What is sausage and what in it is put instead of meat?How to choose sausages and finished meat products, to the ordinary consumer to follow the principles of healthy food?
Buying meat and sausages, it is necessary to be guided, first of all, by those products in which the main component meat, but not fat, starch or chemical additives. Than more naturally a product, it is better and more useful to those to an organism.
How to learn in what sausage there is a meat, you ask. Also you will be absolutely right, to make it oh as it is difficult. Cunning and dishonest producers sometimes “ hide “ in sausages it what the consumer even does not guess. Clear business that after toilet paper which was allegedly added to a Brezhnev`s era in sausage and rats who constantly fall on the conveyor it is difficult to frighten us of something and to dissuade from the use of these products. But believe, present miracles of food technologies allow to sell without serious consequences for the producer to consumers sausage in which there is no hint on meat even. Even magic word “ " Meat; it is proud flaunting on packing, does not rescue.
Several councils for the choice of sausages:
upon purchase attentively you look at packing, marking, date of production and an expiration date;
pay attention to how the product is stored in a store show-window. Optimum temperature of storage of sausages and meat from 0 ° to 6 °C;
the surface of sausage has to be pure, dry, without damages, punctures, flows of forcemeat;
the cover - artificial or natural - should not depart from a product. The similar shortcoming says that sausage, most likely, is overdried from - for wrong storage conditions or just old.
Often producers use instead of natural meat so-called MEGOHM - the substance made generally of bones from the meat remains which under the influence of a press turns into something similar to mashed potatoes. If a soy additive, producers, all - specify in structure as vegetable protein, then MEGOHMS specify as meat especially as in the majority the countries, the former USSR, it is not forbidden by the legislation.
In Europe to avoid it, not only the structure, but also amount of meat, spices and other components oblige to specify producers on packing. For example, meat of cattle has to contain no more than 25% of fat and 25% of connecting fabric - veins, ligaments and cartilages, in pork of fat can be 5% more, and in fowl or a rabbit and that it is less. All these norms are stated in the relevant documents of the European Union. They are entered in order that consumers understood for what they spend money and that eat.
But such rules work only in the European Union, by deliveries of products to our countries producers are not obliged to specify exact structure on packings.
Main types of sausages: Boiled sausages are made by
of the salted forcemeat. They are cooked at a temperature about 80 degrees. Boiled sausages may contain a large amount of soy, and can be and vegetarian with soy or seytany instead of meat. From - for the maintenance of a large amount of water long are not stored.
Structure: 10 - 15% of protein, 20 - 30% of fat.
Power value on 100 g: 220 - 310 kcal.
It is boiled - smoked sausages at first cook, and then subject to smoking. Contain more spices, than boiled sausages. Unlike boiled sausages (to whom forcemeat presents continuous weight) it is boiled - smoked sausages can consist of small pieces of a certain size. As additives milk, cream, flour, salted pork fat and starch are used. Period of storage in the refrigerator no more than 2 weeks.
Structure: 10 - 17% of protein, 30 - 40% of fats.
Power value on 100 g: 350 - 410 kcal.
Raw smoked (tverdokopcheny) sausages are not exposed to heat treatment, cold smoking happens at 20 - 25 degrees, meat is exposed to fermentation and dehydration. Maturing of raw smoked sausages lasts not less than 30 - 40 days. Raw smoked sausages contain the greatest number of spices, cognac addition is also possible.
Structure: 13 - 28% of protein, 28 - 57% of fat.
Power value on 100 g: 340 - 570 kcal.
Dry-cured sausages it is made of grades of meat of the superior quality as a result of long drying, without smoking. Spices, and also honey and cognac are added to forcemeat.
If the producer uses fresh meat as a part of such products, then to add to it fragrances and amplifiers of taste are not present special need, well unless that from economy. And here if the product is made of stale meat, then can disappear in it not only chemical additives, but also soy isolate - it enter by means of injections. Act especially this way with old meat which was frozen, for example, at production of nice brisket, bacon which are made of whole meat. It is possible to recognize such product, as a rule, by suspiciously cheap price and by the list of ingredients in structure.
Also there is an opinion that if sausage and meat products have brightly - pink color, then they are fresher. It`s not true, color to them is given by various dyes, nitrites and all additives. These are not the safest additives, but producers traditionally apply them in small doses to attract the consumer. Much more usefully sausages and meat products of grayish color - it is natural color of meat after processing.
But it is impossible to refuse products from meat as, they are the best source of some irreplaceable amino acids, iron and vitamins of group B. For example, it is very difficult to receive iron in enough from vegetable products. It is considered to be that a good source of iron are apples, buckwheat and pomegranate, but it not so, such substances from vegetable products are very badly acquired.
Nutritionists advise to use products from meat not with potato, macaroni or porridges as it is accepted at us, and with any vegetables - stewed, fried, boiled, steamed, with salads and greens. Such combination of products is optimum not only from the point of view of healthy food, but also from positions of classical medicine.