How much meat in meat, or what are the meat products

What about the fact that today’s meats look like from the picture, when they do not taste, and when they are put in the fridge, they immediately release water, they make themselves slippery, inedible, where are the Polish products that were famous in the world from a good brand? from which you will learn what preservatives conceal the meats.

Old Polish, home, grandma, because the producers refer to the tradition to suggest good quality of the product. In the past, sausages were produced using natural methods in small butchers, according to specific recipes, without chemical additives. From 10 kg of raw ham, about 8 kg of aromatic, delicious sausage was obtained.

Until 2003, Polish Standards were in force, which kept the quality of the products, at least they were the reference point, what a real sirloin or sausage should look like. If more than 1.3 kg of ham was obtained from 1 kg of meat, the product was considered similar Today, according to EU law, manufacturers are responsible for the quality of the products, which are not required by any standards.The effect is that in parts of meat products are only 30-50% of meat, the rest are protein substitutes and, above all, water. creative producers with 100 kg of pork can make up to 190 kg of ham. Such products are called high-performance products and they have nothing to do with real meat.

Today’s standards only determine the permissible quantity of individual volume-increasing additives. But they are so overstated that the manufacturer can do what he wants and we do not know how much water his products contain. on the other, protect the cured meat from deterioration before it reaches the store.


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How much meat is there in meat?

The quality of sausage depends to a large extent on the content of meat and the method of production. Traditionally smoked meats made from one piece of meat (ham, ham, sirloin, bacon) should be cured in brine and herb (or dry) brine up to 48 hours depending on how big a piece of meat is, but plants that do this way are rare today.

In large modern processing plants, a curing mix is ​​made into the meat, made of water, salt, spices and the addition of substances that bind with water, increasing the volume and weight of the meat. Among the thickeners and emulsifiers are

  • proteins (soy, milk, whey)
  • modified starch (E 1414)
  • fiber from bamboo
  • guar gum
  • carrageen (E 407).

We eat too much of this protein, even without knowing it, and it is not always indifferent to health – in some it causes allergies and stomach problems. Other fillers, in small doses considered harmless, can cause allergic reactions and irritate the digestive tract mainly in children.

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In the curing mix, there are nitrates and nitrites (E 249, E 250, E 251, E 250). The sausage owes them a pink color (normally cooked or baked meat is gray-brown) and protect against botulism. For example, if you eat a lot of them, nitrosamines in the body increase the risk of cancer of the gastrointestinal tract.

In our country, the safe content of nitrates is determined based on the person who weighs 60 kg (150 mg / kg of ham in the ham, 175 mg / kg in ham) .The more intense pink-red color the sausage has, the more color fixers. – monosodium glutamate – it can cause migraines and allergies in sensitive people and is a source of sodium which should be avoided by hypertensive and cashew patients.

Traditionally smoked sausages are tasty and aromatic, but they contain harmful compounds that arise during the combustion of wood According to current EU regulations, the carcinogenic benzopyrene content should not exceed 2 μg per kg of product. Products that do not stick to the standard are to disappear from the shops. Industrially manufactured sausages are smoked smoke preparations that are sprayed or injected, or immersed in them, without carcinogenic compounds.


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Ham – baked and not only

The ham has been honoring the traditional Polish Easter feast, the ham still remains a traditional cold meat on the Polish table, though it is far from its former taste and grandeur, what should you pay attention to when buying ham? Can it be made at home? What is the nutritional value of ham? Healthy?

Ham is meat from meat – mostly pork. Even before the war, it was difficult to imagine holy without a huge bone-in ham, decorated with Easter motifs cut out on the skin.In the production of festive delicacies, small processing plants were aimed at that time.

Ham – how was your ham prepared?

Also the housewives in the houses were outdoing themselves in ingenuity, preparing this table decoration according to numerous recipes. Traditional Polish ham was made of pork, less often a veal or wild boar, and was smoked and smoked whole – with bone, skin and fat.

To be cooked or baked, to keep juiciness, tenderness and aroma, it was inserted into the bread oven with a tightly covered dough made of flour and water, and when it was soft, it had to be cleaned from the dough, sprinkled with cinnamon sugar and a few moments, so that the sugar will be brown.

At the end of the 19th century, in a large processing plant, the ham was ennobled , rejecting the skin and excess fat, and in the twentieth years – removing the bone.

Traditional curing, consisting of soaking the meat in brine-herb brine (even a few weeks) or dry salting, was slowly replaced by injecting brine into the femoral artery after proper cutting of the ham from the half-carcass.

But most of the hams were still made natural by the use of strictly defined recipes, so they were so aromatic and delicious.

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Ham – what is the composition of the ham?

Modern technologies have been introduced to the production of cold meats, and the effect is that some producers with 100 kg of pork can make 200 kg of sausage!

No wonder that this ham is completely tasteless, but saturated with volume additives, chemical compounds and preservatives, which are supposed to speed up production and protect cured meat from deterioration.

The traditional way of pickling hams can only be found in small local factories, and it is widely replaced by direct injection into meat of a cured mix of water, salt, spices and substances that increase the volume of ham, e.g. phosphates or soy protein.

They bind water in meat, which increases the juiciness, but also the weight of this product. The curing mix contains sodium nitrate, thanks to which the ham is pink and no sausage is produced in it.

Once hams were smoked in the smoke coming from the burning of oak, beech and juniper wood, which influenced the taste and color of the sausage, today most of it is smoked with smoke products – it is sprayed or injected into meats or dips hams in them.

Such smoking is cheaper and healthier (during smoking in the smoke, carcinogenic compounds are released), but deprive the ham of its unique character.

Ham – is it healthy?

In a well-composed menu, fish, meat and eggs should occupy a total of 5-10 percent of the daily food ration, which means more or less that 1-2 sandwiches with cold meat for the day will suffice.

Pork is a good source of protein and well-absorbed iron, it is also caloric and hard to digest: 100 g of rural pork ham is 255 kcal, boiled pork – 235 kcal.

There is a lot of saturated fatty acids in pork ham that promote the increase in cholesterol in the blood and are consequently responsible for atherosclerosis, ischemic heart disease and heart attack.

The ham contains a lot of salt (in 100 g of country ham is 1026 mg of sodium, and in cooked – 857 mg), which disturbs the electrolyte balance in the body.

Most of the sold hams are stuffed with polyphosphates, which cause the body to balance the calcium-phosphor balance, which leads to a decrease in the level of calcium in the blood. Therefore, children, adolescents and women in the menopausal period and people with osteoporosis should significantly reduce them in the diet.

The soy protein contained in the hams, also known as soy isolate or vegetable protein or milk protein, as well as taste and smell enhancers can trigger an allergic reaction, headaches and diarrhea.

Used in curing mixtures of potassium and potassium nitrites consumed in large quantities, they are carcinogenic and dangerous to children. The permitted amount of nitrates in the ham is 150 mg / kg.The problem is that the health-safe content of these compounds is determined taking into account a person weighing 60 kg.therefore, cured meats should be given to children very carefully.

Does it mean that we have to give up Easter ham? Nothing like it! You just have to learn to eat wisely. Always, not only for Christmas, you should buy less ham, but the best quality, or cook yourself at home, using a little salt to cure, but for a lot of herbs, and then roast or cook.

After the culinary culinary madness, each of us will need a week of a meat-free diet so that the body returns to balance.