Cooking meat and nutrients... - AnabolicMinds.com

Cooking meat and nutrients...

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    Question Cooking meat and nutrients...


    I was wondering if anybody knew any info about how nutritional info is changed based on how meat is prepared? In other words, does a rare steak have the same nutritional qualities as a well done steak?? Just curious..

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    Quote Originally Posted by DieTrying
    I was wondering if anybody knew any info about how nutritional info is changed based on how meat is prepared? In other words, does a rare steak have the same nutritional qualities as a well done steak?? Just curious..

    Bump good question I often wondered the same thing...

    found in a google search

    Cooked Meat VS Uncooked Requires Adobe Reader

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    Good link MadMan. Here's what slide 20 says re: cooking:

    The nutritional content of meat changes minimally with cooking.
    Protein content stays the same
    Fat content may increase or decrease depending on whether fat melts of or is introduced via crumbing, batter etc
    Minerals fairly stable
    Vitamins may be lost, depend upon time, temperature & method
    Lots of water increases loss of water-soluble B vitamins

    Quote Originally Posted by MaDmaN
    Bump good question I often wondered the same thing...

    found in a google search

    Cooked Meat VS Uncooked Requires Adobe Reader

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    Quote Originally Posted by intv
    Good link MadMan. Here's what slide 20 says re: cooking:

    Thanks for the cliff note version Intv im at work and didn't have time to read it...

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    Quote Originally Posted by intv
    Good link MadMan. Here's what slide 20 says re: cooking:
    I do not believe this quote. Coagulation can cause the protein to denature. So yes high heat will cause coagulation and denaturing of meat. Thats why you typically cook me slow and well. But as far as well done and rare and the such, no big deal.

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    Quote Originally Posted by Edge
    I do not believe this quote. Coagulation can cause the protein to denature. So yes high heat will cause coagulation and denaturing of meat. Thats why you typically cook me slow and well. But as far as well done and rare and the such, no big deal.
    Ah, every time you cook meat you denature it, thats why it changes colour. Just because the protein is denatured, doesn't mean your body can't digest it. Hell, you have to denature egg whites for your body to absorb protein from them at all. Even if you could cook meat without denaturing it, it wouldn't matter because stomach acid denatures protein as well (my bio teacher had a fetish for pouring HCl on stuff).

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    Someone wrote an article about this somewhere....






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    Quote Originally Posted by DieTrying
    I was wondering if anybody knew any info about how nutritional info is changed based on how meat is prepared? In other words, does a rare steak have the same nutritional qualities as a well done steak?? Just curious..
    Techincally no, but the change is minimal and really would have zero effect.
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    Quote Originally Posted by Bobo
    Someone wrote an article about this somewhere....



    LOL
    I should go back and read the three protein articles you've posted - they're VERY informative and I do remember this thing about "denaturation"...

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    Thanks bro.... read up
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