure is higher. When using meat itself in food, you can lay downco separate muscle and fat tissue, thus regulating
This is the amount of fat in the finished dish. At the same time, most industrially produced meat products (sausages, semi-finished products, etc.) contain a lot of fat, which in many cases is outwardly indistinguishable due to the technological features of production (deep grinding and mixing of all components of the recipe). Meat products containing more than 25% invisible fat are sources of hidden fat in the diet.
Almost the only natural carbohydrate in meat is the polysaccharide glycogen, the amount of which is extremely small and insignificant from a nutritional point of view. However, it plays a significant role in the process of meat ripening - the autolytic enzymatic transformation of a number of cellular components with the accumulation of lactic and phosphoric acids and a decrease in pH to an acidic value (not higher than 5.6). Ripening occurs within 48 hours and provides higher nutritional value and a known bacteriostatic effect during further storage of chilled meat.
Meat is a good source of B vitamins and retinol. Meat and meat products contain bioavailable organic iron, which is in heme, transferrin or ferritin forms. No activators are required for its absorption, unlike inorganic iron in plant sources.
With meat products, a significant amount of phosphorus, potassium and sodium enters the body. There is especially a lot of sodium in sausages and semi-finished products. The ratio of calcium and phosphorus in meat is unfavorable and averages 0.05 (with an optimal ratio of 1). Optimization of the Ca: P ratio occurs when using mechanically deboned meat as part of the meat product recipe (up to 15...20%). In such meat, the calcium content increases significantly due to the inclusion of bone particles in its composition when the remains of muscle tissue are separated from the skeleton.
Liver contains more vitamins, iron and other microelements (zinc, copper, selenium) than meat and other offal, therefore it has a higher nutritional value.
An important component of meat products are the so-called extractives - chemical compounds that impart organoleptic properties (taste and aroma) to meat dishes and have a stimulating effect on gastrointestinal secretion. Extractive substances are divided into nitrogenous (99%) and nitrogen-free (1%). Nitrogenous bases include purine and pyrimidine bases, carnosine, creatine, anserine, and nitrogen-free bases include glycogen, lactic acid and glucose residues.
Extractive substances have the ability to pass into the broth when boiling meat. The most extractive substances are found in pork (0.65 g per 100 g), the least in lamb (0.25 g).
Bird. Among poultry meats, chicken and turkey have the highest nutritional value. Their meat contains a lot of protein - 18...20% and little fat - 16...18%. The meat of waterfowl (ducks and geese) has less protein - 15...17%, and more fat - 20...39%.
Based on appearance, chicken and turkey meat can be divided into white (breast) and dark (leg). White poultry meat contains less elastin and collagen and more extractives. The skin of poultry contains a lot of fat.
Poultry raw materials are also widely used for the production of meat products and are not inferior in quality to animal meat, and even surpass it in organoleptic characteristics and digestibility.
Sausages. A group of meat products widely used in the diet are sausages. These include both minced and whole-piece products that have undergone technological processing, including heat, and have retained their red-pink color. The characteristic coloring of sausages is due to the fact that during their production, food additives that fix myoglobin are introduced into the recipe - most often sodium nitrite. The introduction of sodium nitrite is carried out either directly into the minced meat, or by multiple injections into the thickness of the processed meat. Jellies and brawns - sausages in casings - have an exceptional appearance (without a red-pink color).
The following sausages are currently produced:
meat loaves;
boiled-smoked sausages (Moscow, servelat);
semi-smoked sausages (hunting sausages, Odessa);
raw smoked and dry-cured sausages (Brunswick, pork, extra);
pork products (shaped ham, ham, brisket, loin, carb, sirloin, neck);
boiled sausages (doctoral, amateur);
sausages;
Sausage products have original organoleptic characteristics inherent in each individual type of product. Initially developed and produced as snacks (i.e. for moderate consumption), sausages have become widely used instead of main meat dishes. This is due both to the favorable taste of the sausages and to the ease of their serving, which does not require lengthy cooking. At the same time, in sausages there is an unfavorable protein: fat ratio, reaching 1:2 due to the high fat content... 3. The average protein content in sausages is 18.5% (10...27%), and fat - 38.5% (20...57%). Sausages are also distinguished by an unbalanced aminogram: the tryptophan: hydroxyproline ratio is much lower than the optimal value and amounts to 0.9...2.2 for different varieties. Sausages also contain a lot of phosphorus, table salt and unnatural food additives (nitrites and phosphates). Thus, from a hygienic point of view, it is recommended to include sausages in an adult’s diet no more than two or three times a week, and for preschool children, replacing meat with sausage is not recommended at all.
Boiled sausages, sausages, frankfurters, meat loaves and products containing offal have a moisture content of more than 60% and are considered highly perishable products.
The role of meat and meat products in the occurrence of human diseases and the formation of foreign load. Eating meat and meat products of poor quality can cause a number of diseases. Raw meat may contain prions - toxic proteins that cause various pathological conditions in humans. To prevent prion diseases, the following should not be used in food:
Skull, including the brains and eyes, tonsils, spinal cord and spinal column of bulls (cows) over 12 months, goats (goats), sheep (rams) over 12 months or with molars erupting through the gums;
Spleen of sheep (rams) and goats (bucks).
Meat from slaughtered animals can become a factor in the transmission of particularly dangerous infections; foot and mouth disease, tuberculosis, brucellosis. In the case of anthrax or generalized tuberculosis, the entire carcass and organs are unsuitable for food purposes and must be destroyed. In the case of localized tuberculosis, only the affected organs are subject to destruction - the carcass can be used for food purposes.
Meat from animals sick or infected with foot-and-mouth disease, brucellosis, swine fever can be used for food purposes after careful heat treatment, usually in industrial conditions.
The consumption of meat may be associated with the occurrence of a number of helminthiases in humans. Tenidosis develops when eating meat contaminated with larval forms (finns) of bovine or pork tapeworm. In the intestines of humans from Finnish
Trichinosis develops when eating pork meat infected with Trichinella larvae, as well as the meat of wild boars and other wild animals. Trichinella larvae are small, round, spiral-shaped forms, the size of millet grains, practically indistinguishable in the muscular layer with the naked eye. They can be identified using a compressorium - an instrument consisting of two glass slides, between which a section of muscle tissue is placed for examination under a microscope. Trichinella larvae most often infect the muscles of the diaphragm and intercostal muscles. Once in the human intestine, the larvae develop into sexually mature forms, which in turn release new larval forms into the lymphatic system. With the flow of lymph and blood, the larvae spread throughout the human body and are deposited in various organs. After six months, the larvae are encapsulated. The severity of the clinical picture depends on the location of larval deposition: myocardium, muscles of the head, neck, etc. The acute period of trichinosis is characterized by severe muscle pain, periorbital edema, diarrhea, abdominal pain, intermittent attacks of fever. The patient has pronounced eosinophilia and elevated creatininease levels. Retrospective diagnosis is associated with the identification of specific antibodies.
Considering the significant danger of trichinosis, meat contaminated with Trichinella larvae is not allowed for food and must be technically disposed of.
Meat can also be infected with helminthic forms that do not have a food route of transmission and therefore are not dangerous to humans: echinococcosis, alviococcosis and fascioliasis. Organs affected by helminths (liver, lungs, etc.) are not used in nutrition. The unaffected part of the carcass can be used without restrictions.
Meat and meat products can cause food poisoning of microbial etiology. If veterinary and sanitary rules and regulations for meat processing are not observed,
In processing and food facilities (violation of meat production technology, the presence of undetected bacteria carriers, violation of the terms and conditions of storage of meat products, etc.), foodborne toxic infections caused by salmonella, listeria, as well as opportunistic microorganisms can occur.
From the standpoint of microbiological safety in meat and meat products, the following are controlled: total microbial count (CMAFanM), coliforms (coliforms), salmonella, listeria, staphylococci (in sausages), sulfide-reducing clostridia (in long-term storage sausages, including those packaged under vacuum, as well as in sausages containing by-products).
When growing and keeping farm animals and poultry, pesticides and feed additives (hormones and antibiotics) are used as means to increase the gross output of products. The content of the following chemical contaminants in meat products is regulated: toxic elements (lead, arsenic, cadmium, mercury), radionuclides (cesium-137 and strontium-90), antibiotics (levomycetin, tetracycline group, grisin, bacitracin), pesticides (hexachlorocyclohexane, DDT and its metabolites, as well as pesticides used in the production of raw materials), benzo(a)pyrene (for smoked products), nitrosamines (the sum of NDMA and NDEA - for smoked products, freeze-dried and heat-dried meat and canned offal). It is also recommended to analyze for the presence of the following approved groups of zootechnical (veterinary) drugs if they were used in raising animals and poultry: growth stimulants, glucocorticoids, tranquilizers, (3-blockers, antimicrobial, anthelmintic, antiprotozoal and trypanocidal agents.
What meat products are made from, whether they contain meat or whether they exist at all, and where the truth about meat is, you can find out without leaving the counter; technical regulations should help with this. According to this document, boiled pork, ham, ham and other delicacies that should be made from a single piece of meat should not be made from frozen pork, sausages seem to be possible.
This regulation defines “meat” as a combination of muscle, fat, connective and bone tissue as one whole. But for us consumers, another term is more important, the so-called “muscle tissue”. The essence of this term is a unit of measurement of meat content in products. And this document, meat, refers to skeletal muscles, which consist of a combination of “muscle fibers with the so-called intercellular substance.” In a word, without going into anatomical terminology, this is ordinary lean meat, without fat or veins with bones.
For example, a “meat product” (the official term) must contain at least 60% muscle tissue. When the percentage is lower, then it must be classified as a “meat-containing product,” which is in turn divided into three categories: A, B, C. This must be remembered, these terms will tell you much more about the product than the concepts that have long been familiar to us - sausage, frankfurters , ham and sausages. These terms only say that the product is of one form or another.
The names of the product only say that the product belongs to one or another “meat category”, but how much of the most important and expensive and useful component is contained - meat, they do not convey. So, when we buy sausages or sausages or something else similar, we need to look on the label for how the product is defined - meat, meat - vegetable, meat-containing, vegetable-meat, or even of the “analogue of a meat product” type.
What is a meat product, a meat-containing product? More on that below, but can cancer really develop from eating meat? This fact was announced at one time by the American Institute for Cancer Research. According to the results of a study by their scientists, it was found that when meat is thermally processed, as well as sausages and hams, they increase the risk of developing cancerous tumors in the digestive system. As for fried meat specifically, during the frying process it forms so-called heterocyclic amines, carcinogens that double the risk of developing bladder cancer. Meat dishes are best cooked in the oven or steamed.
What types of meat products are there, meat-vegetable or meat-containing?
Having agreed above, that when we choose meat products - sausages, sausages and other delicacies, we will look at the label and determine what products they are - meat-containing, plant-based meat, or even incomprehensible mechanically separated meat?
Meat product. It is produced both with and without plant components, but their lion's share in the product is always small. The content of the main ingredient (meat) is at least 60%, and this is muscle tissue, the so-called lean meat.
Meat containing product . Divided into three categories:
Always contains something of plant origin, if there is more meat, then this meat is a plant product (the content of meat ingredients is within 30-60 percent), when there is more plant component - vegetable-meat (the content of meat ingredients is 5-30%) .
The predominant component must come first in the name. Moreover, plant components can be not only the notorious soybean, they also include various starches with other vegetarian fillers and stabilizers.
When you buy sausages that say “meat-containing product from category B”, you need to understand that the lean meat in these sausages is, as they say, “the cat cried” - 5%, maybe a little more. But this is not the limit of savings. The so-called “meat” regulations allow what is sometimes called “an analogue of a meat product.”
Classic blende is very similar in appearance and taste to sausage with ham and something else, with the so-called “mass fraction of the same meat ingredients where in the recipe their amount does not exceed 5 percent.” It turns out that animal muscle tissue may be absent altogether. And by meat ingredients in the regulations we mean not only muscle tissue, but also various offal, collagen, bones, blood and gelatin, and who knows what else. And what happens is that any of these “collagens” can provide the same classic 5% of meat ingredients.
About cooked-smoked sausage, watch this video:
Are meat and bones meat products?
Consumers will also become aware of another, secret type of meat that may not be immediately understood: mechanically deboned meat, another name is “additional deboning.” What could it be? The not very clear deboning is the separation of meat by hand, and additional deboning is the removal of the remaining meat, if of course there is anything left, after deboning the “meat products”.
Additional deboning is when the bones are flattened with a powerful press in order to squeeze out the remaining meat, fat, ligaments, a mass is obtained in the form of a paste, where the crushed bones are located, it turns out that such products are a stretch for meat products. The regulation allows bones to be no more than 0.8%. This cheap product is added by cunning manufacturers to sausages with various semi-finished products, and to everything that is made from minced meat. It must also be indicated on the label. So, dear site visitors, be careful when buying such “products”.
The benefits of meat products and the harm of meat
Experts, who are not fans of meat products, partly agree that red meat with meat by-products can cause an increase in the level of this notorious uric acid in the blood. This problem, in medical parlance, is called hyperuricemia. And one of its most common consequences is that same royal disease, gout.
This name comes from the Middle Ages, when only fairly wealthy people who had the opportunity to regularly consume meat with red wine could suffer from it. Gout can manifest itself in the form of acute joint pain with redness. First, as a rule, the so-called “bone” should become inflamed - it appears on the joint of our big toe. The pain may disappear in a day, but over time everything will return to normal, only spreading to other joints.
Harm from meat
One of the dangers of gout is that when the joints are constantly in an inflamed state, and even when the level of unfortunate uric acid is increased, this has an extremely unpleasant effect on the functioning of the heart. It is not without reason that they say: “If rheumatism licks the joints, then the heart will be bitten by it.” "
Patients with hyperuricemia suffer from high blood pressure, coronary heart disease also does not bypass them, and heart failure does not go away either. They have to constantly monitor the level of this notorious uric acid, so they are forced to take a blood biochemistry test twice a year.
When the level of uric acid, which everyone is already tired of, rises, the diet is adjusted, red meat, red meat and its offal are abandoned, and alcohol is also replaced with something else. You can have some white and lean meat. Moreover, in addition to this, a course of drugs is taken, which allows you to reduce the level of this uric acid, drugs such as Colchicine, Allopurinol allow this. But it always seems easier to prevent than to treat.
The diet should be varied and balanced, it is necessary to limit the consumption of protein products, and meat products are protein; if necessary, it is necessary to take special medications prescribed not only for gout, but also when there are other conditions accompanied by the accumulation of uric acid.
Contrary to popular belief, meat products were, are and remain the basis of the daily diet for most people. Meat contains a number of essential amino acids, minerals and trace elements. And no other product, no matter how much vegetarians would like it, can fully replace meat.
However, among the variety of products, there are also types of meat that are most useful in their composition. We are sharing a selection of the 10 healthiest types of meat, which differ in their taste and composition.
Rabbit meat
Rabbit meat is considered dietary and is endowed with unique nutritional properties. It contains a large amount of protein and surpasses even chicken in this indicator. The human body absorbs such meat almost completely and quite quickly.
Rabbit meat has delicate flesh and a delicate taste, so it is suitable for those people who have digestive problems and chronic gastrointestinal diseases. In addition, rabbit meat helps normalize fat metabolism and quickly restore strength. And another huge advantage of rabbit meat is that it is hypoallergenic. Accordingly, it can be included in the diet of even very young children.
horsemeat
Horse meat is considered the most environmentally friendly meat. Due to the fact that horses are raised in clean conditions, their meat does not contain antibiotics or other harmful components. The protein contained in horse meat is ideally balanced in terms of amino acid composition. And in terms of vitamins and microelements, horse meat generally holds the record for the content of thiamine, riboflavin, copper, iron and magnesium. Like rabbit meat, horse meat does not cause allergic reactions and is suitable for baby food.
Turkey
Compared to other types of poultry, turkey contains much less fat and calories, but its protein composition is not inferior to any other type of meat. Turkey contains a huge amount of selenium and vitamin B, niacin and phosphorus. As for phosphorus, turkey surpasses even some types of fish in terms of the content of this element. Turkey meat is well absorbed by the body and at the same time satisfies the feeling of hunger for a long time. And since turkey has a moderate cholesterol content, it is suitable for people suffering from obesity or atherosclerosis.
Quail
The meat of this bird is rarely included in the diet. You won’t find it on dinner tables and this is primarily due to its high cost. Meanwhile, quail meat is very good for health, especially for those who have problems with excess weight. 100 g of quail meat contains only 230 kcal, a large amount of protein, vitamins and minerals. Moreover, the protein contained in quail is very quickly absorbed by the body.
There is an opinion that quail meat helps to recover easier and faster after a serious illness or blood loss. It has also been proven that due to the high content of magnesium, iron, potassium and copper, quail meat can have a positive effect on the functioning of the brain, cardiovascular and immune systems.
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.
Ostrich meat
Ostrich is considered one of the leanest types of meat. It tastes slightly like beef, but has a sweeter taste. This meat is useful for people suffering from anemia and diabetes, as well as those who have problems with the cardiovascular system. Ostrich meat has a lot of protein and a unique composition of amino acids. Apparently, it is not for nothing that in Europe and Asia ostrich meat is classified as a meat product of the highest category. There is definitely something special about him.
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.
Pork
Pork's reputation as an unhealthy food has been greatly exaggerated. It turns out that the most useful part of a pork carcass is the tenderloin. When properly prepared, pork tenderloin can be compared even to chicken in its nutritional value and benefits. The only exception to the rule is pork meat that has been raised in a factory using hormones. Such meat cannot be called healthy.