Meat in the Human Diet

Meat in the human diet usually refers to animal musculature but it can include organ and glandular tissues. The amount of meat you consume varies according to your country of residence. In Australia, a person consumes about 300 g per day, while a person living in Sri Lanka may only consume 10 g per day. The amount of meat in your diet is defined by factors such as social, economic and geographical differences.

History

Humans have been meat-eaters since their known existence. Ancient tools and scarred bones prove humans ate meat as early as 3.4 million years ago. Originally, our ancient ancestors and pre-human ancestors were thought to be vegetarians, but in over 150 ancient human cultures studied, none of them has proven to be vegetarian. Even present-day chimpanzees, the closest genetic relative to humans, prey on animals as a significant source of meat protein.

Components of Meat

The exact composition of meat varies according to the species; however, all meat contains protein, fat, choline, vitamins and minerals. Meat protein is highly digestible with 28 to 36 g of protein per 100 g of cooked meat. Four types of fat are present in meat, and 33 percent of cholesterol in your body is supplied by the meat in your diet. Meat supplies choline for proper nerve functioning, while delivering up to 66 percent of daily vitamin and mineral requirements.

Protein Quality

The protein digestibility, or quality of meat, is about 94 percent, compared to the digestibility of beans at 78 percent and whole wheat at 86 percent. Complete meat protein contains all the amino acids your body needs to function, while incomplete plant proteins lack certain amino acids. Red meat, poultry, fish, milk, eggs and cheese are considered complete protein foods. Sometimes, two incomplete proteins can be combined to provide you with adequate amino acid consumption, such as beans and rice.

Meat Consumption

Consumption of meat in the human diet depends on availability, price and tradition. The price of meat fluctuates with economic changes, which makes meat affordable in some countries and not others. In the western world, not much difference is seen between the amount of meat consumed by the rich or the poor, but in Third World countries, poorer families cannot afford meat. Also, some religious beliefs prevent consumption of certain types of meats or any kind of meat at specific times.

Meat Tenderness

Types of meat and meat recipes differ throughout the world, but everyone prefers tender, flavorful meat. Prior to processing, animal genetics and age affect meat tenderness. The type of feed does not influence tenderness, but the longer it takes for an animal to reach butchering weight, the older and tougher it will be. Several techniques in meat processing can affect toughness, as well. Lastly, the techniques you use to prepare meat can affect its tenderness and flavor.