Eating raw meat. Can you eat raw meat? What meat is eaten raw
Many restaurants offer visitors raw foods, for example sushi or steak tartare. Raw poultry dishes are not very common, but even if there is a similar position on the menu, it is better to choose something else.
New food trend in Japan and America
According to Food & Wine Magazine, several U.S. restaurants have begun serving a dish of raw chicken called chicken sashimi or chicken tartare. It is worth noting that this unusual dish did not cause a stir in restaurants in America, which cannot be said about Japan, where gourmets were carried away by a new unusual taste.
Given this trend, we should expect the dish to appear in the restaurants of our country. This makes us wonder if it's safe to eat raw chicken even if it's served in a restaurant. Unfortunately, the answer will be no.
Risk of infection with dangerous bacteria
Eating chicken sashimi is associated with a rather high risk of infection caused by types of bacteria such as Campylobacter and Salmonella. They are known to cause food poisoning. “There is a very strong possibility that chicken meat one or both pathogens are present,” said Ben Chapman, a food safety specialist and associate professor at the University of North Carolina.
Campylobacter is probably the most common cause of diarrheal infections in the US, according to the US Centers for Disease Control and Prevention. This bacterium causes diarrhea, abdominal pain and cramps, and often also nausea and vomiting. Approximately 1.3 million cases are recorded in the United States every year, and on average, about 100 people die from this infection each year.
Don't forget about salmonella. Infection with this bacterium causes symptoms such as fever, diarrhea, and abdominal cramps. Every year, 1.2 million people are infected with salmonella, and about 450 people die from the infection.
Is it possible to get rid of bacteria in raw chicken meat?
According to Food & Wine Magazine, sashimi chicken is sometimes cooked by boiling or roasting for no more than 10 seconds.
In Japan, where the dish is becoming increasingly popular, the Ministry of Health, Labor and Welfare recommended in June 2016 that restaurants "reconsider raw and undercooked chicken dishes", according to Japanese newspaper Asahi Shimbun. Restaurants must cook chicken at a temperature of at least 75 degrees Celsius, according to the ministry's recommendations. According to The Asahi Shimbun, the order came after more than 800 people reported being poisoned by eating chicken sashimi.
National cuisines different countries sometimes they offer quite exotic dishes, like raw meat. There is also a certain category of lovers of such gastronomic delights, gourmets assure that raw meat has delicate fragrance and a taste much more pleasant than that of meat that has passed heat treatment.
Benefits of raw meat
Not only gastronomic moments play their role, experts name a number of objective indicators that emphasize the benefits of raw meat in human nutrition. Meat is one of the most valuable food products, is a source of fat-soluble vitamins, phosphorus and protein.
Heat treatment leads to the fact that valuable vitamins decompose, the amount of microelements also significantly decreases due to cell destruction.
When meat is steamed, boiled, baked or fried, the level of digestibility of proteins decreases, especially those that contain essential amino acids. During hot processing, the collagen fibers of meat soften, but valuable proteins lose moisture, in this form they are less accessible to the body.
Negative aspects of eating raw meat
There is another side of the coin that fans should be aware of. exotic dish. When eating raw meat, the risk of catching any infection increases significantly. The most common cases are infection with bull tapeworms.
Their larvae can stay in the meat for an arbitrarily long time, and they are distributed unevenly, so veterinary control may not detect them. Raw meat or not completely passed hot processing becomes a source of human infection, leads to unpleasant consequences.
The second disease that fans of the raw meat product may encounter is trichinella infection. Also called roundworms, they cause the development of trichinosis, which causes sharp, severe pain in the muscles.
What types of meat are suitable for eating raw?
You can find recipes from the following types meat:
Beef;
Venison;
Lamb;
Most famous recipes- carpaccio and tartare, but it is important to remember that meat for carpaccio is taken raw, but it is processed, a marinade consisting of oil is used, lemon juice and vinegar. Tartar is not meat, but minced meat mixed with big amount spices and an egg yolk hidden in the middle.
IN pure form Raw beef, the so-called white meat (chicken, turkey, rabbit), is a priori tasteless raw. Goat and sheep meat is considered too tough, lamb is allowed.
Pork is banned because there is a threat of infection with worms, and it is an order of magnitude higher than when consumed raw beef. Pork meat is much more at risk of infection with trichinella and tapeworms. The same reasons become the main ones in refusing to eat game in the raw form.
Raw venison is one of the most famous dishes among the peoples of the North, therefore, going on an exotic vacation to the northern shores, it is quite possible to afford to taste such a tasty and healthy product. It is most often served frozen and planed, the so-called stroganina.
Selection rules
If the soul asks for stroganina, or the spouse decided to please her relatives with exquisite carpaccio, then there is only one thing left - to choose the right meat. Spontaneous markets are banned, you can’t buy in such places meat products, regardless of whether they will be heat treated or not.
Organized markets are not the best place buying meat to eat raw. Veterinary control is present, but, as mentioned above, infestation with a bull tapeworm can be missed.
In addition, there are no refrigerators in the markets, so the number of bacteria can increase significantly after a couple of hours of being outdoors.
Experts advise choosing large hypermarkets for buying fresh meat, which have aisles where they sell fresh meat, and unpacked in a film or cellophane. This point is important because such packaging promotes the accumulation of blood and creates an ideal environment for the development of infections.
You can not buy meat that has a "tan", that is, a bronze tint, weathered, with spots of blue color or with an unpleasant odor.
Raw meat in many respects is more useful product For human body than heat treated. But there is a risk of infection with various infections, trichinosis, bovine tapeworm, and the development of other diseases.
WITH special attention you need to approach the choice of meat, bypass spontaneous and organized markets, buy the product only in hypermarkets, monitoring its freshness and quality.
Marianna Trifonova,
nutritionist at the Center for Aesthetic and Restorative Medicine "Emerald"
nutritionist at the European Medical Center
endocrinologist, Ph.D.
There is raw meat in a dream - to some kind of trouble, dream books say. Absorbing it thoughtlessly in reality - to such troubles that you never dreamed of. So that you understand: meat is boiled (fried, steamed) not at all so that it is better digested. And in order to destroy pathogenic bacteria that have penetrated into it, worm larvae and various infections.
WHAT NOT TO EAT
You definitely shouldn't put raw pork in your mouth, because pigs are omnivores. During life, the animal ate something wrong, and now you have pork tapeworm or trichinella in your plate. The concentration of tapeworm larvae in pork is uneven, so even from veterinary control they can escape.
The ram seems to be clean and nibbles on grass, but its meat is too tough and simply tasteless when raw.
WHAT IS POSSIBLE
We have a rather meager choice - you can only eat raw beef, because cows eat plant food and less likely to carry any infection. Fresh meat from a freshly slaughtered bull is good, but harsh. Chilled, aged beef from the store is also good and even softer (take the tenderloin, it is the most tender). The best option- meat that has undergone shock freezing(at temperatures down to -40°C). Harmful bacteria will definitely be destroyed, and the structure of the meat will not suffer, as is the case with normal freezing. Just remember to defrost it before eating.
WHAT IS THE USE
Beef is rich in iron, phosphorus and B vitamins, which activate the fat burning process in the body. It also contains zinc, which is necessary for the normal functioning of the brain. It is especially important to replenish zinc reserves for spenders who lower it onto the fair sex - during ejaculation, we lose about a third daily allowance this micronutrient. When frying (and especially when cooking) useful material washed out, split, etc. For example, vitamins C and B2 in beef after heat treatment remains 40% less.
HOW DOES THE BODY REACT
IN healthy body raw meat is digested without problems. Moreover: some of their own enzymes remain in raw meat, which, upon contact with gastric juice, are also included in the digestion process.
As a result, some carpaccio is absorbed in the digestive tract in a couple of hours, while a fried chop can hang out there for 5-7 hours.
WHERE TO BUY
If you want to eat meat raw, don't buy it from the market. It, of course, passes veterinary control there, and the friendly golden-toothed butcher will swear to you with health in the freshness of the carcass. But even for a couple of hours on the counter, a piece of beef can become an excellent repository of bacteria. Go to a large supermarket where you can choose a piece that has not yet been wrapped in anything and where you can always ask the staff to show a certificate, invoice, diploma or other document confirming the origin of the meat and the date it was delivered to the store. The main thing is not to buy meat wrapped in a film. With such packaging, blood accumulates in it - an ideal environment for the development of pathogens.
WHAT TO LOOK FOR
1. Beef should have a calm red color (no additional grayish-greenish-bluish hues). A bright scarlet color may indicate repeated freezing and thawing of a piece or processing it with special solutions.
2. The piece should be elastic - if you poke it with your finger, the hole should immediately smooth out. There shouldn't be any slime. If you get into something slimy, then the bacteria are already there, and this nasty substance is the result of their activity.
3. Avoid meat with a thin pale pink or pale red crust from drying out and with a so-called "tan" (bronze tint).
4. Keep in mind that the meat should smell, not stink. And don't even whine.
Meat is boiled (fried, steamed) not at all so that it is better digested. And in order to destroy pathogenic bacteria that have penetrated into it, worm larvae and various infections.
What can't be eaten
You definitely shouldn't put raw pork in your mouth, because pigs are omnivores. The animal ate something wrong during its lifetime, and now you have pork tapeworm or trichinella in your plate. The concentration of tapeworm larvae in pork is uneven, so even from veterinary control they can escape.
The ram seems to be clean and nibbles on grass, but its meat is too tough and simply tasteless when raw.
What can you eat
We have a rather meager choice - you can only eat raw beef, since cows eat plant foods and are less likely to carry any infection. The fresh meat of a freshly slaughtered bull is good, but harsh. Chilled, store-bought beef is also good and even softer (take the tenderloin, it's the most tender). The best option is meat that has undergone shock freezing (at temperatures up to -40 ° C). Harmful bacteria will definitely be destroyed, and the structure of the meat will not suffer, as is the case with conventional freezing. Just remember to defrost it before eating.
What is the use
Beef is rich in iron, phosphorus and B vitamins, which activate the fat burning process in the body. It also contains zinc, which is necessary for the normal functioning of the brain. It is especially important to replenish zinc stocks for spenders who lower it onto the fair sex - during ejaculation, we lose about a third of the daily intake of this trace element. When frying (and especially when cooking), useful substances are washed out, split, etc. For example, vitamins C and B2 in beef remain 40% less after heat treatment.
How the body reacts
In a healthy body, raw meat is digested without problems. Moreover, some of their own enzymes remain in raw meat, which, upon contact with gastric juice, are also included in the digestion process.
As a result, some carpaccio is absorbed in the digestive tract in a couple of hours, while a fried chop can hang out there for 5-7 hours.
Where to buy
If you want to eat meat raw, don't buy it from the market. It, of course, passes veterinary control there, and the friendly golden-toothed butcher will swear to you with health in the freshness of the carcass. But even for a couple of hours on the counter, a piece of beef can become an excellent repository of bacteria. Go to a large supermarket where you can choose a piece that has not yet been wrapped in anything and where you can always ask the staff to show a certificate, invoice, diploma or other document confirming the origin of the meat and the date it was brought into the store. Most importantly, do not buy meat wrapped in a film. With such packaging, blood accumulates in it - an ideal environment for the development of pathogens.
What to look for
- The beef should have a calm red color (no additional grayish-greenish-bluish hues). A bright scarlet color may indicate repeated freezing and thawing of a piece or processing it with special solutions.
- The piece should be elastic - if you poke a finger into it, the hole should immediately smooth out. There shouldn't be any slime. If you get stuck in something slimy, then the bacteria are already there, and this nasty substance is the result of their activity.
- Avoid meat with a thin, pale pink or pale red rind from drying out and a so-called "tan" (bronze tint).
- Remember, the meat should smell, not stink. And don't even whine.
Residents of the Far North do not even wonder if it is possible to eat raw meat, since for them stroganina from frozen venison, cod is the most common and very favorite product.
Juicy steak, flowing with pinkish juice, from only lightly fried beef, rolls and sushi using raw fish... But what is there to say?! Herring is also actually raw meat! We eat it without thinking about the consequences. Can it be harmful to health?
What raw meat can you eat
Why, despite all the dangers of raw meat, can you eat it?
Beef, venison and other goat meat are also not allowed, but eating you is unlikely to kill you right away. If you agree to tolerate a neighbor in the intestines, then we will try to at least reduce the risk of such a food experiment.
Ways to eat raw meat
Let's get straight to the point:
- Raw chicken meat, like the meat of other birds, is not eaten. Salmonellosis is practically guaranteed, and freezing does not help.
- The meat of nutria, rabbits is not eaten raw, as it is tasteless.
- Game, any forest bear meat, elk, poultry are not eaten raw. Infection with various worms in the wild is equal to 100%.
- Pork is not eaten raw, as this meat is also almost always infected.
- Goat meat, horse meat and sheep meat are not eaten raw, as they are tough and disgusting in taste without processing.
- salted fish;
- frozen fish, stroganina, marinated meat of red fish and fatty varieties nautical;
- beef and veal after a short heat treatment are eaten only if it has a sanitary and epidemic conclusion, but even in this case you take risks;
- you can eat raw deer meat grown artificially; it must have a sanitary-epidemiological conclusion.
One more thing to help you think. When humans discovered fire and cooked food appeared, humanity changed forever. Anthropologists have discovered that just when we began to fry meat, and not eat it raw, the development of the brain accelerated, speech appeared, complex tools appeared, and we became people. Why degrade?
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