Monte do Pasto in the Press
Do you really know what you are eating?
Basically, the human being feeds on the muscular portion of the cattle that only turns into meat after the animal slaughter.
After slaughtering, due to blood bankruptcy and absence of nerve control, the muscle starts to use the anaerobic pathway to obtain energy, through a disorganized contractile process called Rigor mortis, where there is the transformation of glycogen into glucose, lactate generation and muscle PH. As soon as these reactions stabilize, we have the muscle transformed into flesh.
There are 3 basic types of muscles, the skeletal striations – from which the flesh cuts out – the cardiac striations and the involuntary visceral ones. Skeletal muscles consist of a series of proteins, the main ones being actin and myosin, which are superimposed and allow sliding at the time of muscle contraction.
Collagen has the function of structuring the muscle and is responsible for the hardness of the meat cut, being present in different amounts in the different cuts. An interesting fact is that the amount of collagen is higher in young animals, but when subjected to heat, this collagen is transformed into gelatine and there is a more tender flesh. The opposite occurs in older animals, which have a lower amount of collagen in their muscles, and when subjected to heat does not turn into gelatine, giving the meat a harder texture.
Meat can be considered a noble food for human consumption because it is linked to energy production, production of new organic tissues and regulation of physiological processes. The great nutritional merit of the meat is the quantity and quality of amino acids, the essential fatty acids, the B complex vitamins that are present and the significant iron content.
The proteins present in meat have all the amino acids essential to human life and their digestibility ranges from 95.0% to 100.0%.
The fat of the meat, besides being important for the energy supply, is important for the essential fatty acids, cholesterol and fat soluble vitamins. It is worth noting that these fatty acids are fundamental to the functioning of our body. Eating fats is not harmful to health, the bad health is in excess consumption of fatty acids that are not essential to our body.
It has all the fat-soluble vitamins (A, D, E, and K), water-soluble B complex and a little Vitamin C. The main importance of vitamins lies in their participation in the enzymes of our body.
The beef has all the essential minerals to the human, being distinguished the presence of iron, phosphorus, potassium, sodium, magnesium and zinc.
Often considered a villain for our health, beef can be an alternative to healthy eating. Thin cuts, for example, get lower amounts of cholesterol and lipids than cuts of chicken and pork.