Mangalorean Recipes

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Meat as Human Food

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We claim that this is the 21st Century, but our tastes sometimes are set by clocks, which have been handed down from one gernation to another.   In a country where the majority of the population is Vegetarian, this topic may be a bit jarring on their nerves.   However, as sensible humans, we should know why this particular attachment to meat has been existing in various groups of humans that have existed on this planet now for so many centuries, and have evovled cuisines - Perhaps, we should at least try and learn the point of view of all.

Meat is animal flesh that is eaten as food.   Generally, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal.  Meat is used in a more restrictive sense—the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish and other seafood, poultry, and other animals.   Game or bush meat is also generally distinguished from that produced by agriculture.

The composition of the diet, especially the amount of protein provided, is also an important factor regulating animal growth.  Producing high-quality protein animal feed is expensive.   Growth hormones, particularly anabolic agents such as steroids, are used in some countries to accelerate muscle growth in animals.

Adult mammalian muscle flesh consists of roughly 75 percent water, 19 percent protein, 2.5 percent intramuscular fat, 1.2 percent carbohydrates and 2.3 percent other soluble non-protein substances.

Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre. When myoglobin is exposed to oxygen, reddish oxymyoglobin develops, making myoglobin-rich meat appear red. The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, while white meat contains more broad fibres that tend to work in short fast bursts. The meat of adult mammals such as cows, sheep, goats, and horses is generally considered red, while domestic chicken and turkey breast meat is generally considered white.

All muscle tissue is very high in protein, containing all of the essential amino acids, and in most cases is a good source of zinc, vitamin B12, selenium, phosphorus, niacin, vitamin B6, choline, riboflavin and iron.

Muscle tissue is very low in carbohydrates and does not contain dietary fiber.  Taken judiciously, red meat, such as beef, pork, and lamb, contains many essential nutrients necessary for healthy growth and development in children. Nutrients in red meat include iron, zinc, vitamin B12, and protein.

Fresh meat can be cooked for immediate consumption, or be processed, that is, treated for longer-term preservation and later consumption, possibly after further preparation. A common additive to processed meats, both for preservation and because it prevents discoloring, is sodium nitrite, which, however, is also a source of health concerns, because it may form carcinogenic nitrosamines when heated.

Reasons for objecting to the practice of killing animals for consumption may include animal rights, environmental ethics, religious doctrine, or an aversion to inflicting pain or harm on other sentient creatures.

In recent years, health concerns have been raised about the consumption of meat increasing the risk of cancer.   This is because of the modern way of meat preservation, and as said, immediate consumption of meat from live stock, is less risky.  This is also the reason, that in the past, for centuries, there were no complaints, and people lived to ripe old age, even after regularly being meat eaters, and died at a ripe old age.   Unfortunately, it is the modern life style and its demands are the main culprit.

In response to changing prices as well as health concerns about saturated fat and cholesterol, consumers have altered their consumption of various meats.

Meat can transmit certain diseases, but complete cooking and avoiding recontamination reduces this possibility.  Hence once the meat is defrosted, it should be cooked completely, and not refrigirated again.  This leads to contamination.   Nitrosamines, present in processed and cooked foods, have been noted as being carcinogenic, being linked to colon cancer. Also, toxic compounds called PAHs, or polycyclic aromatic hydrocarbons, present in processed, smoked and cooked foods, are known to be carcinogenic.

Last Updated on Friday, 24 October 2014 07:30
 

About this site..

Welcome to Version 2.0 of Mangalorean Recipes. 

This website is best viewed with monitor resolution of 1024x768.

This website makes an attempt to offer you recipes primarily from Mangalore, who originally migrated from Goa. So we have very many similarities.

Our mothers and grand mothers perfected Mangalorean cooking. However, the memory of the taste of these foods they prepared is fast being forgotten with new trends in the food industry,

For those, who are enterprising and interested in trying a variety of dishes, and those who are longing for their home food, this site may prove useful.

Being a Catholic brought up in that milieu, I have absorbed many values, which I like to share with those with similar interests.   I believe, the food is needed for the growth of the body, but there is also a spirit within us, which needs sustenance.   I wish to share the unique gift of music, which I have dedicated to my Maker,  and added it under the component: Catholic Church Music which can be freely used by our visitors, if they like it.

I have also included a Text Book to learn Music, and its script.   One generally does not realize its importance, with the modern recording and play back tools that are available.   But not all music is recorded, and the older music, is retained in the memory, and some have been good enough to write it in notation, which is the only way, to render music which is two dimensional, i.e. it is based on time and tonal pitch.   The lyrics can be written in spoken languages, but the music can not be. That is why, through a process of trial and error, the script was developed over 8 centuries, and the greatest of music that has come from the human mind, is available only in this form.

Thus the whole reason of this website, is to share what we have with others.   What we received from our ancestors, and which they gave us, because of their love for their children, we should also pass it on to the next generation.   I hope this tradition of sharing will go on, as years roll by and old faces disappear from the scene.

I would appreciate any feedback so please feel free to email me. Also I would like it if you gave your comments about the recipes and music on this site. Most recipes and music pages allow you to post your comments. So if you've had a chance to try the recipes or listen to the music, I would love to hear from you.

Thank You.

Walter Pais

 Me


 

 


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