{"id":28054,"date":"2022-08-19T09:00:00","date_gmt":"2022-08-19T07:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=28054"},"modified":"2023-02-07T11:07:33","modified_gmt":"2023-02-07T10:07:33","slug":"marha-nyak-hus-porkolt","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/marha-nyak-hus-porkolt\/","title":{"rendered":"Su\u0161en\u00e9 hov\u00e4dzie m\u00e4so - jedna z najd\u00f4le\u017eitej\u0161\u00edch surov\u00edn"},"content":{"rendered":"
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Ma\u010farsko je typicky m\u00e4so\u017erav\u00fd n\u00e1rod, \u010do je sp\u00f4soben\u00e9 aj t\u00fdm, \u017ee na\u0161a poloha v strednej \u010dasti povodia Dunaja m\u00e1 na mnoh\u00e9 veci obrovsk\u00fd vplyv. Napr\u00edklad topografia, podnebie, prirodzen\u00e1 veget\u00e1cia, hydrografia. D\u00f4le\u017eit\u00fa \u00falohu zohr\u00e1va aj ochrana \u00fazemia v botanickom, zoogeografickom a historickom kontexte. Pr\u00edrodn\u00e9 podmienky teda poskytuj\u00fa dobr\u00e9 mo\u017enosti pre po\u013enohospod\u00e1rstvo, ktor\u00e9 n\u00e1sledne ur\u010duje na\u0161e stravovacie n\u00e1vyky.<\/strong><\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Ak\u00e9 m\u00e4so jeme naj\u010dastej\u0161ie?<\/span><\/h3>\n\n\n\n

Pod\u013ea prieskumov s\u00fa najob\u013e\u00fabenej\u0161ie tieto druhy m\u00e4sa kuracie m\u00e4so<\/a>, a brav\u010dov\u00e9 m\u00e4so<\/a> a hov\u00e4dzie m\u00e4so<\/a>. Tieto tri druhy m\u00e4sa ur\u010duj\u00fa n\u00e1\u0161 celkov\u00fd jed\u00e1lni\u010dek. Pribli\u017ene 80 % popul\u00e1cie uprednost\u0148uje kuracie m\u00e4so, 60-70 % brav\u010dov\u00e9 m\u00e4so a 50 % hov\u00e4dzie m\u00e4so. V posledn\u00fdch rokoch sa v d\u00f4sledku roz\u0161\u00edrenia zdravej v\u00fd\u017eivy a vzniku r\u00f4znych citliv\u00fdch m\u00e4so<\/a> obrat, ale je jasne na prvom mieste!<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Ko\u013eko m\u00e4sa by sme mali jes\u0165?<\/span><\/h3>\n\n\n\n

Vedeli ste, ko\u013eko m\u00e4sa m\u00f4\u017eete denne zjes\u0165? Odpor\u00fa\u010dan\u00e1 maxim\u00e1lna porcia pre dospel\u00e9ho \u010dloveka je 200 gramov. Nie je to pr\u00edli\u0161 ve\u013ea, preto\u017ee to znamen\u00e1 pribli\u017ene 2-3 pl\u00e1tky m\u00e4sa a nieko\u013eko pl\u00e1tkov \u00faden\u00edn. To je pribli\u017ene denn\u00e1 potreba bielkov\u00edn pre na\u0161e telo. Pre dospel\u00e9ho \u010dloveka to znamen\u00e1 pribli\u017ene jeden a pol a\u017e dva kilogramy m\u00e4sa t\u00fd\u017edenne. \u013dudia, ktor\u00ed pravidelne cvi\u010dia alebo vykon\u00e1vaj\u00fa \u0165a\u017ek\u00fa fyzick\u00fa pr\u00e1cu, m\u00f4\u017eu a mali by toto mno\u017estvo zv\u00fd\u0161i\u0165, preto\u017ee ich telo potrebuje viac energie.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Pre\u010do je konzum\u00e1cia m\u00e4sa zdrav\u00e1?<\/span><\/h3>\n\n\n\n

V posledn\u00fdch rokoch sa mnoh\u00ed \u013eudia vyh\u00fdbaj\u00fa konzum\u00e1cii m\u00e4sa a dokonca sa objavuj\u00fa tvrdenia, \u017ee m\u00f4\u017ee by\u0165 zdraviu \u0161kodliv\u00e9. V skuto\u010dnosti to tak nie je. Pod\u013ea odborn\u00edkov je konzum\u00e1cia kvalitn\u00e9ho m\u00e4sa v spr\u00e1vnom mno\u017estve nevyhnutn\u00e1 na to, aby si na\u0161e telo udr\u017ealo prirodzen\u00fa rovnov\u00e1hu. Jednoducho preto, \u017ee je kompletn\u00fdm zdrojom bielkov\u00edn. V priemere 100 gramov obsahuje 20 gramov bielkov\u00edn.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Na rozdiel od sacharidov je m\u00e4so prospe\u0161n\u00e9, preto\u017ee sa v tele neuklad\u00e1, tak\u017ee nesp\u00f4sobuje probl\u00e9my. Obsahuje bielkoviny, ktor\u00e9 s\u00fa potrebn\u00e9 na stavbu a udr\u017eiavanie n\u00e1\u0161ho tela a udr\u017eiavanie kostrov\u00fdch svalov v kond\u00edcii. Dop\u013a\u0148anie spr\u00e1vnych bielkov\u00edn pom\u00e1ha n\u00e1\u0161mu imunitn\u00e9mu syst\u00e9mu, buduje na\u0161e kosti a je dokonca k\u013e\u00fa\u010dov\u00e9 pre hojenie r\u00e1n. Obsahuj\u00fa vysok\u00e9 mno\u017estvo vitam\u00ednov B1, B2, B6, B12, A a D a d\u00f4le\u017eit\u00fdch miner\u00e1lov, ako s\u00fa \u017eelezo, zinok, me\u010f, mang\u00e1n a sel\u00e9n.<\/p>\n\n\n\n

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Foto: Pixabay<\/figcaption><\/figure>\n\n\n\n

Hov\u00e4dzie m\u00e4so, kr\u00e1\u013e m\u00e4sa<\/span><\/h3>\n\n\n\n

Hov\u00e4dz\u00ed dobytok patr\u00ed do triedy cicavcov, do radu p\u00e1rnokopytn\u00edkov. V minulosti sa choval pre m\u00e4so, ale nesk\u00f4r sa za\u010dalo vyu\u017e\u00edva\u0165 aj jeho mlieko. V minulosti sa choval najm\u00e4 ako \u0165a\u017en\u00e9 zviera a vyu\u017e\u00edvala sa aj jeho ko\u017ea a ko\u017eu\u0161iny. Je zauj\u00edmav\u00e9, \u017ee v krajinotvorbe sa vyu\u017e\u00edvaj\u00fa aj odoln\u00e9 plemen\u00e1, ako napr\u00edklad ma\u010farsk\u00fd siv\u00fd dobytok a gallowaysk\u00fd dobytok.<\/p>\n\n\n\n

Je chutn\u00e1, zdrav\u00e1, \u013eahko sa kupuje a v kuchyni sa s \u0148ou \u013eahko pracuje. Pre hov\u00e4dzie m\u00e4so je d\u00f4le\u017eit\u00e9 by\u0165 informovan\u00fd<\/a> odkia\u013e m\u00e4so poch\u00e1dza, preto\u017ee to m\u00e1 ve\u013ek\u00fd vplyv na kvalitu. D\u00f4le\u017eit\u00e9 je plemeno a \u010das\u0165 zviera\u0165a, z ktorej m\u00e4so poch\u00e1dza. Je tie\u017e vhodn\u00e9 rozdeli\u0165 kusy m\u00e4sa pod\u013ea ich pou\u017eitia. Z m\u00e4k\u0161\u00edch \u010dast\u00ed sa priprav\u00ed dobr\u00fd steak, zatia\u013e \u010do tvrd\u0161ie \u010dasti s\u00fa ide\u00e1lne na dobr\u00fd gul\u00e1\u0161 alebo dusen\u00e9 m\u00e4so.<\/p>\n\n\n\n

Krkovi\u010dka alebo b\u00f4\u010dik sa hod\u00ed najm\u00e4 na pr\u00edpravu mal\u00fdch m\u00e4sov\u00fdch pokrmov (gul\u00e1\u0161, gul\u00e1\u0161, jesetery) a na mlet\u00e9 m\u00e4so. Tieto \u0161\u0165avnatej\u0161ie, drobiv\u00e9 kusy m\u00e4sa s\u00fa vynikaj\u00face na pr\u00edpravu polievok a m\u00f4\u017eu sa pou\u017ei\u0165 ako z\u00e1klad om\u00e1\u010dok. 100 gramov mlet\u00e9ho hov\u00e4dzieho m\u00e4sa obsahuje pribli\u017ene 22 gramov bielkov\u00edn, 64 gramov tuku, 73 gramov vody a len 0,15 sacharidov.#<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

A szakemberek szerint a megfelel\u0151 mennyis\u00e9gben bevitt, j\u00f3 min\u0151s\u00e9g\u0171 h\u00fas kifejezetten sz\u00fcks\u00e9ges a szervezet\u00fcnknek. #matuszvad<\/p>","protected":false},"author":14,"featured_media":28070,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[2,10,209,75,216,150,707,19,211,231,15],"class_list":["post-28054","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alapanyagok","tag-blog","tag-etterem","tag-gasztronomia","tag-hus","tag-konyhafonok","tag-marha","tag-marhahus","tag-receptek","tag-sef","tag-szakacs","tag-vendeglatas"],"yoast_head":"\nMarhanyak - az egyik legfontosabb alapanyag - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"H\u00fas. Marhanyak az egyik legfontosabb. Nyak vagy tarja kifejezetten el\u0151ny\u00f6s apr\u00f3h\u00fas \u00e9telek k\u00e9sz\u00edt\u00e9s\u00e9re guly\u00e1snak, p\u00f6rk\u00f6ltnek, tok\u00e1nynak.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/marha-nyak-hus-porkolt\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marhanyak - az egyik legfontosabb alapanyag\" \/>\n<meta property=\"og:description\" content=\"H\u00fas. Marhanyak az egyik legfontosabb. Nyak vagy tarja kifejezetten el\u0151ny\u00f6s apr\u00f3h\u00fas \u00e9telek k\u00e9sz\u00edt\u00e9s\u00e9re guly\u00e1snak, p\u00f6rk\u00f6ltnek, tok\u00e1nynak.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/sk\/marha-nyak-hus-porkolt\/\" \/>\n<meta property=\"og:site_name\" content=\"Matusz-Vad Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MatuszVad\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-19T07:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-07T10:07:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2022\/08\/flesh-gb8f0365d5_1920.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Matusz-Vad\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Autor\" \/>\n\t<meta name=\"twitter:data1\" content=\"Matusz-Vad\" \/>\n\t<meta name=\"twitter:label2\" content=\"Predpokladan\u00fd \u010das \u010d\u00edtania\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 min\u00faty\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/marha-nyak-hus-porkolt\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/marha-nyak-hus-porkolt\\\/\"},\"author\":{\"name\":\"Matusz-Vad\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\"},\"headline\":\"Marhanyak – az egyik legfontosabb alapanyag\",\"datePublished\":\"2022-08-19T07:00:00+00:00\",\"dateModified\":\"2023-02-07T10:07:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/marha-nyak-hus-porkolt\\\/\"},\"wordCount\":844,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/marha-nyak-hus-porkolt\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2022\\\/08\\\/flesh-gb8f0365d5_1920.jpg\",\"keywords\":[\"Blog\",\"\u00c9TTEREM\",\"gasztron\u00f3mia\",\"h\u00fas\",\"konyhaf\u0151n\u00f6k\",\"marha\",\"marhah\u00fas\",\"Receptek\",\"s\u00e9f\",\"szak\u00e1cs\",\"vend\u00e9gl\u00e1t\u00e1s\"],\"articleSection\":[\"Alapanyagok \u00e9s \u00f6tletek\"],\"inLanguage\":\"sk-SK\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/marha-nyak-hus-porkolt\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/marha-nyak-hus-porkolt\\\/\",\"name\":\"Marhanyak - az egyik legfontosabb alapanyag - Matusz-Vad Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/marha-nyak-hus-porkolt\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/marha-nyak-hus-porkolt\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2022\\\/08\\\/flesh-gb8f0365d5_1920.jpg\",\"datePublished\":\"2022-08-19T07:00:00+00:00\",\"dateModified\":\"2023-02-07T10:07:33+00:00\",\"description\":\"H\u00fas. 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