nutrient content of meat

• nutrient content of meat - water, protein, meat, few minerals and some vitamins
• protein - high quality protein high constituent of the meat (20 percent)
• one ounce of meat equals to 7 grams of protein
• fat - can vary widely according to the grade of the meat and its cut
• carbohydrate - animals contain very little carbohydrates, glycogen, found in the liver and muscle tissue when the animal is alive but the glucose (blood sugar) that makes up the glycogen breaks down to lactic acid
• vitamins - meat is a great source of certain b vitamins

  • thiamin (B1)
  • riboflavin (B2)
  • Pyridoxine (B6)
  • Vitamin B12
  • niacin and some folave
• rare beef is to be cooked at 52 degrees celcius or 125 degrees fahrenheit
• medium beef is to be cooked at 57 degrees celcius or 135 degrees fahrenheit
• medium well beef is to be cooked at 68 degrees celcius or 155 degrees fahrenheit
• well done beef is to be cooked at 71 degrees celcius or 160 degrees fahrenheit
• ground pork is to be cooked at 74 degrees celcius or 165 degrees fahrenheit
• pork is to be cooked at 71 degrees celcius or 160 degrees fahrenheit