Pros and Cons of Processed Meat (Essay Sample)

Student's Name Professor's Name Course Date Pros and Cons of Processed Meat Meat processing refers to the physical and chemical treatments subjected to the food that makes it slightly different from its original state, and this essay gives an insight into the pros and cons of the processed meat. Despite the less sound marketing strategies that criticize the advantages of processed meat, some benefits do come with the processing and are as discussed. First, processing of meat results in fortification, hence the implication that additional nutrients and minerals can be derived from the consumption of processed meat. Also, processed meat enhances preservation; giving the food a higher longevity compared to the unprocessed one, for example, frozen tinned meat takes long to spoil (Weiss et al. 212). Furthermore, processed meat has high amounts of added salt that is essential for the function of body organs upon occasional consumption. Again, processed/fortified meat often tastes fresher even after a long duration of time as well as being richer in taste; and have added saturated fats and trans fats that are appealing to the eye and real appetizers. Finally, processed meat, for example through pasteurization, has some health benefits to the consumers as the process eliminates all the pathogenic microbes likely to cause illness (Aymerich, Picouet and Monfort 117). However, it is also argued as well as have been approved that processed meat has some disadvantages/cons that are a result of the activity as observed by Weiss (217), and are as discussed. First, some processing forms result in the loss and or reduction in the quantity or bioavailability of nutrients like vitamins (denatured at high temperatures) and minerals that are required for a healthy life. Besides, most of the vitamins and minerals added during meat processing are difficult to absorb by the body, and hence the necessity to undergo extra expenses in providing for the lost nutrients by supplementing the diet with another meal as the meat carries a lot less nutritional value. Furthermore, the added salt in processed meat is often in excess, and if coupled with high salt content in the other foods consumed, one is likely to suffer from cramping, water retention, and heart damage to the extreme. Notwithstanding, not all consumers like the strong taste of processed meat; others prefer the fresh taste of natural meat, and besides, constant consumption of meat with added fats and salts can prevent people from enjoying fresh meat (Guerrero-Beltr and Barbosa-C 137-139). Similarly, processed meat is easy to acquire and cook compared to the fresh one, and that ease is characterized by many people choosing the processed food over the fresh one, hence a rising a serious health concern of nutrient deficiency disorders in the public. Also, the added saturated fats in processed meat ...