Meat is a good source of protein, vitamins and minerals in your diet. However, if you currently eat more than 90g (cooked weight) of red and processed meat a day, the Department of Health advises that you cut down to 70g, which is the average daily consumption in the UK. Finally and most importantly, meat makes the food much tastier and satisfying.
There are also a large variety of ...
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It occurs after the meat has been in contact with open air for a while. It may or may not affect the flavor of the meat but you can be sure that it's not going to be as fresh as meat that's not brown and carries with it a higher risk of carrying microbes. When freshly slaughtered meat is cut into steaks, the muscle tissue comes into contact with oxygen in the air. The myoglobin in the meat ...
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I understand your confusion, especially with the conflicting, sometimes misleading information out there. Whether meat is good or bad depends on with whom you are talking. Paleo enthusiasts say meat is essential to longevity. Vegans will tell you to avoid it at all costs. The World Health Organization (WHO) recently stated processed meat and bacon are carcinogenic and red meat is most likely, ...
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If it's not over-salted by much ... serve it with a sauce that hasn't been salted, serve it on top of a bland starch (rice, pasta, baked potato) or mix it in as the flavoring to something else that's unsalted. (eg, a casserole, soup, stew, etc.) If it's uncooked larger chunks, you can rinse it off (in cold water), pat dry, and then cook it. If it's uncooked ground meat ... the salt will cause ...
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I have some beef shanks I bought four days ago that I want to make. I'm not sure if it's my imagination, or if there's the slightest green tinge to them now. The smell is very faint but a tiny bit sour. Again, this might be my imagination. I'd love to eat them but I don't want to get sick. Also, I know that I tend to be a bit paranoid about meat freshness.
A few weeks ago, I bought a ...
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I don't blame you if cooking meat makes you nervous. Whether it's inexpensive ground beef or a dry-aged steak that you're now truly invested in, you want to make sure you've picked out something fresh. But what happens if the meat sat around in the fridge for a couple days, or was frozen and doesn't look quite as vibrantly red anymore? Is it still safe to eat or should you throw it ...
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This is thanks to a protein called myoglobin, which also is what makes the raw red meat look red, not blood, as many people think. Myoglobin is a protein that stores oxygen in muscle cells, very similar to its cousin, hemoglobin, which stores oxygen in red blood cells. This oxygen store is necessary for muscles which need immediate oxygen for energy during continual usage. So how does the ...
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There's no clear-cut guideline for how much red meat is safe to eat when you have diabetes or pre-diabetes, says researcher Lu Qi, MD, PhD, assistant professor in the department of nutrition at the Harvard School of Public Health in Boston. Dr. Qi’s research focuses on the interaction between the environment, which includes food choices, and diabetes risk. “My suggestion is to ...
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In order to test whether or not weight gain is due to the excess calories in meat, hundreds of thousands of men and women spanning 10 countries were followed over a 5 year period in the EPIC-PANACEA study. This study was one of the largest studies on human nutrition ever performed. The study controlled calorie intake, so that they could determine whether or not consuming meat was associated ...
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The taste, cooking aromas and mouth-feel of fats are crucial to the lure of carnivorousness. In addition, the fats are what help us tell, say, lamb from beef. There are two main kinds of fat in meat, explains Richardson. Triglycerides make up, he says, "the white stuff you can see – the strip around your beef steak or the little white flakes within it," and they are higher in saturated ...
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