I-Fact!

Dear Readers,

Do you enjoy eating meat? What kind of meat do you like? What do you know about Indonesia’s meat consumption? In 2020, the amount of Indonesia’s poultry consumption was forecasted to be about 7.66 kg/capita, beef and veal were 2.01, pig meat consumption was 1.01, and sheep was 0.43. Beef consumption is lower than poultry because it is more expensive. Although, beef is an important food in Indonesian culture and traditional cuisine. Beef features very strongly in traditional staple dishes like Bakso, Rendang, and Semur. As beef is more expensive it is more likely to be consumed by the upper social class during major celebrations (e.g. Idul Adha or Idul Fitri).

Indonesia’s meat consumption of beef is low compared to other ASEAN countries. The problem is not the interest of people to consuming meat, but Indonesia’s capabilities to produce more to meet existing demands and needs. The fact that of all the beef consumed, around 58% is being met by direct imports, much of it from Australia.

How to recognize healthy meat from several indicators?. First, the aroma of meat. Fresh meat will give off a fresh aroma, not a fishy, rancid, and sour odor. Second, the color of the meat. Fresh beef has a bright, bright red color different from chicken which has a pink color. Fresh meat will show muscle fibers. Third, the texture of fresh meat is solid and firm but not stiff and also looks moist.

Meat is composed of water, protein and amino acids, minerals, fats, and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates. A beef carcass according to the FAO has about 54.7% water, 16.5% protein, 28.0% fat, 0.8% ash, and produces about 1351 kilojoules of energy per 100 g. Meat is important because its high-quality protein contains all the essential amino acids and highly bioavailable minerals and vitamins human need. They are a rich source of high-value proteins, a variety of fats (including omega-3 polyunsaturated fatty acids), zinc, iron, selenium, potassium, magnesium, sodium, vitamin A, B-complex vitamins and folic acid. The essential amino acids, B12 vitamins, and iron content in meat makes them highly valued, as they’re not as readily available in vegetarian diets.

Every country has its own way to grade their beef differently based on the Ribeye which comes from the rib of a cow. There are three predominant grading systems based on the marbling scores that are commonly used: The US, The Japanese, and The Australian. The marbling scores determined by lots of categories. But, the common indicator across these systems is Beef Marbling Standard (BMS). To explain and compares the three grading systems, let’s take a look at the picture below.

How-we-label-beef

The beef marbling standard assigns a score to the meat-based on how much intramuscular fat it has. It is scored from 1-12, with 1 being the least marbling and 12 being the most. The maximum number of BMS usually reached at number 9. But in Japan, its maximum number of BMS is 12 because Japan has Wagyu beef that is generally considered as the highest grade due to its extreme level of marbling.

Official-Beef-Marbling-Standard-including-Beef-Color-Standard-and-Beef-Fat-Standard

Even though the grading systems are not only about the meat BMS, the customers and the sellers always want to know the BMS. For example: I sell BMS 9 domestic wagyu strip for $75 a pound, whereas I sell BMS 12 Kobe for $200 a pound. Both would be considered a quality of A5 in The Japanese Grading Standards. The price rised drastically just within the BMS score.

Fresh meat are highly perishable. to keep the standard and shelf life, fresh meat must be handled and stored correctly. The ideal temperature for the storage of fresh meat is 28°F to 32°F. Meat should be stored in the coldest part of the refrigerator. Rapid growth of bacteria begins at about 50°F. So, it should be frozen as soon as possible to preserve optimal quality. Another method of preserving meat is freezing. Meat should not be salted prior to freezing. Salting draws out moisture and oxidizes meat fat giving it a rancid flavor and reducing the time meat can be left in the freezer.

You can follow these tips to get the best quality of meat preservation:

  1. Purchase the product before the date expires
  2. Follow handling recommendations on product
  3. Keep meat in its package until ready to use.
  4. Note remember the date expired
  5. Cook or freeze the product 

Beef cooking technique can be divided into 2 categories, moist heat cooking and dry cooking. Moist heat cooking is techniques that involve cooking with moisture to transfer heat to the meat, such as steam, water, or stock. This technique is great for people that are beginners to cooking as it is not hard to do, work best with less expensive beef, and always turned out great even if you make some mistakes. Braising and stewing is one example of moist heat cooking. Moist heat cooking is primarily used for cooking watery based cuisine, such as gulai or soto. Meanwhile, in dry heat cooking, the heat is transferred to food through air, fat, metal or radiation. Cooking with these techniques is harder than moist heat because it uses higher temperature so it’s easily burned. The most common example is grilling, roasting, and frying. Dry heat cooking is usually used for cooking large chunk of beef and non watery based cuisine such as steak and rendang.    

These are benefits of consuming meat: 

  1. Meat definitely categorize as one best source of protein
  2. Meat contains iron, zinc, and selenium. Iron forming hemoglobin, zinc helps tissue formation and metabolism, and selenium breaks down the fat and chemicals in the body.
  3. Meat contains vitamin A,B, and D which have stronger teeth and bones.
  4. Reduced appetite and increased metabolism. Many studies have shown that high-protein diets that include meat increase metabolic rate, reduce hunger, and promote fullness
  5. Retention of muscle mass. Animal protein intake is consistently linked to increased muscle mass. In one study in older women, eating beef increased muscle mass and reduced markers of inflammation
  6. Stronger bones. Animal protein may improve bone density and strength. In one study, older women with the highest intake of animal protein had a 69% decreased risk of hip fractures
  7. Better iron absorption. Meat contains heme iron, which your body absorbs better than non-heme iron from plants

Besides having a good impact on the body, it turns out meat can have a bad effect if consumed in excess. Here are some of the negative effects of consuming meat excessively,

  1. Bad breath

In the body, meat is digested into ketones. These ketones cause bad breath.

  1. Constipation

Meat does not contain fiber, so it can cause the digestive tract to clog. When consuming meat, you should balance with the consumption of vegetables.

  1. High cholesterol

Meat can be a cause of high cholesterol with improper cooking methods such as, fried or adding coconut milk.

  1. Acne

High fat content in red meat causes excess sebum production while triggering an increase in oil production. And oily skin is more prone to acne. So, reduce red meat so that the skin is acne free and smooth.

  1. Stroke

Meat causes blockages in blood vessels, it’s no surprise that it leads to strokes. Consumption of red meat in particular has been reported to increase the risk of an ischemic stroke by 47 percent.

  1. Alzheimer’s Disease

Researchers at the Sunlight, Nutrition and Health Research Center found that a Western diet heavy in animal proteins significantly increases one’s odds of developing Alzheimer’s disease.

  1. Diabetes

According to researchers, meat is “one of the most well-established dietary risk factors” for diabetes. A study by the Harvard School of Public Health found that even modest consumption of red or processed meat significantly increases the risk of type 2 diabetes — an illness that can cause debilitating health problems, including blindness, kidney failure, heart attacks, and strokes.

IAAS,

Thibk Globally, Act Locally!

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