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Meat: the first acquaintance of

is known to All that the meat food is the main source of protein and a set of other useful substances necessary for the growing organism of the baby. Therefore parents of the baby ask a question: when it is possible to enter this product into a diet of the child and what it is better to begin with?

we Will get acquainted closer...

Meat - the main source of the animal protein necessary for the growing organism for creation of own cages and fabrics, synthesis of antibodies, enzymes and hormones. Proteins of meat contain practically all irreplaceable amino acids, and in a significant amount and in optimum ratios. Besides, meat is a source of vitamins of group B, especially B 12 , and also calcium, potassium, magnesium and phosphorus. It is especially necessary to tell that meat richly valuable gemovy iron. It means that iron of meat is connected with protein of hemoglobin and in this form is most well perceived by our organism. It is known that iron of meat is acquired for 30% while iron of vegetables and fruit - for only 10%.

At the same time, animal fat it is impossible to call especially valuable product for a human body. Fats of meat contain mainly saturated fatty acids that causes more high temperature of their melting and more difficult assimilation by an organism. Moreover, at the expense of the content of saturated fatty acids animal fats are atherogenous, that is under certain conditions can promote adjournment of cholesterol on internal walls of vessels. From this point of view it is more preferable to an organism the fats rich with polynonsaturated fatty acids, - vegetable oils and different types of fish fat. The best biological properties from all fats of meat pork fat and fats of a bird as they contain a quantity of polynonsaturated fatty acids possess.

the Nutrition value of meat is defined also by presence at it of extractive substances (the purinovy bases, creatine, a karnozin and so forth) . These substances when cooking pass into broth and impact specific relish to broth. They are strong activators of gastric secretion therefore broths are used in food of persons with the lowered appetite, and at the same time their application is minimized in food of babies (as excessive stimulation can cause an overstrain of digestive glands).

we will shortly get acquainted with features of various grades of meat Now.

Beef contains full-fledged proteins which part almost all replaceable and irreplaceable amino acids necessary for a human body are. Besides, in it there are a lot of mineral substances. However proteins of beef partially remind proteins of cow`s milk therefore at the expressed allergy to the last cross reactions and to beef are not excluded.

Veal is more gentle

, than beef, contains even more full-fledged proteins and is easier acquired by an organism. At the same time the amount of fat in it is minimum (1 - 2%) that too is advantage. At the same time, “danger“ of this grade of meat is that proteins of veal are somewhat unripe in comparison with beef, they are intermediate as if between protein of cow`s milk and proteins of beef. For this reason at the kids having an allergy to protein of cow`s milk allergic reactions and to veal most often develop. In such cases it is necessary to observe extreme care at the use of veal.

Pork contains less connecting fabric, than beef therefore it is softer. Fat content of pork is generally caused by part of ink which is used: so, cutting contains about 19% of protein and only 7% of fat while brisket - only 8% of protein and 63% of fat.

Mutton more rigid in comparison with beef as contains more connecting fabric. The biological value of proteins of mutton approximately corresponds that of proteins of beef, however mutton contains slightly less salts of potassium, phosphorus and iron. Mutton belongs to low allergy grades of meat. Mutton is entered into the children`s menu by the last from all grades of meat as it very fat, and mutton fats the most refractory.

of Konin it is rich with full-fledged proteins, salts of potassium and iron, in it it is not enough fat. Biological properties of its proteins do not concede on value to beef. The horse-flesh possesses low allergenic properties, differs in specific taste.

Rabbit flesh - a product with fine dietary properties: differs in the high content of protein, iron, vitamins of group B, potassium, phosphorus, magnesium and other mineral substances. It possesses gentle taste and low allergenic properties.

Chicken meat, a turkey contain

more full-fledged and easily acquired proteins, than beef. Proteins of these grades of meat have an optimum set of irreplaceable amino acids. The amount of fat in them is quite high, but this fat includes a certain amount of polynonsaturated fatty acids and therefore it is easier acquired by an organism. Meat of chickens, chickens and turkeys contains a necessary set of mineral substances and vitamins. In this meat there is less connecting fabric, in comparison with cattle meat therefore it is more gentle, and a large amount of ektraktivny substances impacts it pleasant relish and a smell. Meat of a turkey has the most insignificant content of cholesterol and differs in low ability to cause allergic reactions. Chicken meat, along with many advantages, possesses very high allergenic properties. The children having an allergy to proteins of eggs “are, as a rule, sensitive“ to it.

waterfowl Meat (ducks, a goose) differs in the high content of fats. These fats in reasonable quantities are favorable for a human body at the expense of the content of nonsaturated fatty acids and almost total absence of cholesterol, but nevertheless the high content of lipids in these grades of meat limits its use at children of the first year of life a little.

the Offal differs in a number of features. In them there is much less connecting fabric, but it is a lot of mineral substances and vitamins. The liver is rich with iron (in 100 g of beef liver about 7 mg of iron, in 100 g pork - more than 20 mg contain), vitamins A and groups B, and also, unlike other meat products, in it there is a lot of also ascorbic acid (vitamin C). Most of all vitamin A in beef liver. The portion in 10 g for children (or 50 g for adults) allows to cover completely day need for this vitamin. In a chicken liver there is a lot of folic acid and 12 vitamin B - the connections necessary for the correct blood formation. At all advantages, the liver should not be used often, it is the body neutralizing all dangerous connections of an organism therefore impurity of these substances can be present also at the final product. For these reasons the liver on the first year is used only according to special indications: anemia, A avitaminosis, tendency to frequent and long infections. In other cases the liver is tried to be appointed after 1 year and given not more often than once a week (the portion corresponds to a portion of meat). Language contains a little connecting fabric and a lot of full-fledged protein that causes its high assimilation and a considerable nutrition value. In heart there is a lot of full-fledged protein, mineral salts including gland, the fat percent is low. In brains there is less protein and relatively a lot of fat (about 9%), but the valuable connections rich with phosphorus and irreplaceable nonsaturated fatty acids are their part. The lung differs in especially high content of iron, but for the rest its nutritional value is small. In food of babies it is possible to use language, heart, brains. The liver to kids till 1 year is appointed only according to indications.

of Preparation of meat dishes of the house
the Meat souffle
the meat Peeled of films, sinews and fat is boiled, then twice passed via the meat grinder, add milk (chest, cow or dairy mix), it is a little torments, egg yolk and carefully knead. Then carefully enter the beaten egg white, spread the received weight in the form oiled creamy or vegetable and bake to readiness within about 30 minutes. This dish can be prepared also on a water bath.
Meat - 100 g, milk - 15 - 20 g, flour - 10 - 12 g, eggs - ½ piece, butter - 3 g.
of Quenelle the meat Peeled of fat and films pass
via the meat grinder together with the bread wetted in milk or water add an egg yolk twice, it is a little butter and milk or dairy mix, well knead. Form small balls of the received weight and boil in the boiling water within 10 - 15 minutes.
Meat - 100 g, bread - 25 g, milk - 30 ml, 1 egg yolk, butter - 5 g
of Meat to a gasha the meat Cleared of veins and films and boiled pass
via the meat grinder twice, connect to milk sauce (flour is stirred in ¼ milk volume, add to the remained volume, put on fire and allow to prokipet within 5 - 8 minutes), well knead. Stirring slowly, bring to boiling, before giving to fill with butter. Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.
are suitable For the first acquaintance to a meat feeding up a meat souffle and a gasha which after preparation are desirable for crushing once again in the blender.

When and how to enter a feeding up?

begin to Acquaint the baby with meat approximately in 8 - 9 months. In certain cases (lag in weight, the expressed anemia, a sharp lack of vitamins of group B) meat can be appointed slightly earlier - with 7, and sometimes even from 6 months. But the doctor observing the kid has to make the similar decision surely. In total - meat as an animal product, demands the considerable tension of a digestive tract for digestion and assimilation therefore you should not hurry with it especially.

In a case with meat, unlike all other types of a feeding up, the age of introduction very much depends on that, we enter the industrial or prepared in house conditions products. The matter is that the meat mashes made in industrial conditions most often happen homogenized, that is covers of muscle cells are destroyed by influence of a high pressure. Similar processing of meat considerably facilitates digestion process by its children`s organism. In the mashed potatoes made houses, covers of cages remain whole that does process of digestion and assimilation more difficult. For this reason meat in the form of the homogenized mashed potatoes is recommended to kids from 8 - 9 months, and “home-made“ meat mash has to arrive on a table to the baby not earlier than 9 - 10 months.


For the first acquaintance best of all will be suitable a rabbit and a turkey: they are least allergens and, at the same time, are rich with valuable proteins and mineral connections. Enter meat by the general rules. For a start offer the kid ¼ - ½ tea spoon of mashed potatoes. It can be given in pure form, and it is possible to mix with the products already known to the child, - vegetables or porridge. If, within a day you did not note negative reactions (violation of a chair, an abdominal distension, pains in it, skin reactions), next day can give about 1 tea spoon of meat mash. If after that everything is good, during the next 7 - 10 days amount of mashed potatoes increase to the recommended age dose. In 8 - 9 months it makes 30 - 40 g, by 11 - 12 months it is possible to give to the kid of 50 - 70 g of meat a day. In a week it is possible to offer the kid the following grade of meat. Mutton is entered by the last, so it is rather fat. It is better to use an offal after 10 - 11 months. In process of a growing of the baby meat mash can be replaced with a souffle or a gasha (by 9 - 10 months), then - with quenelles (by 10 - 11 months) and steam cutlets (by 1 year). Terms of these “transitions“ are very conditional and are defined by skills of chewing at the baby and existence of the cut-through teeth.

As a rule, meat is given in one of day meals - during the lunchtime. It is the most logical to offer it to the peanut together with vegetables. In such combination the nutrition value of products increases as they well supplement each other. The meat mash (both industrial, and house preparation) which remained after feeding can be stored in the refrigerator in a glass container within a day or according to the instruction of the producer.

As for industrial meat products for children, they are presented by several types: mashed potatoes happen homogenized, melkoizmelchenny and krupnoizmelchenny. Some producers also let out quenelles for the grown-up kids. Quite often meat in mix with an offal is issued. Products with smaller extent of crushing, as a rule, incorporate some additional ingredients. They can include meat broth, spices, animal fats (butter, beef or chicken fat, shpig), vegetable oils, and also dairy or soy proteins. Besides, formoobrazovatel and thickeners - starch, rice flour or semolina are quite often used. In addition, the combined products - meat - vegetable, meat - krupyany widely are issued.