Red Meat Research Paper

It used to be very common just to eat any meat we pick up from our local grocery store such as Walmart or Target, but with this upcoming millennial generation’s new lifestyle expectations, people are starting to care more about what they consume and how they treat their body. It is important to understand where the food that is being put in your body is coming from and whether or not it is really what you think. Most people understand that eating meat is healthy and good for you always, but the manner in which the animals the meat is being produced from are raised affects the way it tastes and how it either damages or helps the body. I personally believe that people should eat humane meat because it is much safer for the human body due to it

Diets with red and processed meats can see an increase in risk of type 2 diabetes.

The color red can be attributed to blood, which in turn can be attributed to

2.) Go low and slow if you prefer well-done. For those who shy away from pink in the center of their cuts of meat, low and slow is a great option for getting the benefits of a grass-fed cut of meat, but still cooking it all the way through. Lowering the cooking temperature while

Most health-conscious consumers are drawn to pasture-fed beef. Cattle that have a pasture diet tend to have meat with more polyunsaturated fatty acids. Polyunsaturated fatty acids have been proven to slow down development of certain human diseases such as cancer, cardiovascular diseases, and obesity (Riediger et al., 2009). To some people, this makes pasture-fed beef a healthier alternative to grain-fed beef due to the presence of increased polyunsaturated fatty acids (Gatellier et al., 2004). Cattle that are pasture-fed also have increased amounts of natural antioxidants in their meat such as vitamins A, C and E. Omega-6 fatty acid values were not different between a pasture-fed and grain-fed group tested in an experiment written about in an article by Rosarin Tansawat, Curtis A.J. Maughan, Robert E. Ward, Silvana Martini, and Daren P. Cornforth; however, omega-3 fatty acid values were significantly higher in the pasture-fed beef samples. When it comes to carcass grade factors, grain-fed animals had a carcass grade range of USDA grade low choice to prime and pasture-fed animals had a select grade. The two types of diets did not have an effect on the hanging weight, ribeye area, or back fat thickness. Some of the significant differences between the two were pH levels and fat content percent. The pasture-fed meat had a slightly higher pH level than the

Some individuals may have chosen to be Vegetarian for health purposes, or out of respect for animals. The health benefits of not eating meat may reduce the risk of a Heart Attack, Cancer, and Type 2 Diabetes. Meat contains saturated fat. Consuming excessive amounts of meat may cause clogged arteries. Clogged arteries force your heart to beat faster, in order to pump blood through the arteries, resulting in high blood pressure. Compounds broken down in meat produce fatty build up causing clogged arteries, and in some cases resulting in a heart attack. Preservatives, such as nitrate, are used to prevent bacteria in processed meat, and are known to cause cancer. Red meat is high in iron and may diminish insulin’s effectiveness of converting sugar into energy causing diabetes.

Regarding the quality factors of fresh meat, colour is the most important one that influences the decisions of consumers to buy the meat (Mancini & Hunt, 2005). Consumers, in general, cannot evaluate the odour and also feel the texture of meat without opening the packages. Thus, a bright cherry-red colour represents an indicator of wholesomeness in fresh meat (Suman & Joseph, 2013). Discolored meat is seen as bacterially deteriorated but is also a chemical process. It has been estimated that discoloration impacts on the price and this leads as a result in more than one billion dollars in revenue loss for the United States meat industry every year (Smith et al,

Red meat is full of all sorts of nutrients that are beneficial for the growth and health of the human body. The definition of this meat at least in Australian terms is the meat that comes from cattle, goat and sheep. It does not include meat from such animals as pigs, kangaroo, chickens, turkey and buffalo. When you purchase red meat, you will notice that it contains lean or muscle tissue along with fat tissue, which can be both throughout the lean tissue as marbling or around the outside of the particular cut of meat. A butcher typically trims off this excess fat to ensure the cut is as lean as possible.

Rhabdomyolysis means destruction or disintegration of striated muscle. This syndrome is characterized by muscle breakdown and necrosis resulting in the leakage of the intracellular muscle constituents into the circulation and extracellular fluid [1]. One of the key compounds released is myoglobin, an 18,800-Dalton oxygen carrier.

In recent years, red meat has been controversial because it has been linked to heart disease and cancer. The truth is today’s red meat wasn’t what it has used to be. Those we ate nowadays is vastly different than before. The meat products may have been processed before sale. Regardless of the fact that humans consumed red meat through different methods, many experts still believe that it is more harmful to human body than health aspects. Eating red meat raises the risk of early death. As red meat is high in protein and fats, it can contribute to different kinds of diseases and cancer to our human body. Some people claim that red meat is healthy. However, there are some good reasons that this is not true.

With increasing obesity rates across the globe, the demand for health-conscious foods is higher than ever. Horse meat is a great substitute for popular meats that are socially accepted today. Horse meat is characterized as a red meat like beef, pork, sheep, and goat. While horse meat is like beef in appearance, it has more protein and vitamins, and a less fat percentage. Horse meat is also calorically lower than beef, veal, pork, lamb, and sheep, making it ideal for the rising concern in the United States about a healthy food supply (Stanciu, 2015). If eventually socially acceptable, horse meat could be the next big fad on the markets.

Red blood cells main function is to transport oxygen. They do not have a nucleus; therefore it allows more storage for hemoglobin in red blood cells. Hemoglobin binds and transports oxygen and carbon dioxide. The most important thing that blood doping does is increasing the amount of red blood cells in your body. “Blood doping is an illicit method of improving athletic performance by artificially boosting the blood’s ability to bring more oxygen to muscles,” (Blood doping: Types, Risks, and Tests). It improves their performance and stamina, which is completely unfair. By increasing the amount of red blood cells, you are also increasing the amount of hemoglobin. “Hemoglobin is an oxygen carrying protein in the blood. So increasing hemoglobin

The healthiest cut of beef is the top sirloin, at only 156 calories and 5 grams of fat. The beef tenderloin and flank steak are not far behind and would also make good substitutions. If you use ground beef, choose the extra lean beef (90% fat

Meat is an important part of our diet not only because it provides essential nutrients to our body, but also helps our body be effective. Many people think the only reason we eat meat is to satisfy hunger and to receive protein, but it is for so much more than that. Meat is more than just a complete protein unlike soy products, for example, which need to be combined with supplemental proteins to be considered "complete." It's loaded with other healthy goodies, including high levels of iron and B vitamins, such as niacin and riboflavin which enables the growth of healthy skin and nerves as well as help digestion and maintain good vision. Meat also contains selenium, which works as an antioxidant with vitamin E to protect the human body from heart disease and other health problems. Phosphorus, which helps regulate metabolism, is also

Myoglobin is different to haemoglobin, where haemoglobin transports oxygen within the red blood cells, myoglobin transports oxygen but is produced when exercising during anaerobic respiration or a lack of oxygen getting to your muscles which can cause amino acids to build up when there a lack of oxygen in your muscles this myoglobin will, allow the muscles to keep active at a high level for a long period of the time.