How to ensure that the meat you consume is of good quality –

This Friday (17), the Federal Police (PF) launched Operation Carne Fraca, the largest ever carried out in the country. According to the investigations, the main Brazilian slaughterhouses – including BRF Brasil, owner of brands such as Sadia and Perdigão, and JBS, which owns Friboi, Seara and Swift – illegally sold poor quality meat both for the domestic market and for export, in exchange for a bribe.

The PF identified the sale of rotten and adulterated meat. To mask the expired validity of the products, as well as the odor and physical characteristics, companies added ascorbic acid and chemical additives (including some carcinogens). Another practice identified was the sale of meat in which the protein was replaced by cassava starch or soy protein, which are cheaper. In some cases, even pieces of cardboard were found in chicken and sausages.

The investigators affirm that directors and owners of the companies would be directly involved with the frauds and had the help of servers of the Regional Superintendencies of the Ministry of Agriculture, Livestock and Supply of Paraná, Minas Gerais and Goiás.

Read more: 4 steps to eat less meat in 2017

Good meat on the plate

Faced with this news, it’s good to ensure that the animal protein you consume is of quality. According to nutritionist Fernanda Leme, from Equilibrium Consultoria em Saúde e Nutrição, in São Paulo, it is important to ensure that the commercial establishment where you buy the meat has adequate conservation conditions. “Frozen and refrigerated foods should be stored in refrigerators, freezers or refrigerated counters at the temperature recommended by the manufacturer”, advises Fernanda. Also make sure the meat wrapper is not leaky.

Poorly preserved items of animal origin can be contaminated by bacteria, fungi, viruses or parasites and even transmit diseases. “The temperature is one of the determining factors for the proliferation of these microorganisms, hence the importance of storing correctly”, warns the nutritionist.

Understand: The right way to store food

At home, never keep meat at room temperature. “At up to 4°C in the fridge, it lasts for about three days. When frozen, at temperatures from -14°C to -17°C, it has a shelf life of around 30 days”, informs Fernanda. “Furthermore, it is important to ensure that the meat is in sealed packages, as deterioration also occurs through oxidation”, she recalls.

When preparing food, use quality water and ingredients and remember to cook food thoroughly. To do this, keep the fire at a minimum of 70 °C – a value that ensures safety for consumption.

no exaggeration

In general, it is recommended that the daily protein intake be 0.8 to 1 gram (g) per kilo (kg) of the person’s weight. So, someone who weighs 70 kg, for example, should ingest between 56 and 70 grams of the nutrient per day. “A steak of 100 grams have about 20 to 30 grams of proteins”, exemplifies Fernanda Leme.

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If you intend to exclude meat from the menu, replace it with foods that have the same nutrients, such as high biological value protein, iron, zinc and vitamin B12. “Eggs, dairy products and legumes are sources of protein”, highlights the nutritionist. B12 is only found naturally in animal products, so milk and eggs are good choices. “Iron is found in walnuts and spinach, and zinc is found in chestnuts and beans”, recalls Fernanda. Therefore, do not forget: if you choose to exclude meat, it is essential to diversify the menu as much as possible.