肉是必要提供氨基酸和蛋白质在体内。蛋白质在人体内的需求进行了调查某些多年,据估计55 g为成年男人为女人和45 g。有一个更高的要求在某些疾病和压力条件下的肉。这么多肉对人体有好处,因为它被认为是高度消化和良好的质量,除了消耗数量高于这导致低消化率和低质量,导致消耗体内的脂肪(波伦,2008)。
According to the article, “Dietary protein intake and renal function”, the consumption of meat is basically dependent on price, availability, and tradition. The production of meat is intricate operation which depends on demand, but also on economic and social influences, price mechanisms, and interactions between mil and beef production, and animal feedstuffs availability for competition between animals and man (Martin, 2005).
Meat is necessary to provide amino acids and proteins in the body. The requirements of proteins in human body have been investigated over certain years and it is estimated to be 55g for adult man and 45g for woman. There is a higher requirement of meat in some diseases and stress conditions. This amount of meat is good for human body as it is considered highly digestible and of good quality; other than that the amount consumed higher than this leads to low digestibility and lower quality, leading to consumption of fats in the body (Pollan, 2008).
Protein quality is a measure of capability to satisfy the requirements of human beings for both proteins and amino acids. The tissue and dietary proteins are made up of two amino acids groups which are called A) Ingested Ready-made (mandatory for diets), and B) those which can be synthesized in human body in necessary amounts from basic amino acids. Eight out of twenty amino acids derived from foods are necessary for a healthy adult and ten are essential for children (Kohlstadt, 2009).