Category meat

What are the differences between these two foods? Better meat or fish? Meat is often considered a better food than fish as it is richer in nutrients. In reality the latter has a high nutritional value, inferior to meat in some aspects but definitely superior to others. The main difference between these two foods lies in the different amounts of proteins and lipids

From INRAN's research, which compared the nutritional characteristics of cured meats from 1993 to today, it emerged that pork has a lower cholesterol content and a better balance between saturated and unsaturated fats than in the past. This result was achieved on the one hand thanks to targeted genetic selections and on the other using breeding techniques that give more space to the use of corn, barley and soy in the diet, intervening also on the level of sedentariness of the animal

The graph on the side shows the progressive reduction of fats in Italian pigs in the second half of the last century. In particular, from the use of so-called heavy breeds we have gone on to select ever leaner (light) pigs. While a light pig is slaughtered when it reaches 90-110 kg of live weight, a heavy pig continues to fatten up to a weight of 150-170kg

All members of the Leporidae family, such as rabbits and hares, are used for food for their meat; they are part of the European, Chinese, South American and sometimes Middle Eastern diet. According to some estimates, annual world production of rabbit meat amounts to around 200 million tons. The rabbit is sold fresh in butchers and markets, while it can be found frozen in large businesses

Rabbit meat is an excellent source of high biological value proteins, to the point of overcoming the concentrations of beef and pork. Moreover, compared to the latter, it is richer in some vitamins and certain minerals. On the other hand, it has a lower total fat content (triglycerides, cholesterol, fat-soluble vitamins, etc

Rabbit starvation , also called protein poisoning , or caribou disease , is a form of acute malnutrition. WARNING! Protein poisoning should NOT be confused with protein toxicity, which is related to kidney disease and therefore to proteinuria. This disorder is caused by excessive consumption of lean meat (for example, rabbit) associated with the lack of other nutritional sources; usually, other organic stress factors coexist, such as the cold and very dry climate

In many intensive farms, chickens are regularly fed with feed containing an additive called roxarsone . This is used to control the concentration of pathogens inside the chickens' stomach, while promoting the early development of poultry. Roxarsone is an organic derivative of relatively benign arsenic

The most modern varieties of broiler chicken have been specially selected for intensive breeding, in order to improve the ratio between the food supplied and the animal's meat production. These are generally boilers , which literally means "crossover" or "hybrid". The most common breeds of chicken consumed in the United States are the Cornish Cross and the White Rock, while in Europe the Ross and the Cobb are more widespread

The so-called by-products are also obtained from the chicken. Among these we recognize: Blood - in Asia it is drained into a container during slaughter. Collected in containers similar to cake tins, coagulating, it coagulates and becomes a sort of pudding. Cut into cubes, it is often added to soups Carcass - remains after the animal has been boned

Chicken is certainly one of the most consumed animal foods in the Western world. This is mainly due to two factors: thinness of the meat and cheapness in the purchase. In itself, the chicken is not a product of gastronomic elite, although nowadays it is increasingly difficult to find one with the typical taste of the "free-range" animal