SD Dojavi
OSMRTNICE
PRETPLATA
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stdClass Object ( [id] => 637679 [title] => Ako uvijek naručujete slabije pečen odrezak, iznenadit ćete se da on uopće nije 'krvav': crvena tekućina na vašem tanjuru nešto je sasvim drugo, a nema veze s krvlju [alias] => ako-uvijek-narucujete-slabije-pecen-odrezak-iznenadit-cete-se-da-on-uopce-nije-39-krvav-39-crvena-tekucina-na-vasem-tanjuru-nesto-je-sasvim-drugo-a-nema-veze-s-krvlju [catid] => 270 [published] => 1 [introtext] => [fulltext] =>

Kad vam u restoranu serviraju slabije pečen odrezak, na vaš zahtjev ili potpuno slučajno, dobit ćete komad mesa koje vam nakon što ga prerežete još uvijek djeluje "krvavo".

Tome u prilog ide i činjenica da se crvena tekućina razlijeva vašim tanjurom. No ona, u stvari, uopće nema veze s krvlju.

Liječnik koji je objavio da salame ne uzrokuju rak bio je na platnom popisu mesne industrije?! Splitska stručnjakinja objasnila nam je o čemu je riječ, ovo je konačna istina o kobasicama, paštetama - crvenom mesu!

Naime, gotovo sva krv tijekom klanja iscuri iz mesa, prenosi navoda FAO-a The Healthy. Riječ je o proteinu koji se zove mioglobin. Iako je srodnik hemoglobinu koji se nalazi u krvi, nema izravne veze s njim.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by @theretailbutcher on

Mioglobin pomaže mišićnom tkivu da skladišti kisik, a sirovome mesu daje crvenkastu boju. Budući da sadrži željezo, mijenja boju kad se veže s kisikom, a ona je roskasta, gotovo crvena. Većina sisavaca ima visoke količine mioglobina u mišićnom tkivu, upravo zato njihovo se meso naziva "crvenim" za razliku od, primjerice, pilećeg mesa.

Jednom kad se meso baci na žar, vrućina mijenja kemijsku strukturu mioglobina, pa crvena boja postaje smeđa. No kad je komad mesa slabije pečen, nije izgubio sočnost i vlagu, stoga ni mioglobin nije transformiran - od njega dolazi crvenkasta tekućina koja vam izgleda kao krv.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Steak Videos (@steakvideos) on

A kako gubi svježinu, i meso koje duže vrijeme stoji u hladnjaku, postaje ružne smeđe boje do koje dolazi kad se izlaže zraku. Zato neki meso tretiraju ugljikovim monoksidom koji sprječava interakciju s kisikom - kao rezultat imate meso roskaste boje koje dulje izgleda svježe, iako ne mora biti tako.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Locos X La Parrillaa (@locosxlaparrillaa) on

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Kad vam u restoranu serviraju slabije pečen odrezak, na vaš zahtjev ili potpuno slučajno, dobit ćete komad mesa koje vam nakon što ga prerežete još uvijek djeluje "krvavo".

Tome u prilog ide i činjenica da se crvena tekućina razlijeva vašim tanjurom. No ona, u stvari, uopće nema veze s krvlju.

Liječnik koji je objavio da salame ne uzrokuju rak bio je na platnom popisu mesne industrije?! Splitska stručnjakinja objasnila nam je o čemu je riječ, ovo je konačna istina o kobasicama, paštetama - crvenom mesu!

Naime, gotovo sva krv tijekom klanja iscuri iz mesa, prenosi navoda FAO-a The Healthy. Riječ je o proteinu koji se zove mioglobin. Iako je srodnik hemoglobinu koji se nalazi u krvi, nema izravne veze s njim.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Mioglobin pomaže mišićnom tkivu da skladišti kisik, a sirovome mesu daje crvenkastu boju. Budući da sadrži željezo, mijenja boju kad se veže s kisikom, a ona je roskasta, gotovo crvena. Većina sisavaca ima visoke količine mioglobina u mišićnom tkivu, upravo zato njihovo se meso naziva "crvenim" za razliku od, primjerice, pilećeg mesa.

Jednom kad se meso baci na žar, vrućina mijenja kemijsku strukturu mioglobina, pa crvena boja postaje smeđa. No kad je komad mesa slabije pečen, nije izgubio sočnost i vlagu, stoga ni mioglobin nije transformiran - od njega dolazi crvenkasta tekućina koja vam izgleda kao krv.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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A kako gubi svježinu, i meso koje duže vrijeme stoji u hladnjaku, postaje ružne smeđe boje do koje dolazi kad se izlaže zraku. Zato neki meso tretiraju ugljikovim monoksidom koji sprječava interakciju s kisikom - kao rezultat imate meso roskaste boje koje dulje izgleda svježe, iako ne mora biti tako.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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HranaSočno i crveno

Ako uvijek naručujete slabije pečen odrezak, iznenadit ćete se da on uopće nije 'krvav': crvena tekućina na vašem tanjuru nešto je sasvim drugo, a nema veze s krvlju

Piše J. V.
10. prosinca 2019. - 17:20
PREMIUM

Kad vam u restoranu serviraju slabije pečen odrezak, na vaš zahtjev ili potpuno slučajno, dobit ćete komad mesa koje vam nakon što ga prerežete još uvijek djeluje "krvavo".

Tome u prilog ide i činjenica da se crvena tekućina razlijeva vašim tanjurom. No ona, u stvari, uopće nema veze s krvlju.

Liječnik koji je objavio da salame ne uzrokuju rak bio je na platnom popisu mesne industrije?! Splitska stručnjakinja objasnila nam je o čemu je riječ, ovo je konačna istina o kobasicama, paštetama - crvenom mesu!

Naime, gotovo sva krv tijekom klanja iscuri iz mesa, prenosi navoda FAO-a The Healthy. Riječ je o proteinu koji se zove mioglobin. Iako je srodnik hemoglobinu koji se nalazi u krvi, nema izravne veze s njim.

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10. svibanj 2024 21:28