Red Meat and Protein

Red Meat and Protein Avitta Olivero    Red meat as a source of protein Introduction Meat and processed meat products are a vital source of protein, lipids and other nutritionally important functional constituents which are essential components in a human diet. The two main categories of meat are red and white meat. As per nutritional concepts, the red meat is referred to as the one which is reddish in appearance in raw state and has an elevated myoglobin content in it. Red meat category which is highly consumed by humans include beef, lamb, pork and processed meat products. White meat is the one with a pale appearance and mainly includes poultry, veal and rabbit. Protein are macromolecules which are composed of long chains of amino acids and are referred to as the building block of the body as it is present in every single cell in the human body. It is vital to include protein containing food in the diet as it essential for major functions include growth and repair and is a major energy source of the body. Among the different food stuffs meat and meat products supplies the necessary protein in human diet. Protein is present in both the vegetarian and non-vegetarian food. As per the New Zealand nutrition foundation animal food as well as plant sources such as soya and quinoa supplies the essential amino acids which are important for the body functions. This essay specifically focusses on analysing the importance of Red meat as a source of protein. Literature review Nutrient profile of meat A critical analysis on the nutritional composition of any food is essential for any study on human nutrition. Meat has become an integral part of human diet. Meat is a complex structured food which includes components of biological value such as micronutrients (minerals and vitamins), proteins, fats and low level of carbohydrates. As Per the Food Standards Australia New Zealand the meat includes the flesh with skeletal muscle and fat as well as offal which include the internal organs of the animal. Meat comprises about 75 % moisture content 20 % protein, 3 % lipid and 2 % soluble non-proteinaceous compounds (Briggs Schweigert, 1990). Meat serves as a vital source of proteins, vitamins such as vitamin B6, B12 and vitamin D, Omega-3 unsaturated fatty acids and minor levels of trace elements such as zinc, iron, phosphorus, bioactive compounds like carnitine, carnosine, ubiquinone and several antioxidant compounds. All these nutritional contents of meat make it an essential component of human diet (Williams, 2007). Importance of Protein in human diet   Ã‚   Proteins are nitrogenous compounds which are constituted of amino acids. There are about twenty aminoacids which are vital for the growth and other cellular functions. Amino acids are mainly categorised in two: essential and non-essential aminoacids. Non-essential aminoacids are those which can be synthesized by the body and those which cannot be synthesized by the human body and supplied via the diet are essential amino acids (Hoffman Falvo, 2004).Animal protein is the appropriate source of protein as it includes the essential amino acid content in it and hence it is essential to in include animal based food in the diet. Animal based food include meat and meat products (Pighin et al., 2016). Red Meat protein Meat is composed of higher concentration of proteins which includes the structural proteins such as myofibrillar protein, sarcoplasmic proteins and proteins that are present in connective tissue such as collagen and elastin (Pighin et al., 2016). Meat is a complete source of protein as it includes all essential amino acids such as lysine, threonine, methionine, phenylalanine, tryptophan, leucine, isoleucine, valine. Protein concentration differs in both raw and cooked meat as the nutrients get more concentrated during cooking process due to the depletion of water content in the meat and the meat proteins exhibit higher digestibility ratio. As per the studies, 100g of raw red meat contain about 20-25% of protein whereas in 100g of cooked red meat the protein content is about 28-36% as the protein profile is modified after the cooking process. Beef and pork are considered to have the highest protein content in them. The U. S Dietary Reference Intake (USDRI) recommend a daily intake of 0.8g/kg of protein for adults which is the basic requirement for the proper functioning of the body and this prescribed intake rate of protein by USDRI lowers the incidence of cardiovascular diseases, osteoporosis and diabetes particularly type-2 diabetes (McNeill, 2014). Evaluation of meat protein quality Protein digestibility corrected amino acid score(PDCAAS) is a standard methodology recommended by world health organization and food and agriculture organization (FAO/WHO) to estimate the protein quality. In this method the protein quality is estimated by expressing the content of the first limiting essential amino acid of the test protein as a percentage of the content of the same amino acid content in a reference pattern of essential amino acids (FAO/WHO, 1990). The resultant value obtained by this method was taken as the protein digestibility corrected amino acid score (PDCAAS) and highest possible score in this method is 1.0. As per the PDCAAS method the protein quality score of red meat is estimated to be 0.9 whereas the protein quality score is between 0.5-0.7 for plant based food. According to Schaafsma, the protein digestibility corrected amino acid score is considered to the reliable method for estimating the quality of proteins consumed in the human diet (Williams, 2007). Table showing the protein quality rankings according to FAO/WHO (Williams, 2007). Near-infrared spectroscopy Near infrared reflectance (NIR) spectroscopy is an ultra- sensitive, rapid and less complicated analytical technique that aids in the assessment of chemical constituents present in the meat sample (Osborne, Fearn, Hindle, 1993).Near infrared spectroscopy is an advanced method that is widely employed in the quantitative analysis of fat, protein and moisture content in meat and meat products. The differentiation between various classes such as beef and kangaroo meat, chilled and non-chilled beef was possible by the near-infrared spectroscopy method. Sample preparation has a vital role in this method as the non-homogenised muscles absorb bulk amount of energy and generating a less accurate reflectance pattern in comparison with the non-homogenised muscle sample. Inaccurate preparation of meat samples adversely affected the clarity of the prediction of chemical composition of meat sample is equivalent to the protein quantity of the food sample.(Prieto, Roehe, Lavà ­n, Batten, Andrà © s, 2009) Other nutritional constituents of red meat   Ã‚   Fat Fat is considered as the important repository of energy that supplies the necessary fatty acids and serves as precursors for various metabolic mechanism in the body. The fatty acid content in red meat are saturated in nature because the unsaturated fatty acid is transformed to saturated form by the microbes present in the rumen. The major saturated fatty acids present in red meat are palmitic and stearic acid. The fatty acid content varies when the fat is trimmed off from the meat.(Gerber, 2007) Vitamins Vitamins are organic compounds that are present in minor concentration in food and are important for metabolic functions. The major vitamins present in meat and meat products include vitamin B12, B1 (thiamine), B6 and vitamin D. vitamin B6 acts as a coenzyme for several chemical reactions in the human body such as gluconeogenesis. The vitamin B6 concentration are expected to be in the range between 0.40-0.6mg/100g of meat. Vitamin B12 which is commonly known as riboflavin. The vitamin B12 involved in human metabolic process includes the Methyl cobalamin and 5-deoxyadenosyl cobalamin (Rivlin Pinto, 2001). Vitamin B1 is vital for normal cellular functions and serves as a coenzyme in various chemical process in the body. (Gerber, 2007) Minerals and trace elements The major minerals which are prevalent in red meat are the iron and zinc. The highest concentration of these minerals is observed in beef and pork meat(Williams, 2007).The iron content present in red meat is the heme iron rather than the non-heme iron contained in plant based foods. The heme iron is readily absorbed by the human body and this absorption rate is enhanced by the protein present in red meat. In meat, the factors such as phytate, tannin, oxalate and fibres are absent in red meat which can adversely affect the iron absorption rate. Similarly, the zinc absorption from animal based food is relatively higher than that from plant based food stuffs. The vital trace element found in meat is the selenium which are an integral part of selenoproteins which includes enzymes that are involved in important process such as anti-oxidative defence mechanism, synthesis of thyroid hormone and nucleic acid (DNA), fertility and reproduction.(Gerber, 2007) health benefits of Red meat consumption Emergence in the research of red meat as a source of high bioavailable irons, high grade protein and other essential nutrients is on high as great importance is given in the improvement of stamina and vitality. Middle age and beyond requires more consumption of high grade protein which is essential for the maintenance quality of life associated with the required muscle strength and mass. Protein causes a stimulation effect on the anabolism of muscle protein. (McAfee et al., 2010)Amino acids present in red meat are branched chain amino acids, which are necessary for the synthesis of protein. Red meat contains the highest amount of branched chain amino acids. (Ford Caspersen, 2012) Demerits: Previous studies reveal people with excess intake of red meat have been found to have higher cholesterol and higher plasma concentration of total cholesterol and Low-density lipoprotein (LDL) cholesterol and triglycerides(TG) as compared to low and medium consumer of red meat as well as vegans and vegetarians. There have also been studies showing significant relation between red meat and risk of colon cancer. Cooking red meat at higher temperature leads to the development of mutagenic compounds such as HCAs and polycyclic aromatic hydrocarbons (PAHs) which are responsible for various cancers. There are also evidences that show the saturated fatty acid content in red meat can be linked with chronic heart diseases. (McAfee et al., 2010) Summary Red meat is a rich source of nutritionally rich compounds which are essential in a human diet. Meat is a potent source of protein and it supplies the major amino acids that cannot be synthesized by the body termed as essential amino acids. The nutrient composition of meat includes fat, essential amino acids, vitamins, minerals and trace elements that makes it an inevitable part of human diet. Certain studies do show red meat is harmful when consumed in higher amounts and when cooked at higher temperatures, hence a proper monitoring on the cooking practices and consumption of red meat is essential to maintain a healthy diet. References Briggs, G., Schweigert, B. (1990). An overview of meat in the diet. Advances in meat research (USA). Ford, E. S., Caspersen, C. J. (2012). Sedentary behaviour and cardiovascular disease: a review of prospective studies. International journal of epidemiology, dys078. Gerber, N. (2007). The role of meat in human nutrition for the supply with nutrients, particularly functional long-chain n-3 fatty acids. ETH. Hoffman, J. R., Falvo, M. J. (2004). Protein-Which is best. Journal of Sports Science and Medicine, 3(3), 118-130. McAfee, A. J., McSorley, E. M., Cuskelly, G. J., Moss, B. W., Wallace, J. M., Bonham, M. P., Fearon, A. M. (2010). Red meat consumption: An overview of the risks and benefits. Meat science, 84(1), 1-13. McNeill, S. H. (2014). Inclusion of red meat in healthful dietary patterns. Meat science, 98(3), 452-460. Osborne, B. G., Fearn, T., Hindle, P. H. (1993). Practical NIR spectroscopy with applications in food and beverage analysis: Longman scientific and technical. Pighin, D., Pazos, A., Chamorro, V., Paschetta, F., Cunzolo, S., Godoy, F., . . . Grigioni, G. (2016). A Contribution of Beef to Human Health: A Review of the Role of the Animal Production Systems. The Scientific World Journal, 2016. Prieto, N., Roehe, R., Lavà ­n, P., Batten, G., Andrà ©s, S. (2009). Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review. Meat science, 83(2), 175-186. doi:http://dx.doi.org/10.1016/j.meatsci.2009.04.016 Rivlin, R. S., Pinto, J. T. (2001). Riboflavin (vitamin B2). Handbook of vitamins. 3rd ed. New York: Marcel Dekker, 255-273. Williams, P. (2007). Nutritional composition of red meat. Nutrition Dietetics, 64(s4), S113-S119.

Explain the process that you went through to create and market your band, you must use specific media vocabulary

In this term, we have been studying media. During this time, we have created a band as our ‘product'. My band has been targeted at teenagers and young adults. The image I aimed create for my band, was a ‘bad-boy' or ‘gangster' image. The name I have given to my band was ‘Bad Behaviour', this portrays the image given, – that they behave badly, bringing across a gangster similarity. Their profile also puts across their image, because of their; age, where they grew up, their style, and the way they speak (street talk). The words which detonate their band name, such as trouble, and sexy, also depict their ‘bad – boy', ‘gangster' image. Having decided on an image, and created a ‘product', I took steps to create and gain publicity for my band. To start off I created a leaflet, advertising a gig where the band would be performing, including where and when it would be. I made my leaflet colourful, so that it stood out to passers by, our second step was to gain publicity for the band. To do this, I thought of a stunt for my band, I decided to have them pull up outside the gates of Walton Prison in Liverpool, and perform some of their tracks. Later, we wrote some newspaper reports publicising the facts of the incident, which was all good free publicity. We created reviews, commenting on their new single that they were bringing out, which would also create publicity, as it would be placed in a popular teen magazine such as ‘smash hits', so this might tempt people to go out and buy their debut single. Our final publicity stunt was to get our band on a local radio station. We worked in groups and pretended to interview our band. This would gain publicity as well, because listeners to that radio station would hear about the band and their music, using recommendations from the radio dj, and from the image the band put across from their first, to last publicity stunts, which may get the band their first fans. My band has recorded their debut single, my review reflects this. The review reinforces the image of my band because it refers to bands that play the similar music, who also have influenced my band. This is where their influences originally grew from. The image that my band puts across is a ‘bad – boy' image which their influential bands, like So Solid crew, and Blazin' Squad also have. After creating and marketing my band, I am aware that famous bands don't just appear with their fame and money, they have to earn it. They take careful steps in order to ensure that they are a success. A lot of hard work is needed in order to complete these steps. It is very important to work towards a specific target audience, because peoples taste in music differs as they get older. This means that you would need to include ranges of different types of music in your single, which would be incredibly difficult to achieve music that a majority of people all like.

The John Dewy Principles

â€Å"The correlate in thinking of facts, data, knowledge, already acquired, is suggestions, inferences, conjectured meanings, suppositions, tentative explanations:–ideas, in short. † Out of the authors that I have read this year, Alfred North Whitehead and John Dewey are the two that I have found the greatest commonality with in the subject of obtaining and gaining information. Whitehead speaks on education relating back to Life. It seems to be the only way to become a person that can understand the world around him/her is to be a person who learned using life as the main force in education. â€Å"There is a proverb about the difficulty of seeing the wood because of the tress†¦ The problem of education is to make the pupil see the wood by means of the trees. † I think that he and I touch base with the idea of life being the driving force in education. Whitehead continues with distaste for formulated subjects and views Life as the only subject matter for education. Dewey seems to feel as though life should be the main subject matter for education. Dewey expresses an interest very similar to Whiteheads in the three stages in which education travels. Whitehead felt that romance was the first stage of education. Dewey stated that the pupil must first † have a genuine situation of experience-that there be a continuous activity in which he is interested for its own sake. † He continues with the methods that would best help the pupil to formulate their own conclusions. Secondly, that a genuine problem develop within this situation as a stimulus to thought; third, that he process the information and make the observations needed to deal with it; fourth, that suggested solutions occur to him which he shall be responsible for developing in an orderly way; fifth, that he have opportunity and occasion to test his ideas by application, to make their meaning clear and to discover for himself their validity. † This brings us to the scientific method. Now, instead of being fed information, we begin to formulate knowledge. There is a problem (noticed detail), thinking, hypothesis (educated idea), experiment, conclusion which compares to the hypothesis and reaches for a proof or disproof. We have created proof or even a habit. Whitehead expresses the danger of the implantation of inert ideas. Dewey wrote that â€Å"†¦ ideas are anticipations of possible solutions†¦ and tested by the operation of acting upon them. † Dewey was concerned with the school problems that are assigned to students becoming empty pointless problems that importance ends with the beginning of the pupil as a human. An idea that came to mind was to have a basic break down as far as the needed subject matter that has to be covered yet letting the pupil†s go out and find it in their lives as human beings. Dewey would describe this as an unscholastic approach. A problem that can lie here, is insufficient material being covered or students not fulfilling their part. Another potential problem would lie in the size of the class. A larger class size would have the great possibility of some student's ideas being left uncovered. I considered how that might have a worse effect than inert ideas. Their ideas being left uncovered leave them with a lack! on the information as a whole. The realism of the situation is another factor to consider as well as the time prospective. In closing, I understand and agree with both Whitehead and Dewey's propositions for a more efficient style of acquiring a more fruitful, long term, though process, it would take more than I think is possible without lengthening the academic year. And what student would really want that?

The Absurdity of Scientific Creationism Essay - 2866 Words

The Absurdity of Scientific Creationism We humans have always thought of ourselves as being unique, whether by divine sanction or by a self-established belief in superiority. For some, this understanding is intimately tied to the traditional tenets that have long been held as fact, having only recently been challenged. For modern Christians, the literal interpretation of the Bible=s account of creation has come under attack by the development and widespread acceptance of Darwinian evolution. To some, undermining the credibility of Biblical creation directly calls into question the Bible=s authority on its moral teachings. As Ken Ham, from the WGBH Boston Video Evolution Series: What About God? states, AYwhat it [the Bible] says†¦show more content†¦On the contrary, Henry Morris is shrewd with his presentation and explanations, and it is easy to see how a non-science versed individual could be persuaded into doubting the merits of evolution. Case 1: AThe Wistful Search for Good Mutations@ In Morris= The Modern Creation Trilogy: Science Creation[ii], he challenges the scientifically and commonly held notion of genetic mutations as the raw material of evolution (p. 176)[iii]. Although many scientists have acknowledged that the chance occurrence of a beneficial mutation is significantly low in comparison to any random mutation in general, Morris runs off with this idea and exploits it as another example where evolution has got it wrong. For Morris, it almost appears as if the evolutionary theory is part of the a greater Aconspiracy@ to deny the existence of God. AThe concept seems merely to be a commentary on the intense desire of evolutionists to avoid the Creator@ (p. 39)[iv]. 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