Pregnant mothers are no strangers to red meat. Red meat is a word in nutrition, which refers to meat that turns red before cooking. Specifically, the meat of all mammals, such as pork, beef, mutton and rabbit, is red meat. Red meat is rich in iron, as well as protein, zinc, nicotinic acid, vitamin B 12, thiamine, riboflavin and phosphorus.

Iron is one of the main raw materials for human body to produce red blood cells. Iron deficiency during pregnancy can cause iron deficiency anemia during pregnancy, which seriously affects the development of the baby's immune system, so it is very important to eat some red meat in moderation during pregnancy. So how much meat is appropriate to eat every day?

It is better for expectant mothers in early pregnancy to eat 100- 150g of meat every day. Daily intake of protein 15-25g in the second and third trimesters of pregnancy is equivalent to 50- 125g of meat.

We now know that red meat is good for pregnant mothers, but eating fresh meat is also good, so it is sloppy from storage to cooking.

First of all, raw meat should be stored at 4℃ and wrapped with plastic wrap. If it is purchased in large quantities, it needs to be preserved for a long time, and it is best to keep it frozen to ensure the hygienic quality of meat.

Cutting boards and knives used in cooking must be separated from raw ones to avoid cross-contamination.

The heart, liver, kidney and other internal organs of livestock and poultry are prone to pathological changes and must be cooked thoroughly before eating.

Also, once meat and meat products are found to be spoiled, they should be disposed of immediately. Don't be afraid to waste and cook, and don't continue to store it, so as not to eat or pollute other foods by mistake.