A vöröshúsok szerepe a táplálkozásban

Absztrakt

The consumption of meat began in ancient ages and can be dated back to a few hundred-thousand years ago, mainly because meat has higher nutrition value and is a better energy source than the foods of vegetal origin. It is of utmost importance for human life that how much and what type of protein gets into the organisms regularly. The proteins of animal origin have an important role in the composition of body and brain tissues, organs, muscles, bones and blood, in the control of blood pressure, and the proper function of endocrine glands (hormones) and immune system. The lack of an adequate quantity and quality of proteins in the human organism leads to the decline of our immune system. The protein content of meats amounts to 20-22%. The same is true for beans, peas and lentils, but the utilization of these vegetal proteins is not higher than 60%, while that of the meat proteins reaches 85-90%. The human organism decomposes the food proteins into amino acids, out of which it synthesises its own proteins. Some of the meat proteins cannot be synthesised, these are the so-called Essential Amino Acids (EAAs), which have to be taken in from foods. So without proteins of animal origin humans cannot live in healthy condition for a prolonged time. Other whole-value proteins can be found in eggs, milk and fishes. Fat is also of crucial importance for the human organism. Fat is the higher energy containing nutrient, the basic component of the tissues and the carrier of fat-soluble vitamins. The lean meat usually has a fat content of 1-2%, and does not depend on its origin (animal species and races). The fat content of meat meals can be influenced by culinary methods, too. The fat content can be decreased by removing the surface fat, but can also be increased by frying. One of the components of animal fat – in addition to fatty acids (SFA, MUFA, PUFA etc.) – is cholesterol, which has crucial importance in the function of human and animal cells. Cholesterol can be found not only in fat, it is also a component of each animal cell. The greatest part of cholesterol is synthesised by organism, and a smaller part is taken in with food. The control mechanism of the human body ensures the normal blood cholesterol level, independently from the quantity taken from foods. The cholesterol content of different meats does not differ highly. The consumption of 150 g meat assures 25% of the recommended daily cholesterol intake. The vitamin B1 content of pork is significant, compared to other meats it is five times higher. The vitamin B12 can be found only in foods of animal origin. The iron content of pork and beef is also an important feature. The iron content of red meats is higher. As a conclusion it should be emphasized that protein-, iron-, vitamin B1- and B12- content of meats are indispensable for human nutrition. Meat has also an essential gastronomic value; from meals at festivities and ceremonies various meat dishes cannot be omitted.