Orijinalini görmek için tıklayınız : Et ve Et Ürünleri Kitabı (İngilizce)

09-09-2014, 16:07
Humans have eaten meat and meat products for thousands of years and our
teeth have evolved so that they are shaped to tear apart and to chew meat.
Countless highly valuable vitamins, minerals and trace elements are present
in a concentrated form within meat, and meat and meat products remain part
of a balanced and healthy diet today. There are also those, nevertheless,who
opt not to eat meat for a variety of reasons.
Most countries today interpret pork meat in their respective food standards
as meaning ‘muscle meat including fat and skin’, rather than lean muscle
tissue only. This fact can be confusing to the ordinary consumer as most
understand lean muscle tissue as ‘meat’ and do not know that fat and skin are
classified as ‘meat’ as well. When other types of meat are described, however,
the term meat does not include fat and skin. The amount of lean meat obtained
out of a carcass is in cattle around 35%, in pigs around 45%, in veal around
38% and in lamb around 35%. Fat is also part of balanced human diet and the
presence of fat in meat and meat products serves technological as well as
organoleptic and nutritional purposes. The relationship between fat consumption
and weight gain, however, is currently a topic of interest, as excessive
consumption of fat may be a cause of the increased levels of obesity worldwide.
The quality of meat and meat products is also a topic of frequent discussion.