There is a much debated dilemma among lovers of undercooked meat and those who don't like to see anything pink on their steak. To what extent is a advantage or disadvantage this type of cooking? Better taste and nutrient preservation or the possibility of introducing antibiotic resistant microorganisms into your body. How do you like to enjoy meat? If you are one of those who like meat that, almost, blood, this article will interest you!
Advantages
As the temperature and the cooking time increase, the digestion. However, what we call “undercooked meat”Is when the cooking temperature does not exceed 55 degrees. Doing so that the flavors and texture. In addition, at this point the vitamins and nutrients.
Virtually no meat, apart from the beef, it can be consumed raw.
Drawbacks
The most popular way to eat meat, well done on the outside, but pink on the inside. It is probably the Less healthy. A study carried out by the government of the United Kingdom indicates that antibiotic resistant bacteria introduced into meat could reach humans. The cause would be consuming meat that has not been sufficiently cooked.
The counselor of the Argentine Beef Promotion Institute agrees with this study and assures that "it may imply bacteriological risks for the entire population. Both for those with weak immune systems and those with nchildren or elderly, like those that have it more developed ”.
Therefore, it confirms that "it is true" that undercooked or raw meat is harmful to health. Therefore, he advises the hygiene when handling meat y cook it well, especially when it comes to ground or processed meats.
Risks of consuming undercooked meat
In the livestock production process there is a general trend of drugs. Antibiotics that fight against bacteria from sick animals. These could begin to develop mechanisms and mutations that would achieve the immunity.
The problem would come when, according to the United Kingdom, microorganisms resistant to antibiotics, superbacteriaThey could end up in the body of regular eaters of undercooked meat. Consequently, we humans would get resistance to antibiotics.
The Centers for the Control and Prevention of Infectious Diseases in the United States estimates that viruses and bacteria resistant to antibiotics cause 23.000 deaths each year in that country. This resistance has made the World Health Organization warn that we are facing "the end of the era of safe medicine."
Other microorganisms
An antibiotic resistant microorganism has emerged in China. Escherichia coli (E.coli). However, he is not the only one microorganism that can stick to undercooked meat.
Eg toxoplasmosis, especially dangerous disease during pregnancy. Originated by the protozoan Toxoplasma gondii. Wave Campylobacter, Yersinia or Salmonella. Contaminant microorganisms that are harbored in raw food, especially if they are of avian origin.
La pork, it is not far behind either. There are cases in which this undercooked meat has transmitted trichinosis. Although it is a parasite practically eradicated in developed countries.
With which meats do you take the most risk?
To answer this question, the United States Center for Science in the Public Interest studied data collected over 12 years by the Center for Disease Control and Prevention on sprouts produced by meat products.
However, “Unfortunately we have encountered a number of problems and it is difficult point to a single industry sector, ”concludes Sarah Klein, research leader. However, the study included a ranking in which the more dangerous meats to health. These are: chicken, ground meat, steaks, steaks, steaks, chops or cuts of beef of that style and, finally, turkey.
Tips
Jorge Torelli warns again and assures that “There are two types of meat products that must be cooked well: minced or ground meats and cuts very close to the surface. Burgers, for example, don't have to be red on the inside. It has to be all cooked, all brown ”.
However “The special cuts, the so-called fillets, the loin or the steak can be eaten cooked round and round”Specifies. And it is that "the bacteria do not have the ability to penetrate to the muscle, but the exterior does have to be sealed, brown".
The conclusion we draw is that, although undercooked meat maintains the flavor, nutrients and vitamins. The negative consequences of cooking at this point are mayores. Therefore, we join Torelli's advice.
