Eat raw meat
Eating raw meat is an eating behavior that, at times, can be unhygienic or even risky.
It is therefore possible to divide raw meat into two distinct strands: raw meat preserved and raw meats fresh. Preserved raw meat comes mainly from bovine (young and adult), pork and horses for slaughter (the salami and dried sausages of some birds such as duck or goose are not well known). Fresh raw meat, on the other hand, is obtained mainly from: young cattle (or at least young beef), horse for slaughter and duck.
It should be remembered that in order to appreciate good raw meat it is essential that it is soft and moderately lean; in order to obtain a similar result, the raw material must be made up of:
- Young animals
- Sedentary animals
- Skeletal muscles little involved in the walking of the animal.
Choosing the meat to eat raw
The reader will ask: "...why the muscle of origin of the raw meat must belong to a young, sedentary animal and constitute a district little involved in the fundamental movements of the beast?'
In reality the answer is simple; the skeletal muscles are made up of tissues that respond in a proportional manner to the physical and hormonal stimuli induced by the animal's lifestyle. In the slaughter beast or game, they react exactly like those of the SPORTSMAN; giving a trivial example: the athlete is characterized by a developed musculoskeletal system and equipped with a toned, lean muscle tissue as well as covered with very thick connective tissue capsules. Conversely, a sedentary man should have a higher fat mass and a slightly toned musculature having more subtle and delicate connective structures. By the same principle, the meat of a sedentary animal is always more tender than that belonging to a more active animal (just think of the morphological difference between the species; for example between a hare or a pheasant or a wild boar, which live in the wild, and a rabbit or a chicken or a barnyard pig); the same goes for the old age of the animal and the anatomical district of origin. A very young specimen has still underdeveloped muscles because it moves less than an adult; at the same time, a less stressed muscle like the "fillet" (internal muscle of the posterior quarter) will always be more tender than another more recruited like the "loin" (deputy to the extension of the rachis).
Risks of Eating Raw Meat
More than from a nutritional point of view, eating raw meat differs from a diet based on cooked foods especially for the HYGIENE of the food.
It is likely that readers have already heard someone ADVISING a pregnant woman to eat sausages and salted or raw meats; the reason is very simple: some animals, especially pigs and birds (chicken, hen, pigeon, etc.), are POTENTIAL carriers of pathogens such as parasites, bacteria and viruses.
It would be advisable to make an accurate classification of all the possibilities of contagion by differentiating bacterial contamination (generally induced by an "infection but more often by bad slaughter or cross-contamination), from viral (less widespread but no less dangerous; the virus acts specifically on cells, therefore many viruses harmful to one species could be harmless to others ... but this is not a fixed rule) and finally from that attributable to parasites (present directly in muscle tissue such as the toxoplasma, the tapeworm, the trichinella, the ascarid or the pinworms; but also occurred in the butchered meat at a later time as for the "amoeba and the giardia). A separate discussion concerns the contagion from prions; in short, prions are polypeptides (chains of amino acids) which, for one reason or another, at a given moment and apparently for no reason, CHANGE in structure, altering the function of the tissue they constitute; the most known and feared prions are those that give rise to "Bovine Spongiform Encephalopathy" (BSE), also known as "mad cow disease"; these are constituents of the nervous tissue and their structural modification determines "spongy" lesions (holes and trabeculae) in the brain of the animal and, with very high probability, also in that of man. Except in the latter, in the other cases mentioned above (except for meat widely contaminated by "gram-" bacteria), cooking kills the pathogen, averting most of the risks of eating raw meat.
NB. Interested readers will be able to deepen the topic by consulting more specific and detailed veterinary or food hygiene texts; in addition, there are other similar problems related to the consumption of raw fish. and benefits of raw fish ".
Benefits of eating raw meat
To be honest, the benefits of eating raw meat aren't many. These are mainly limited to:
- Preservation of greater hydration of the dish; in this way (as for all other fresh foods) the amount of water ingested is increased, favoring the maintenance of the state of hydration (however, these are not very significant percentages)
- Preservation of electrolytes contained in muscle fibers; with cooking the mineral salts of the tissues tend to flow out with the cooking water, while eating raw meat it is possible to improve the intake of iron (Fe), potassium (K), sodium (Na), magnesium (Mg - little ), chlorine (Cl) and calcium (Ca - little).
- Preservation of the molecular integrity of numerous vitamins. Some of these, being thermolabile, tend to inactivate with cooking; we are talking about: Thiamine (vit. B1), Riboflavin (vit. B2), Pantothenic acid (vit. B5) and Retinol (or vit. A - little).
Even the digestibility of food, if compared to that of medium-cooked meat (but with the due differences between the preparations), is sufficiently compromised. The heat facilitates protein denaturation at least as much as chewing (accentuated by grinding) and acid reaction of the hydrochloric acid and pepsin secreted in the stomach; ultimately, properly cooked meat is more digestible than raw meat.
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