SD Dojavi
OSMRTNICE
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stdClass Object ( [id] => 1358436 [title] => Odrezak treba biti blago krvav, ali je li to zaista krv što curi iz njega? Crvena tekućina potpuno je zbunila gurmane [alias] => odrezak-treba-biti-blago-krvav-ali-je-li-to-zaista-krv-sto-curi-iz-njega-crvena-tekucina-potpuno-je-zbunila-gurmane [catid] => 265 [published] => 1 [introtext] => [fulltext] =>

Oni koji ne vole slabo pečeni odrezak često kažu da je to zato što ne uživaju u tome što im meso ostane "krvavo", ali ispada da crvena tekućina uopće nije krv.

Mnogi će reći da je slabo pečeni odrezak najukusniji način uživanja u mesu, ali drugi će reći da ne podnose kada je u sredini ružičast jer im se ne sviđa “krv” koja curi iz odreska kada ga zarežu. Ali, znate li što je zapravo tekućina za koju ste dosad mislili da se radi o krvi?

Upravo pečen

To je nešto što se zove mioglobin, a to je protein koji dostavlja kisik mišićima životinja. Protein pocrveni tek kad se meso reže ili izloži zraku, a zagrijavanjem protein može poprimiti tamniju boju. To znači da je odrezak koji jedete i koji izgleda “krvavo” zapravo upravo pečen na nižoj temperaturi, što crvenu boju mioglobina čini življom, piše Mirror.

Jeffrey Savell, profesor znanosti o mesu na teksaškom sveučilištu A&M, rekao je za HuffPost da će životinje s aktivnijim mišićnim tkivom, kao i starije životinje, proizvoditi meso s više mioglobina. Ne samo da to utječe na odreske, već također objašnjava zašto se tamnije meso nalazi na purećim batacima, dok se svjetlije meso nalazi u prsima, budući da bataci imaju aktivnije mišićno tkivo pa proizvode više mioglobina.

Zapravo, crvena boja koju smo počeli povezivati ​​sa sirovim mesom zapravo je uzrokovana procesom pakiranja u kojem je meso izloženo kisiku. Najsvježiji komad goveđeg mesa bio bi ljubičaste boje, a proces oksidacije je ono što ga mijenja u ton tamno crvene kakav vidimo na policama supermarketa.

Smeđa boja znači jedno

Oksidacija je također razlog zašto crveno meso počinje dobivati ​​smeđu boju kad je staro nekoliko dana. I dok to možda izgleda manje privlačno, to ne znači da nije sigurno za jelo.

Savell je rekao: “Smeđe meso ne znači da se ne smije konzumirati. Ali, supermarketi će sniziti njegovu cijenu. Ako kupite meso smeđe boje, obavezno ga pripremite odmah”, kazao je.

Savell je također objasnio razlog zašto odrezak izgleda kao da još uvijek pušta krv – zato jer meso sadrži oko 70% vode, pa kada pomiješate crveni mioglobin s prirodno sočnim mesom, na kraju dobijete tekućinu koja pomalo sliči razvodnjenoj krvi. Dodao je: “Imate vodu, mioglobin i druge pigmente koji cure iz sočno ispečenog odreska. Odatle dolazi ovaj sok. Uvjeravam vas da to nije krv”, zaključio je.

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Oni koji ne vole slabo pečeni odrezak često kažu da je to zato što ne uživaju u tome što im meso ostane "krvavo", ali ispada da crvena tekućina uopće nije krv.

Mnogi će reći da je slabo pečeni odrezak najukusniji način uživanja u mesu, ali drugi će reći da ne podnose kada je u sredini ružičast jer im se ne sviđa “krv” koja curi iz odreska kada ga zarežu. Ali, znate li što je zapravo tekućina za koju ste dosad mislili da se radi o krvi?

Upravo pečen

To je nešto što se zove mioglobin, a to je protein koji dostavlja kisik mišićima životinja. Protein pocrveni tek kad se meso reže ili izloži zraku, a zagrijavanjem protein može poprimiti tamniju boju. To znači da je odrezak koji jedete i koji izgleda “krvavo” zapravo upravo pečen na nižoj temperaturi, što crvenu boju mioglobina čini življom, piše Mirror.

Jeffrey Savell, profesor znanosti o mesu na teksaškom sveučilištu A&M, rekao je za HuffPost da će životinje s aktivnijim mišićnim tkivom, kao i starije životinje, proizvoditi meso s više mioglobina. Ne samo da to utječe na odreske, već također objašnjava zašto se tamnije meso nalazi na purećim batacima, dok se svjetlije meso nalazi u prsima, budući da bataci imaju aktivnije mišićno tkivo pa proizvode više mioglobina.

Zapravo, crvena boja koju smo počeli povezivati ​​sa sirovim mesom zapravo je uzrokovana procesom pakiranja u kojem je meso izloženo kisiku. Najsvježiji komad goveđeg mesa bio bi ljubičaste boje, a proces oksidacije je ono što ga mijenja u ton tamno crvene kakav vidimo na policama supermarketa.

Smeđa boja znači jedno

Oksidacija je također razlog zašto crveno meso počinje dobivati ​​smeđu boju kad je staro nekoliko dana. I dok to možda izgleda manje privlačno, to ne znači da nije sigurno za jelo.

Savell je rekao: “Smeđe meso ne znači da se ne smije konzumirati. Ali, supermarketi će sniziti njegovu cijenu. Ako kupite meso smeđe boje, obavezno ga pripremite odmah”, kazao je.

Savell je također objasnio razlog zašto odrezak izgleda kao da još uvijek pušta krv – zato jer meso sadrži oko 70% vode, pa kada pomiješate crveni mioglobin s prirodno sočnim mesom, na kraju dobijete tekućinu koja pomalo sliči razvodnjenoj krvi. Dodao je: “Imate vodu, mioglobin i druge pigmente koji cure iz sočno ispečenog odreska. Odatle dolazi ovaj sok. Uvjeravam vas da to nije krv”, zaključio je.

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StoryEditorOCM
Zdravljea najukusniji je

Odrezak treba biti blago krvav, ali je li to zaista krv što curi iz njega? Crvena tekućina potpuno je zbunila gurmane

Piše MOZAIK SD
25. siječnja 2024. - 20:09
26447615
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Oni koji ne vole slabo pečeni odrezak često kažu da je to zato što ne uživaju u tome što im meso ostane "krvavo", ali ispada da crvena tekućina uopće nije krv.

Mnogi će reći da je slabo pečeni odrezak najukusniji način uživanja u mesu, ali drugi će reći da ne podnose kada je u sredini ružičast jer im se ne sviđa “krv” koja curi iz odreska kada ga zarežu. Ali, znate li što je zapravo tekućina za koju ste dosad mislili da se radi o krvi?

Upravo pečen

To je nešto što se zove mioglobin, a to je protein koji dostavlja kisik mišićima životinja. Protein pocrveni tek kad se meso reže ili izloži zraku, a zagrijavanjem protein može poprimiti tamniju boju. To znači da je odrezak koji jedete i koji izgleda “krvavo” zapravo upravo pečen na nižoj temperaturi, što crvenu boju mioglobina čini življom, piše Mirror.

Jeffrey Savell, profesor znanosti o mesu na teksaškom sveučilištu A&M, rekao je za HuffPost da će životinje s aktivnijim mišićnim tkivom, kao i starije životinje, proizvoditi meso s više mioglobina. Ne samo da to utječe na odreske, već također objašnjava zašto se tamnije meso nalazi na purećim batacima, dok se svjetlije meso nalazi u prsima, budući da bataci imaju aktivnije mišićno tkivo pa proizvode više mioglobina.

Zapravo, crvena boja koju smo počeli povezivati ​​sa sirovim mesom zapravo je uzrokovana procesom pakiranja u kojem je meso izloženo kisiku. Najsvježiji komad goveđeg mesa bio bi ljubičaste boje, a proces oksidacije je ono što ga mijenja u ton tamno crvene kakav vidimo na policama supermarketa.

Smeđa boja znači jedno

Oksidacija je također razlog zašto crveno meso počinje dobivati ​​smeđu boju kad je staro nekoliko dana. I dok to možda izgleda manje privlačno, to ne znači da nije sigurno za jelo.

Savell je rekao: “Smeđe meso ne znači da se ne smije konzumirati. Ali, supermarketi će sniziti njegovu cijenu. Ako kupite meso smeđe boje, obavezno ga pripremite odmah”, kazao je.

Savell je također objasnio razlog zašto odrezak izgleda kao da još uvijek pušta krv – zato jer meso sadrži oko 70% vode, pa kada pomiješate crveni mioglobin s prirodno sočnim mesom, na kraju dobijete tekućinu koja pomalo sliči razvodnjenoj krvi. Dodao je: “Imate vodu, mioglobin i druge pigmente koji cure iz sočno ispečenog odreska. Odatle dolazi ovaj sok. Uvjeravam vas da to nije krv”, zaključio je.

#ODREZAK#BIFTEK#KRV
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11. svibanj 2024 13:32