News

Meat is the most important type of food in human diet, mainly derived from the muscles, organs, and products of various animals. Common meats include animal meat and poultry meat. Animal meat includes pork, beef, sheep, rabbit meat, etc., while poultry meat includes chicken, duck, goose meat, etc. Meat is rich in protein, fat, B vitamins, and minerals, and is an important source of nutrition for the human body. ‌1

nutrients

The main components of meat include water, protein, and fat. The moisture content of fresh meat is usually between 60% and 70%, and the protein content varies depending on the type. The protein content of lean meat is about 10% to 20%, while the fat content is between 10% and 30%. For example, the protein content of lean pork is about 13%, while the fat content of fatty pork can be as high as 35%.

Cooking methods

There are various cooking methods for meat, including braised, stewed, stir fried, grilled, etc. Different cooking methods may affect the nutritional content and taste of meat. For example, stewing can make the meat soft, while stir frying can maintain its tenderness and smoothness.

historical background

The history of human consumption of meat can be traced back to approximately 2.6 million years ago, when archaeologists discovered evidence of human ancestors consuming animals in the Gona region of Ethiopia. With the development of society, the consumption of meat has significantly increased in many societies, becoming an indispensable part of people's daily diet.

Different types of meat and their characteristics

Pork: With a protein content of about 10% to 17% and a high fat content, it is suitable for making various Chinese dishes.

Beef: With a protein content of about 20% and a low fat content, it is suitable for making steaks, stewed beef, etc.

Lamb: With a protein content of about 17.3% and a high fat content, it is suitable for making lamb skewers, stewed lamb, and more.

Chicken: It has a protein content of about 23.3% and a low fat content, making it suitable for making fried chicken, roasted chicken, etc.

Duck meat: With a protein content of about 16.5% and a high fat content, it is suitable for making roasted duck, stewed duck, etc.

Goose meat: With a protein content of about 10.8% and a high fat content, it is suitable for making goose meat pots, roasted geese, etc.

Cooking techniques and nutritional value

During the cooking process, some nutrients in meat will be dispersed into the soup, and the cooked meat broth is also rich in nutrients. Different cooking methods may maintain or disrupt the integrity of amino acids, and modern storage methods such as canned, frozen, and frozen meat do not destroy the amino acid composition of food like traditional pickling and sun drying methods.