Volantino

DISCOVERING RED MEATS SUPER FOODIES LAB WHAT CAN WE OBSERVE? After a few hours, the meat has become very tender and breaks into flakes just by touching it. This happens thanks to the proteolytic enzymes of the fruit which are able to break down the meat proteins. The enzymes present in this experiment are papain, present in papaya, or bromelain, present in pineapple, which work the most when they are warm, around 40°C. By breaking down the collagen fibres (the most common protein in steak), the enzymes make the meat very tender. In conclusion, the experiment allows us to discover how the proteins in meat are digested in our body”! WARNING! The meat used for the experiment must not be eaten, but only inspected. RED MEATS & HEALTH Scientific studies have shown that an excessive consumption of red meat can increase the risk of developing certain diseases, such as cardiovascular disease, diabetes and colorectal cancer. Which meat component causes this increased risk is still being debated; among the most probable hypotheses are some of the nutrients contained in it (for example saturated fats), but also the compounds that originate from the cooking processes. This is why it is important to know the nutritional composition of the different cuts of meat, the best cooking methods and how to avoid exposure to unwanted substances that can develop during preparation. Of the positive effects on health it is necessary to highlight the reduced risk of anaemia, caused by iron deficiency. Red meats are, in fact, an important source of this mineral in our diet!