Beef meat for health

Eat moderate amounts of these foods and choose lower fat alternatives. Health experts advise eating no more than 6 to 9 ounces of protein a day. This includes not only meat but also fish, poultry and eggs.

Meat such as beef and lamb are wonderful sources of vitamins, minerals and protein. Meat is a good source of iron and zinc.

Meat also delivers a variety of satisfying taste and textures. When it’s prepared the right way and eaten in moderation, meat is mouthwatering and nutritious. In fact, meat comes in such a nutrient-dense form that even very small potions deliver essential vitamins and minerals.

Beef and lamb have cholesterol similar to chicken, fish and turkey: 70-80 mg cholesterol per 5 oz. serving. Given that the American Heart Association recommends less than 300 mg cholesterol per day, small portion of red meat can certainly for those requirements.

Experts say that eating meat too much ca lead to a host of health woes, including heart disease and colon cancer. On of the keys to good health is eating less meat and using leaner cuts.

Another strategy for healthier eating is increasing the proportion of grain and vegetable to meat.

When buying graded beef meat, choose the ‘select’ grade over that labeled ‘choice’ or especially, ‘prime’. Select meat contains less intramuscular fat (known as marbling).
Beef meat for health

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Bacterial contamination of beef meat

The primary contamination of the meat surface of healthy animals is decisively influenced by the abattoir environment and the condition of the animal.

Varying levels of both Gram-positive and Gram-negative bacteria constitute the initial microbial population.

Bacterial presence is limited almost exclusively to the exterior surface of carcasses unless the surface has been penetrated by utensils allowing transport of bacteria to interior muscle tissues.

The hides of cattle are loaded with bacteria. The intestinal tract of cattle is also loaded with bacteria. Bacteria from intestinal tract may come in contact with the carcass surface if the intestinal tract is rupture during evisceration.

Also, feces during slaughter and rumen contents spilled through the esophagus may additional sources of contamination.

The important spoilage bacteria of fresh meat include Pseudomonas, Acinetobacter/Moraxella, Aeromonas, Alteromonas putrefaciens, Lactobacillus and Brochothrix thermosphacta.

The major end products of metabolism of common meat spoilage organisms are sulfides, amines, acetic acid, lactic acid, isovaleric acid, isobutyric acid, esters and nitriles.
Bacterial contamination of beef meat

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