Importance of meat, fish and their products. Dietary fats. Assessment and hygienic requirements.
Animal foods like meat, fish, and their products provide essential nutrients of high biological value. They support growth, metabolism, and overall health. Dietary fats are nutrients composed of triglycerides and other lipid compounds that are a concentrated energy source and are essential for cells, hormones, and fat-soluble vitamins. Hygienic handling is mandatory because these foods are prone to spoilage and contamination.
I. Nutritional Components of Meat and Meat Products
Proteins: Meat contains complete proteins with all essential amino acids. Connective tissue proteins like collagen and elastin are less valuable.
Fats: Meat contains 4–30% fat, mostly saturated. Lard has more PUFAs (arachidonic acid), and beef fat is richer in vitamin A and carotene.
Micronutrients: Meat provides minerals (phosphorus, potassium, magnesium, iron, zinc, copper, iodine) and vitamins (B1, B2, B6, folate, choline).
Extract Substances: Creatine, carnosine, glycogen, and lactic acid enhance flavor and stimulate digestion.
Hygienic Risks:
- Pathogens: Meat can carry bacteria such as Salmonella, E. coli, and Listeria, originating from sick animals or contamination during handling, storage, or slaughter.
- Parasites: Meat may contain Trichinella and Taenia species.
- Storage & Spoilage:
- Fresh meat should be stored 12–24 hours at 2–5 °C to achieve tenderness.
- Putrefaction: Decomposition of proteins by bacteria, producing foul odors and toxic compounds.
- Processed Meat: Sausages and cured products may form carcinogenic nitrosamines; store at 1–5 °C for 1–2 days.
- Poultry: High-protein and low connective tissue, but may carry Salmonella and antibiotic residues; requires careful handling and proper cooking.