The value of meat for human health is known: meat supplies protein to the body, is called protein, which is indispensable for the maintenance of life processes in the body. The protein contained in meat has, in addition, high biological activity. Meat also contains iron which is well absorbed by the body. Meat is good satisfies hunger and contains, depending on the species and variety, a large number of minerals and vitamins.
Meat — beef, pork, lamb — with industrial and merchandising perspective are called muscles bones, ligaments, fat, etc. the meat is also include the muscles of the head, the diaphragm, the muscular layer of the esophagus, etc. Thus, in the composition of the meat in addition to muscle tissue, which is required by the component, different quantities are all varieties of connective tissue: blood, blood and lymphatic vessels and lymph nodes, nerve tissue.
The meat goes well with a variety of products — vegetables, cereals, pasta. The weight of the meat by heat treatment (boiling, roasting) is reduced on average by 40%, mainly due to the separation of water from collapsing proteins. From 1 kg of raw meat makes about 600 g boiled. Along with the water from the meat stand out extractives, mineral salts, vitamins, water-soluble proteins. All these substances dissolve in water, in which meat is cooked and form a broth, the fat collects on the surface of the broth. Nutritional value of meat during cooking is almost not reduced, since the most valuable component of its proteins — is preserved almost completely, only a small amount of protein passes into the broth.
When roasting meat loses moisture, which is released mainly in the form of steam. Therefore, most of the extractives remains in the meat. Thanks to the preservation of meat fried in a significant amount of extractives and the formation on its surface during frying specific crust, it has a particularly pleasant taste and aroma. Shrink the meat into 35-38%. This means that from 1 kg of raw meat obtained 620-650 g fried.