How does cooking improve the raw meat?

Answer 1

From a health standpoint, cooking makes meat a far lower health hazard if the cooking raises the temperature to the point that it kills microorganisms, notably E. coli and salmonellaamong many others.. From a taste standpoint, various protein reactions (see Maillard Reaction) create some very subtle scent/flavors with the meat. This is enhanced by the addition of various aromatics (herbs and such) and/or cooking over woods that impart scent/flavor.

This isn't to say that all raw meat is unsafe and unflavorful. It's just that cooking covers a myriad of hygenic sins.

Another point of viewCooking does not really improve the raw meat. As regards the issue of bacteria and parasites, the current scientific theory "The Hygiene Hypothesis" shows how avoiding bacteria and parasites has actually caused a huge rise in Allergies and various auto-immune diseases.

And since cooking creates toxins and lowers the nutrient-levels and digestibility of many foods, it's a bit of a bad idea, generally. Here's some basic info on the toxins in cooked-foods, backed up by numerous scientific studies, some of which are mentioned here:-

http://en.wikipedia.org/wiki/Raw_foodism#Potential_harmful_effects_of_cooked_foods

One type of toxin found in cooked-foods, Polycyclic Aromatic Hydrocarbons, is also a byproduct of fuel-burning(whether fossil-fuel or biomass) and is considered a pollutant of the environment(!):-

http://en.wikipedia.org/wiki/Polycyclic_aromatic_hydrocarbon

As regards the whole issue of bacteria and viruses, a large number of tribes in the Arctic region/Siberia, and even some in more tropical areas such as the Masai, have eaten large amounts of raw animal foods in their diet for millenia without issues(eg:-

http://www.washingtonpost.com/wp-dyn/content/article/2008/05/13/AR2008051300583.HTML?Sid=ST2008051302252

, so the whole issue is somewhat overblown.

In response...Actually, while I can make a case for many raw meats being very tasty indeed (I'm a Steak Tartare fan), I have to disagree with the prior argument, although I think it's well-stated.

Cooking to a given temperature kills ALL bacteria and viruses -- even newly evovled strains. The problem with the assumption that not infecting with these microorganisms prevents us from obtaining a resistance only works if those organisms don't change -- and of course they do -- constantly.

Cooking does not create toxins per se. There have been questions about carcinogens being detected in word or coal burning BBQ's but this isn't dead certain yet -- it's still being investigated and, as this method of cooking has probably been aournd since manfind has, I'm pretty sure it isn't deadly. As to lowering nutrients, same argument -- it isn't really so. Meat still remains the prime source of high grade protein.

Even if you aren't worried about infection, there are still a few parasites that cross species boundaries and that cooking destroys. Top among these in terms of visibility and probably effect are trichinosis and brucellosis.

I personally think that, if you want to eat raw meat, you should have that opportunity. However, I think the case in favor of cooking your meat for the sake of hygene and safety is very strong -- strong enough that I do it in any case.

In response:-The notion that cooking lowers nutrient-levels is not simply a belief, but a statement of fact. Here's a typical table showing the loss of nutrients:-