It’s important to cook meat properly. Cooking meat properly ensures that harmful bacteria on the meat are killed. If meat isn't cooked all the way through, these bacteria may cause food poisoning.
Bacteria can be found all the way through certain meat. This means you need to cook these sorts of meat all the way through. When meat is cooked all the way through, its juices run clear, and there is no pink or red meat left inside.
Meats that you should cook all the way through are:
poultry and game such as chicken, turkey, duck and goose
burgers and sausages
rolled joints of meat
You can eat whole cuts of beef or lamb when they are pink inside –or 'rare' – as long as they are cooked on the outside. This is because any bacteria are generally on the outside of the meat.
These meats include:
What do we know about the Liver’s pros and Cons?
The liver in all slaughtered animals are rich with vitamin A, easy to digests, mostly fat free, low calories, and a lot of Iron and the calf liver known to be delicious.
For vitamin A the adult daily dose should be:
0.7 mg for male
0.6 mg for female
Nevertheless, we should be careful of overconsumption when we eat liver, because by getting older the vitamin A will be stored in the body to a detrimental level and our bodies will not be able use all the vitamin A amount.
If the body contains vitamin A around 1.5mg daily. After getting old this may affect the bones so it can be breakable.
It's safe to freeze raw meat providing that you:
freeze it before the 'use by' date
follow any freezing or thawing instructions on the label
cook the meat straight away if you defrost it in a microwave - if you want to defrost meat and cook it later, thaw it in a fridge so that it doesn't get too warm
use the meat within two days of defrosting - it will go off in the same way as fresh meat
cook food until it's steaming hot all the way through
When meat thaws, liquid can come out of it. This liquid will spread bacteria to any food, plates or surfaces that it touches. Keep the meat in a sealed container at the bottom of the fridge, so that it can't touch or drip onto other foods.
If you defrost raw meat and then cook it thoroughly, you can freeze it again. But never reheat meat, or any food, more than once as this could lead to food poisoning.
It is important to store and prepare meat safely to stop the bacteria from spreading and avoiding any food poisoning.
store raw meat in clean sealed containers on the bottom shelf of the fridge, so the meat can't touch or drip onto other food.
follow any storage instructions on the label, and don't eat meat after its 'use by' date
if you cook meat that you're not going to eat straight away, cool it as quickly as possible and then put it in the fridge or freezer - remember to keep cooked meat separate from raw meat
always thoroughly clean plates, utensils, surfaces and hands after they have touched raw or thawing meat to stop bacteria from spreading
Meat is a major source of Iron. It contains protein and amount of Keratin and also contains minerals like Zinc & Phosphorus. It contains also vitamins such as B1 & B2. Red meat is a rich resource of Alpha Lipoic Acid (ALA) which is known as a strong antioxidant.