Beef meat: definition and nutrient content

Meat is a nutritious, protein-rich food which is highly perishable and has a short shelf-life unless preservation methods are used.

The Merriam Webster dictionary simply defines meat as “animal tissue especially as food”. The code of federal regulations goes a step further and specifically includes the tongue, diaphragm, heart, and esophagus as meat products, but lists lips, snouts, and ears as muscle typically not included as meat. Meat includes all red meats from animal sources, although the only ones commonly available are beef, veal, pork, and lamb (or mutton in some countries).

For the American Meat Science Association (AMSA), meat is skeletal muscle and its associated tissues derived from mammalian, avian, reptilian, amphibian, and aquatic species commonly harvested for human consumption.

Beef meat is a major source of high-quality dietary proteins for human metabolic processes due to its constituent amino acids. In addition, the peptides derivate during the digestion process in human were found to possess known biological functions as well as potential health-promoting functions.

This meat is also rich in microminerals such as iron, selenium, zinc, copper and manganese. All of them are essential, because of their role in key metabolism pathways and in the antioxidative enzymatic system. Beef fat, with its comparatively high content of saturated, long-chain fatty acids is quite different from pork, lamb, or various types of poultry and fish.

Proteins of beef consist of essential amino acids such as leucine, isoleucine, lysine, methionine, cystine, phenylalanine, threonine, tryptophan, valine, arginine and histidine; of these the last two are considered essential for infants.

One of the most effective practices for improving the safety and quality of meat is proper storage temperature. Beef may be held at a temperature of 16°C (61°F) for between 16 and 20 hours after slaughter before being aged at 2°C (36°F) to promote tenderness.
Beef meat: definition and nutrient content

What is cholesterol?

Cholesterol is oily in nature but is not the same as fat. It is an essential molecule to our well being as it helps for making cell membranes, steroid hormones, nerve sheaths, manufacture bile acids, and much more. The liver makes most of the cholesterol and the rest comes from the diet.

Cholesterol is a member of a class of naturally occurring compounds called sterols. It is an essential part of the fatty sheath that insulates nerves and the outer membrane of all animal cells, and is a component of chemicals that include steroids and sex hormones such as androgens and estrogens.

Cholesterol can react with oxygen to become oxidized in the body. Oxidized cholesterol can injure endothelial cells and trigger or contribute to the process of atherosclerosis, Cholesterol in tallow use in some fast-food cooking, powered eggs, and french fries is oxidized. Oxidized cholesterol is also found in package mixes, powdered custards, and powdered whole milk.

Antioxidants are believed to protect cholesterol from becoming oxidized. Antioxidants act as electron donors and deactivate free radicals, preventing free radicals from injuring.
What is cholesterol?

Soft drinks definition

Soft drinks are unique in being a class of beverage that is mainly serves as a thirst quench. The most popular flavors are colas, lemon-lime, or age, ginger ale and herbal types such as root beer and birch beer. Soft drinks are classified as soda water and must contain more carbon dioxide that can be absorbed at normal temperature.

Soft drink companies, such as the Coca-cola Company, PepsiCo, and Dr Pepper/Seven Up, Inc. engaged in massive advertising though billboards and print sources, such as newspaper and magazines, during the early twentieth century.

Most of the drinks are prepared from extract or infusion of various roots, berries, barks or herbs with a suitable solvent or diluents or they may be made from juice and pulp of various fruits.

Today, soft drink manufacturers spend billions of dollars annually on promotion and advertising. Advertisements have associate soft drinks with new tastes and new status, drinking the beverage makes the consumer fell young, sexy, strong, smart, cool, athletic and fun-loving.

Due to the competitive nature of the beverage industries, and in order to keep production costs at the lowest possible level, beverage manufacturers have tended toward installation of high-speed packaging lines and automatic systems.
Soft drinks definition