Myths About Meat

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Posted by Erika Pitera on May 26, 2007

Myths About Meat Guidelines for healthy eating include adding foods that are naturally nutrient-rich to your diet in the correct proportions. Protein rich foods help to build and repair muscle, provide energy and maintain optimum brain function.

The USDA recommends five and a half ounces of protein rich foods daily to provide the protein, zinc, iron and various B-vitamins necessary for good health. Meats such as beef, pork, lamb, veal and buffalo can be good choices of needed protein when you know the proper facts. Find out why some of the most common rumors about meat are false.

Myth #1: You shouldn't eat meat fats - they're unhealthy.

Wrong. All dietary fats are healthy, as long as they are consumed in reasonable quantities. Fats provide energy, help in disease prevention, and play roles in growth. Fats also provide fat-soluble vitamins, like A, D, E and K. Fat consumption also provides the body with important fatty acids.

Myth #2: Plastic cutting boards are safer than wooden cutting boards.

Not true. Contrary to popular belief, plastic cutting boards are not impervious to bacteria. The truth is, pathogens can thrive on plastic boards. Many scientists have conducted thorough research on the safety of plastic cutting boards versus wooden. However, there is no definitive answer.

Regardless of what kind of board you use, keep it clean with hot, soapy water. Allow the board to air-dry or dry it with clean paper towels. You can sanitize frequently with a solution of 2 teaspoons of chlorine bleach in 1 quart of water. Rinse well. It's advisable to have two cutting boards: one for raw flesh foods and one for all other foods. This reduces your chances of cross-contamination.

Myth #3: Pork is the other white meat.

False. Pork does not belong in the category of "white meat." Pork simply lacks a certain protein called myoglobin; beef contains more myoglobin than other types of meat. A meat's processing and packaging can also affect its myoglobin content, thus changing its hue. Buy pork chops that are pinkish red; light-colored pork chops will be dry and flavorless, not more healthy.

Myth #4: Beef patties are safe to eat as long as the red meat turns pink or brown.

Not necessarily. A meat's doneness or safety really shouldn't be judged by color alone. Raw ground beef oxidizes; consequently, pink meat will turn brown after refrigeration or being frozen.

Cooked ground beef can stay pink even when it's been completely cooked. Since color can be unreliable, the USDA recommends using an instant digital meat thermometer. The safety point for cooked beef patties is 160 degrees Fahrenheit.