There are 500 kinds of meat names. Meat can well supplement all kinds of protein and fat needed by human body. Eating all kinds of meat has many benefits. People can't leave vegetables, fruits and meat. Share 500 kinds of meat names below.
500 kinds of meat 1 pork, pigskin, pig's trotters, pig's pancreas, tenderloin, pig's loin, hind leg meat, front leg meat, pork belly, breast meat, front elbow, back elbow, pig's heart, pig's lung, pig's large intestine, pig's liver, pig's loin, bacon, pork stuffing, pig's blood and pork belly.
Tripe, wild beef, beef tongue, ox head meat, tripe, sirloin, T-bone, beef tenderloin, naked eye, cowboy bone, Mi Long (roasted with a needle), cucumber strips (roasted with mushrooms), forest meat (monk's head eight, buttock meat (roasted with a dragon), cucumber strips, beef tendon, pre-exhibition of cattle, post-exhibition of cattle, and so on.
Sheep liver, mutton stuffing, sheep blood, sheep belly, sheep tongue, sheep head, camel, dog, horse, donkey, donkey whip, rabbit, pigeon, yellow throat, venison, deer whip, velvet antler, canned camel's paw pork, ham, sausage, bacon, sausage, chicken and hen.
Meat selection
1 first of all, look at the appearance, the skin of fresh poultry meat is shiny and the muscle section is bright; The deteriorated body surface is dull.
Secondly, you can try elasticity and stickiness by hand. Fresh poultry meat looks slightly dry or moist, does not stick to hands, and can be recovered immediately after finger pressing; However, the deteriorated appearance is dry or sticky, and the new section is sticky, which cannot be recovered after being pressed by hand, leaving a dent.
When buying pork, be careful not to be deceived by the meat with lean meat. Don't buy pork if the subcutaneous fat is too thin and soft. In general, the subcutaneous fat layer of "Clenbuterol" pigs is obviously thin, usually less than1cm; Normal pigs have a layer of fat between the cortex and lean meat, and the fat is 1 cm ~2 cm.
4. Under normal circumstances, the pork containing "Clenbuterol" is especially bright red and bright. Therefore, if lean meat is too red, it may be abnormal meat quality. At the same time, it should be noted that if there is obvious separation between fat meat and lean meat, there is yellow liquid flowing out between lean meat and fat, which may contain "lean meat".
500 kinds and 2 classifications of meat names 1:
1. Livestock meat: including the muscles and internal organs of pigs, cattle and sheep. Livestock meat contains protein, fat, carbohydrates-vitamins-of which vitamin B and vitamin A are the main vitamins-and the content of viscera is richer than that of muscle-and the content of vitamin A in liver is the richest.
2. Poultry meat: Birds that are often eaten mainly include chickens, ducks and geese. -Chicken is the best. Poultry meat also contains protein, fat and vitamins.
3. Meat of fish, shrimp, crab and shellfish: This kind of food is rich in high-quality protein, lipids, vitamins and minerals. Protein content is relatively high-15-22%. The carbohydrate content is low, about 65438 0.5%. The fat content is 1- 10%. The main vitamins are vitamin A, vitamin D, vitamin E, vitamin B 1, vitamin B2 and nicotinic acid.
Classification 2:
1, white meat: white meat is a word in nutrition-broadly speaking, it refers to meat with fine muscle fiber, low fat content and high unsaturated fatty acid content in fat. White meat can include birds (chicken, duck, goose, turkey, etc. ), fish, reptiles, amphibians, crustaceans (shrimp, crabs, etc. ) or bivalves (oysters, clams), etc. Salmon and cooked shrimps and crabs are all red-but they are not red meat.
2. Red meat: refers to the meat of mammals such as pigs, cows and sheep. Generally speaking-both white meat and red meat should be eaten-nutrition can be balanced.
Five kinds of healthy meat
1, pork-the meat with the most iron supplement
There is a great difference in the fatness and thinness of pork-the fat content in fat meat is high-the protein content is low-eating more can easily lead to hyperlipidemia, obesity and other diseases; Most of protein is concentrated in lean meat, and it also contains hemoglobin, which can supplement iron and prevent anemia. Hemoglobin in meat is better absorbed than that in plants-therefore, eating lean meat to supplement iron is better than eating vegetables.
Because the fibrous tissue of pork is soft-and contains a lot of intramuscular fat-it is easier to digest and absorb than beef. Traditional Chinese medicine believes that eating lean meat in pork has the function of nourishing yin and moistening dryness, and has a certain therapeutic effect on diseases such as fever, body fluid injury, dry cough and constipation.
2. Mutton-the most nutritious meat
Mutton has the effects of nourishing yang, nourishing essence and blood, and treating lung deficiency-it is quite beneficial to patients with asthma, tracheitis, lung disease and deficiency-cold syndrome. It can also tonify kidney and strengthen yang-tonify deficiency and keep out the cold-strengthen the body-which is a treasure of nourishing diet in winter. But it should be noted that mutton is warm after all-it is not suitable for everyone. People with excessive fire due to yin deficiency, excessive cough and phlegm, indigestion, arthritis, eczema and fever should not eat.
3. Beef-the strongest meat
It is most suitable for anyone who is weak and mentally retarded to eat beef. The amino acid composition of beef protein is closer to human needs than pork-it can improve the body's disease resistance-and it is especially suitable for people who are growing and recuperating after surgery and illness, such as supplementing blood loss and repairing tissues. But the muscle fiber of beef is rough and difficult to digest-high in cholesterol and fat-so the elderly, children and people with weak digestive ability should not eat more.
4. Fish and shrimp-meat with the most trace elements.
Fish and shrimp are rich in trace elements-calcium, aluminum, iron, manganese, copper, cobalt, nickel, zinc, iodine, chlorine, sulfur and so on. -these are all necessary for the human body. Aquatic products are rich in nutrition-but they should not be eaten too much. Affected by marine pollution-aquatic products often contain toxins and harmful substances-excessive consumption can easily lead to spleen and stomach damage-leading to gastrointestinal diseases.
5. Chicken-the meat with the least fat
The chicken mentioned here-refers to the skinless chicken-because almost all the fat in the chicken skin. Every 65,438+000g of skinless chicken contains 24g of protein, but only 0.7g of fat. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness.
500 kinds of meat names 3 meat names daquan
1, want all: including pigs, cows, sheep, dogs, donkeys, rabbits, snakes, horses, deer, roe deer, etc.
2, to be refined: take pigs as an example. It can be divided into pig's trotters, pigskin, pig's heart, pig's blood, pig's belly, pork belly, ham, pig's trotters, ribs, pig's waist, pork, pig's liver, pig's small intestine, pig's lung, pig's large intestine, pig's ears and pig's tongue.
Meat classification
Original poached pork
White meat is a word in nutrition. Broadly speaking, it refers to meat with fine muscle fiber, low fat content and high unsaturated fatty acid content in fat. White meat can include birds (chicken, duck, goose, turkey, etc. ), fish, reptiles, amphibians, crustaceans (shrimp, crabs, etc. ) or bivalves (oysters, clams), etc. Salmon and cooked shrimps and crabs are both red, but they can't be regarded as red meat.
The color of cooked food cannot be used as a criterion to judge whether it is red meat or white meat. For example, although pork turns white during cooking, it is still red meat (it is called white meat in the overwhelming advertisements in the United States, which is just a marketing technique).
Red meat
Red meat refers to the meat of mammals such as cattle and sheep. Under normal circumstances, white meat and red meat should be eaten, so that nutrition can be balanced.
nutritive value
Meat is rich in protein, generally between 10-20%. Lean meat contains more protein than fat meat. Protein in meat food is a kind of high-quality protein, which not only contains a large number of essential amino acids, but also has a proper proportion, which is close to protein in human body and easy to digest and absorb. The average fat content of meat is about 10-30%, mainly fatty acids and triglycerides. There are also a small amount of lecithin, cholesterol, free fatty acids and fat-soluble pigments. Meat fat can provide more calories. For example,100g of fat pork can provide 830 kilocalories.
What are these 500 kinds of meat?
1, livestock meat
Animal meat is generally what we call red meat. It is called red meat because it looks red. The red meat we see in the market generally includes pork, mutton and beef.
Among these animal meat foods, the protein content of beef and mutton is relatively high, and the highest fat content in animal meat foods is pork. In addition, animal meat also contains other nutrients, such as carbohydrates, vitamins, minerals, etc., which are good for our human health, so we can eat some animal meat to supplement nutrition.
2. Poultry meat
We see a lot of poultry meat in the market, including duck meat, chicken meat and goose meat, among which chicken is the most we eat. Chicken is what we usually call white meat because the color of meat is white. The highest content of protein in poultry meat is chicken. In addition to protein, these poultry meats also contain fat, vitamins A and B, trace element iron and so on, which are all necessary for our human body, so we usually eat some poultry meat.
3. Fish, shrimp, crab and shellfish meat
Fish, shrimp, crab and shellfish are rich in protein, lipids, vitamins A, D, E and B and minerals, which are also good for our health, so we can usually eat fish, shrimp, crab and shellfish.
What kinds of meat do you have? Is everything clear? Usually when we eat meat, we must cook it before eating it, because uncooked raw meat contains a lot of bacteria and microorganisms, which may be easier to breed, especially in summer, so we must sterilize it at high temperature before eating it. If we can't eat those raw meats, it will easily affect our health.