Pork meat: useful properties and recipes for cooking

No matter what anyone says, but pork is probably one of the most popular types of meat. In addition to the fact that it tastes quite pleasant and incredibly flavorful, it also has many different useful properties. Nevertheless, most nutritionists and doctors still do not recommend pork meat for consumption because of several weighty disadvantages that it has. However, it is difficult to give a specific answer to the question of whether to include this product in your diet. Therefore, a person, first of all, himself must decide what kind of meat to give his preference, taking into account his taste preferences and state of health.

What is the difference between pork and beef

By appearance, it is easy enough to distinguish pork from beef, even if a person does not know much about meat. Each variety has its own distinctive specific features, which are easy to notice. The main difference between beef, including veal, is the structure of the meat fibers. Since a cow is naturally a cattle, it is not surprising that its meat fibers are also quite large, much larger than those of a pig.

Another expressive difference is the color of the meat. Pork has a soft pink color with a slightly reddish hue, but beef is exclusively dark red. Also, the color can be less or more pronounced, as it all depends on the age of the animal. The dark color is due to the high content of iron in the meat, and the more of it, the brighter and richer the color will be. It is noteworthy that in very young piglets the meat may be quite pale because they have not yet had time to accumulate the necessary amount of iron.

There is also a difference in smell between pork and beef. Beef meat has a characteristic milky smell, as young calves are fed milk from birth, while pig meat has a slightly sweet and fresh flavor. Among other things, the main difference between beef and pork, which makes the meat of cows dietary, is the minimum amount of fat layers and fat itself in principle. This is justified by the fact that cattle do not a priori deposit nutrients in such quantities as pigs do, since they all go to muscle. In pigs, the nutrients go mainly into the fat mass, which is why the meat is more fatty.

Which meat is healthier: pork or beef

Many nutritionists have long argued about which meat is healthier, pork or beef. However, most are still of the opinion that beef is much healthier than pork, because it is pure meat, rich in various nutrients and trace elements. In addition, it is beef is considered to be dietary, because it has a minimum content of harmful fats and cholesterol.

Undoubtedly, each of us has heard the expression that pork is dirty meat. This is true, by and large, because pigs are scavenger animals themselves, that is, they eat everything in a row. Also it is well known that this product contains a lot of fat, and therefore quite difficult to digest the digestive system. According to studies, pig meat can contain up to 25% fat, while in beef this figure reaches no more than 13%.

The fact that pork fat begins to be broken down in the body only at a temperature above 35°C, after which digestion begins directly. This process is very natural for the body and does not cause much stress to the gastrointestinal tract. Beef begins to be broken down at 45-50°C, which causes the liver, pancreas and biliary tract to work intensively. These processes contribute to the rapid removal from the body of all kinds of harmful and toxic substances and precede the loss of excess weight.

In addition to the difference in fat content and ease of digestion by the digestive system, the meat of these two animals significantly differ in a set of useful micro-and macronutrients. For example, pork meat has more B vitamins than any other, as well as lysine, which is an amino acid that is directly involved in the formation of bone tissue. These characteristics make pork the number one product in children's diets.

As for beef, it is more suitable for people who lead an active lifestyle, especially for athletes. This meat is rich in low-value proteins, particularly collagen and elastin, which are responsible for inter-articular ligaments. Also, beef helps strengthen the immune system due to its high zinc and heme iron content.

Which part of pork is the healthiest

The most tender, dietary and, accordingly, useful category of pork carcass is considered loin. This is a juicy meat with a thin layer of fat. Preferably loin is called a loin fillet, with a backbone or ribs, or solid flesh (carbonad). Due to the thin layer of fat this meat is dense and juicy, which is due to its amazing taste and high caloric value.

The second, no less useful, sought-after and very expensive part of the pork carcass is the loin, located in the middle of the backbone under the layer of fat. Remarkably, it is the loin is the most low-calorie, and therefore indispensable for diet diets.

Composition and calories

If you compare between different types of meat, pork, unlike the same poultry or beef, is considered the most high-calorie, because it contains an incredibly high amount of protein. It is a fairly important high-molecular-weight organic substance that is directly involved in the formation of the muscular foundation, helps to replace dead parts of vital organs, and helps restore hormonal balance. Protein is protein in its pure form, and therefore its consumption is very important for athletes and people with increased physical activity.

Pork contains almost all the B vitamins, which are essential for the human body. For example, B1, which is present in the composition, helps to improve the immune system and improves the nervous system, and B2 takes part in metabolism and breaks down fat molecules. B3 fills the body with strength and energy and B5 serves as protection against mucosal and skin infections. Thanks to choline or B4, blood cells are protected from damage and deformations, and it is this vitamin, oddly enough, that helps reduce blood cholesterol levels. Biochemical analysis showed that 100 g of this meat has almost 25% of protein and more than 12% of fat, while carbohydrates and dietary fiber are completely absent. As for calories, 100 grams of meat contains 170 kilocalories, and in fat - almost 550.

What is pork good for?

There are many debates about the benefits of pork meat, but some reliable facts still exist. It has a beneficial effect on most of the vital systems of the body, including improving vision, eliminates constipation, helps to remove heavy metal salts from the liver, and promotes blood cells. In addition, pork helps fight lung and respiratory diseases, particularly pneumonia.

For women.

Since pork is rich in various vitamins and trace elements, when consumed correctly, it can be very beneficial for the female body. Since this meat is one of the most easily digestible, it improves metabolism, which is very important for women during pregnancy and breastfeeding. Due to the fact that lean pork has a minimum amount of proteins and fats, it is very useful for weight loss, and B vitamins have a beneficial effect on the female reproductive function. Also lean pork helps with nervous disorders as it regulates the functioning of the nervous system and normalizes sleep.

For men

It has been scientifically proven that pork meat is quite useful to consume for men, as it strengthens their health. Regular presence of pork in a man's diet helps to prevent impotence, and also increases erections. Among other things, pork is the number one product for those men who are actively engaged in sports and build muscle mass, as it contains special trace elements - lipids that promote cell growth. Diet part of pork, namely loin is very useful for men after a heart attack, because it helps fairly quickly restore the body after the stress.

When pregnant

Very often many doctors and nutritionists recommend that women during pregnancy include pork in their daily diet. This is justified by the fact that this product contains a large number of useful substances, beneficially affecting the growth and full development of the fetus. In addition, pork improves the course of pregnancy, making it more peaceful, as well as helping to facilitate the birth itself. Due to the increased content of lipids in the postpartum period pork helps a woman's body to recover fairly quickly.

When breastfeeding

It will be very useful to eat pork meat and for women during the breastfeeding period, as this product perfectly contributes to the production of breast milk. This is justified by the fact that pork meat has many essential vitamins and trace elements, such as iron, which is one of the components of hemoglobin. With a sufficient level of hemoglobin in the blood of a nursing woman, breast milk production improves.

For kids.

Although pork is considered unclean meat, children's doctors and nutritionists strongly recommend it for children to eat, starting at an early age. It contains large amounts of potassium, iron and phosphorus, it has a very positive effect on the young growing body. Therefore, you can start giving your child pork meat from eight to nine months. At first it can be ground into a puree and given in small portions, preferably combining with vegetable puree or fresh vegetables.

After two years of age, pork cutlets can be introduced into a child's diet and combined with various porridges. However, parents should be as careful and cautious as possible, because this product can cause allergic reactions. If after taking a small portion of pork the child feels good and no external manifestations are found, the portion of meat can be gradually increased.

When losing weight

Many people think that during weight loss pork should be excluded from the diet first of all, but few people know that pork loin promotes weight loss, as its caloric content is minimal. In addition, a wide variety of vitamins and trace elements, which are contained in this meat, improve metabolism and normalize the digestive system, in particular the gastrointestinal system. To preserve as much as possible all the useful substances in pork and at the same time perform the heat treatment properly, it is best to steam cook it or bake it in the oven.

Pork in medicine

Today, many doctors and nutritionists have significantly revised their attitude toward pork meat. While previously it was not recommended for people suffering from various serious diseases, now it has been scientifically proven that this type of red meat is much safer than all the others. Although pork is much more fatty than the same lamb or beef, in terms of its chemical composition it is much healthier. It is also worth noting that the poly- and monounsaturated fatty acids found in pork meat is almost perfect for the human body.

For diabetes mellitus.

People with diabetes are advised to eat pork, but before that, it is necessary to be checked by an endocrinologist and a nutritionist, because the product is an allergen. The main rule is to eat lean meat with a minimum of fat, as well as a compulsory combination with vegetable side dishes. It is strictly forbidden to add various sauces, especially tomato-based ones.

Due to the high content of zinc and magnesium in pork improves the cardiovascular system.

Important: The glycemic index of pork is 0 units.

In pancreatitis.

According to generally accepted norms, medicine forbids people with pancreatitis to eat pork. However, not everyone knows that this taboo applies only to people with the disease in acute form. In all other cases, lean pork meat will be very useful to enter the diet of a sick person. Nevertheless, people suffering from pancreatitis should be as careful as possible when consuming pork meat, because due to the high content of extractive substances it can be a major allergen in the presence of any inflammatory processes.

Doctors also recommend limiting the amount of this product in chronic pancreatitis. It should be introduced into the diet rather carefully and in a strictly limited amount. You can eat only boiled or baked loin, combining it with vegetable side dishes.

Gastritis

People with gastritis should give preference to lean meats. Although pork is easily digested by the body, it is best to consume loin, as it is in it the fat content is minimal. An important nuance for patients with gastritis is also how exactly the meat is cooked. The favorite in the diet should be dishes of steamed pork, which can be various bites, cutlets or zrazy.

Do not forget about boiled meat, but it should be cooked with minimal use of spices, preferably not add them at all, even the salt. Under no circumstances should you eat fried or canned meat, it will lead to irritation of the mucous membrane of the stomach and, accordingly, the aggravation of the disease. Ignoring these recommendations can lead not only to an exacerbation of gastritis, but also to the emergence of such a disease as a stomach ulcer, which causes much more discomfort.

In case of gout

Gout is a very insidious and painful disease that has been known to mankind for a very long time. Since this disease affects the metabolism in the body, it is quite rational to establish a proper diet. A proper diet, which includes many useful vitamins, minerals and trace elements, becomes a real salvation for a patient with gout. Pork in this case is optimal for consumption, because it is rich in B vitamins, as well as other useful substances. However, it is worth remembering that it will be useful to eat a dietary loin with minimal fat content.

With cholecystitis

Cholecystitis is a very dangerous disease of the liver, in which it poorly copes with its direct function - the removal of toxins from the body. Therefore, people with this disease should be particularly careful to monitor their diet and if possible eliminate from it all harmful products. As for pork, doctors strongly advise people with cholecystitis to avoid eating this product, because even dietary tenderloin can contain various harmful bacteria and microorganisms, which will be detrimental to general health.

Harms and contraindications

Although pork meat is quite healthy, because it contains many vitamins and trace elements, there are negative aspects of this product. Numerous studies of pork have confirmed that compared to other types of meat, it is the most harmful and dangerous. Therefore, the statement that pork meat is dirty is not just a religious prejudice, but a scientifically proven fact.

First of all, this is justified by the fact that pork contains many harmful substances that can cause inflammatory processes in the human body, especially if the meat was insufficiently cooked. In addition, this meat is rich in growth hormones, and in excessive quantities they contribute to hypertrophy and various inflammatory processes in the body. Also scientists have repeatedly proved that it is the excess of growth hormones that leads to all sorts of neoplasms, which can be both malignant and benign.

Another disappointing fact for pork lovers is that the growth hormone excess combined with an increased level of cholesterol, which can occur as a result of excessive consumption of this product, leads to the appearance of cancer cells in the human body. Such cells can quickly develop into inoperable tumors of large size if a person does not exclude pork meat from his diet. It has been proven that smokers who eat pork on a daily basis are much more likely to develop lung or respiratory tract cancer.

Among other things, pork contains histamine, which, if ingested in large quantities, can cause inflammation of the appendix, gallbladder or blood vessels, as well as provoking furunculosis, abscesses and other skin diseases. Not giving up pork can be just as harmful. For example, women who adopt a healthy lifestyle and completely exclude this meat from their diet, can completely "shut down" reproductive function, and therefore disappear menstruation.

However, the most important disadvantage of pork, which makes it quite dangerous and not recommended for frequent consumption, is the flu virus, which is very often carried by pigs. As numerous tests have shown, various strains of influenza are always contained in pigs' lungs, and there are especially many in the summer period. Remarkably, this type of virus is quite resistant to heat treatment, since most pork sausage products contain its particles in one quantity or another. It is worth noting that in Muslim countries, where pork is a banned product, mass outbreaks of influenza are quite rare.

How to choose and store pork meat

Any meat has a whole list of requirements for selection and storage. This process should be particularly careful when selecting pork, as it contains many pathogenic bacteria and substances. In addition, the right choice of meat and the observance of storage conditions will help this product to keep all its positive characteristics and excellent taste in the future.

The first thing you should pay attention to when choosing meat is its appearance, because a bad product is easy to identify even visually. It is also worth knowing that the darker the color of the meat, the older the animal was, which means that such pork will be tough and tasteless. However, too light meat should not be bought either, because the lack of the necessary color indicates that the animal was fed hormones during its life. And since the pig is not able to excrete harmful substances from its body, which get there, it means that in such meat there are quite a lot of them. Good pork meat should have a moderate light pink hue.

The second sign of quality pork meat is its firmness. If the meat does not spring and takes any given shape, it means that it is stale, hence there may be harmful bacteria in it. In addition, it is not unreasonable to examine the skin of the pig, if possible, to examine its condition and check for suspicious spots.

Store pork meat only in the refrigerator or freezer, depending on its future use. It must not be packed in airtight containers or wrapped with stretch tape, and the meat must always breathe. In a normal refrigerator at 0°C to +5°C pork can be stored for up to a week, and in a freezer at -10°C to -17°C this meat can be stored for about six months.

Smoking is another good way to store pork meat. However, only a few parts of a pork carcass can be stored in this way, preferably bacon, which includes the breast and ribs on the bone, or the belly and ham, including a thigh or a whole thigh. Smoked pork can be frozen, but is not recommended, as it can begin to become bitter after defrosting.

What can be made with pork: Recipes

Pork is one of the most common and popular meats, so it's no surprise that there are endless recipes for cooking it. Despite some peculiarities, pork meat can be cooked in all available methods: roasting, steaming, baking and boiling. The main thing is that the heat treatment must be good, because everyone knows that raw pork can not be eaten.

Shish kebab

There are many different recipes for shashlyk with pork. Everyone can find exactly the one that he likes, but the best is the shish kebab of pork shank in a wine marinade. With this recipe, the meat turns out tender and juicy, and has a rich color and flavor. To cook shish kebab according to this recipe you will need one and a half kilograms of pork neck, three or four large onions, a bunch of fresh basil, half a liter of dry red wine, as well as salt and pepper to taste.

The cooking method is quite simple. First, you need to cut the meat into small portions, which will fit well on a skewer. The onions should be cut in half rings, and the basil should be chopped coarsely, and they should be slightly crushed with fingers so that they release their juice and flavor. Put sliced pork in a deep container, it can be a saucepan, season generously with salt and pepper, then add the onion and basil mixture to the meat. After that, mix everything well and pour the red wine so that the meat is completely covered. Next, you need to leave the meat to marinate for a few hours at room temperature, and after this time, you can start roasting it until it is completely cooked and served to the table.

What part of pork is better to take for kebab
The most delicious pork shish kebab comes from the collar, because this part of the carcass has an optimal combination of meat and fat layer, and is also quite tender. Due to the proper distribution of fatty tissues shish kebab from the collar is quickly and well fried while remaining juicy. It is necessary to choose not too fatty meat, so that the shashlik does not turn out stale or undercooked.

In addition to the collar, you can also use ribs, loin or loin. In the case of the loin, however, special attention must be paid to the marinade, so as not to dry out the kebab. Also for shashlik can be used ham, but such meat will need a long marinade, as it is much denser than the upper part of the carcass and takes longer to soak in.

Goulash

There are many recipes for pork goulash, as well as pork kebabs. However, the most common is goulash with tomatoes and onions. To prepare it, you will need half a kilo of pork, preferably a ham or thigh, one medium onion, a couple of tablespoons of tomato paste, a tablespoon of flour, a glass of plain water and vegetable oil for frying.

This goulash is prepared fairly quickly: chop the onion and meat, then fry lightly over medium heat in a pan with vegetable oil until golden brown. Then you should add spices to taste and flour, mix the contents of the pan thoroughly and at the very end add tomato paste. Once again, stir everything, fry for 1-2 minutes, pour a glass of water, and turn down the heat to minimum. Then cover the pan with a lid and leave to stew for an hour, after which the goulash will be ready to eat.

Cutlets

Quite juicy and tasty pork cutlets are not made of minced meat, but of minced meat, as in this way they retain the meat structure and distinctive taste. In addition, the preparation of such cutlets will take little time and effort. To prepare chopped pork cutlets you will need half a kilo of meat, preferably shoulder or butt, one small onion, a couple of garlic cloves, one chicken egg, two tablespoons each of sour cream and starch, seasonings to taste.

The preparation method is quite simple, first you need to chop the meat into small pieces (about 5 mm). After that, finely chop the onion and mix together with the meat. Next, add sour cream, egg and seasonings, mix thoroughly, then pour in the starch and mix again. Cover the ready mass with clingfilm and leave it in a fridge for several hours. When the dough has infused, make patties of it, which should be fried over medium heat for about 5-7 minutes on each side until golden brown.

Chops

Pork chops are very simple and fast, they can become a worthy decoration of the festive table or just a treat for the family.

To prepare delicious and juicy chops, you need 700 grams of pork tenderloin, three chicken eggs, flour for breading, and spices to taste. The meat should be cut into slices across the fiber with the thickness of a finger. Each piece should be battered and seasoned on each side. Then place the meat in the refrigerator for about an hour. During this time, prepare the batter for the chops, beat the eggs with salt and pepper, and then add a couple of spoons of water there.

When the meat has infused, take it out and fry it on a hot frying pan in vegetable oil. First, you should wrap each piece in flour, then dip it in batter on both sides and put it on the pan. Fry on each side for about 7-9 minutes until golden crust.

Baked Pork

The best way to cook pork, so that it retains maximum of its useful properties and nutrients, is to bake it in the oven. There are quite a few recipes, the most popular of which is baked pork with white sauce. For its preparation you will need a kilogram of pork loin, half a kilo of onions, a hundred grams of soy sauce and apple cider vinegar, a couple of garlic cloves, vegetable oil and spices to taste. Also separately for the sauce you need to prepare the following components: a tablespoon of mayonnaise, sour cream and capers, onions and cream to taste.

The method is fairly simple: cut the meat in small pieces and the onion in julienne, mix everything in a deep bowl or saucepan. Leave for half an hour, during this time prepare the marinade by mixing oil, vinegar, soy sauce and spices. Then mix the marinade with the meat and onions and leave to marinate for five hours. Then take out the cooked meat, put it on a baking tray so that the onion is at the bottom and the meat is on top, place it in the heated oven and bake for about an hour and a half. While the meat is in the oven, prepare the sauce. For this you need to mix mayonnaise, cream, sour cream and capers, season to taste. When the meat is ready, serve to the table, pouring the cream sauce.

How to marinade

Marinate the pork for at least 3 hours, depending on the part of the carcass, the marinade itself, as well as the purpose of the meat. So, for example, for a kebab pork preferably marinate with onions, spices and wine for 3 to 6 hours, depending on what kind of meat is used. The more tender the meat, the less it needs to be marinated. It is also recommended to add vegetable oil to marinades, as it helps the spices penetrate the meat fibers as deeply as possible.

For better and faster marinade, it is recommended to cut the meat in small even pieces (about 5 by 5 cm). The bigger the piece, the harder it will be for the marinade to penetrate. Yes, and it will take much more time to fry.

How to broil

Unlike other types of meat, pork must be fried very well, so that it is not raw inside. Pork should be no thicker than 2 cm to fry well. If the meat is supposed to be served immediately after roasting, without further heat treatment, it should be well beaten to soften the meat fibers. This helps a large piece of meat to fry better.

Cook on medium or low heat for 20-30 minutes on each side of the piece or fry on high heat for a few minutes on each side until golden brown. After that, send the meat to the preheated grill or oven for 10-15 minutes so that it roasts well.

How long to cook the pork until cooked

Boiling pork is much easier than roasting or baking, but the process takes much longer. Depending on what the end goal is and the size of the pieces, it can take anywhere from an hour to two hours to cook the meat. Let's say, for a good rich broth, meat on the bone is used, which should be boiled for at least an hour and a half. If you plan to cook a light soup with pork tenderloin, it will be enough to boil the meat for 40-50 minutes.

What can be combined with?

The main advantage of pork is that it is in harmony with almost any standard side dish, such as mashed potatoes or various cereal porridges. However, most nutritionists, given the specificity of this meat, strongly recommend combining it with refreshing foods, for example, it can be a sweet and sour vegetable side dish. Also pork is quite well combined with pasta, but in this case it is better to use a diet tenderloin to reduce the load on the stomach.

Why you should not eat raw pork

Raw pork meat should not be eaten, because, first of all, it contains a very large number of parasite larvae, among which are helminths, swine chain and trichinella. In order to kill all larvae, the meat must be cooked for a long time before eating, because trichinella larvae are especially tenacious.

A second important reason not to eat raw pig meat is the fact that the pig itself is an omnivorous animal with a very fast digestive process. This means that even if she eats something harmful, it will certainly remain in her meat.

Why Muslims don't eat pork

The main reason why Muslims do not eat pork meat is because of religious beliefs. In the Quran, the prohibition on eating meat of a "filthy animal" occurs 4 times, and according to Muslim belief, this figure is sacred. However, some exceptions do exist. For example, if a Muslim finds himself in a situation where there is no food other than pork, eating it is not considered sinful.

Can Christians Eat Pork?

All Christians, except the Jews, can eat pork meat absolutely freely and it is not considered to be a sin. This is justified by the fact that the dogma of Judaism is the Old Testament, in which pork is forbidden to eat because it is not kosher. In addition to the Jews, there are several other Christian religious movements that prohibit the consumption of pork, but these prohibitions are not strict and widespread.

Can we give pigs meat to animals?

Boiled pork meat can be given to animals, but it must be done in limited quantities and not too often. But as for raw meat, most veterinarians highly do not recommend it, because in it, in addition to a large number of parasites, there may also be various bacteria and even the plague virus.

Interesting facts about pork

1. Lean pork is low in fat, actually less than beef and young lamb.
2. It is best to grill this type of meat as it will melt all the excess fat out of it.
3. A standard serving of pork, which weighs 180-200 grams, contains about 40 grams of protein. That's why this meat is considered an ideal source of protein for maintaining the muscular apparatus of athletes.

Photo of pork meat