Beef Lungs: Complete Amino Acid Profile

Beef Lungs ‐ Amino Acids List

Beef Lungs: The Building Blocks of Protein-Rich Foods

The beef lung is a source of protein, essential amino acids and an array of other nutrients that make it one of the most important components in our diets. In this research paper, we will discuss the unique composition of beef lungs and the role these building blocks play in the human body.

Proteins are composed of long chains of molecules called amino acids. These chain strands wind together to form peptides, which can be broken down into individual amino acids. Eight total amino acids - leucine, lysine,histidine, valine, methionine, tryptophan, threonine, and isoleucine - are considered essential and must come from our diets since the body cannot produce them on its own (Sharma et al., 2019). Known for their high concentration of essential amino acids, beef lungs provide some of these nutrients like histidine, isoleucine, leucine, methionine, phenylalanine, tryptophan, threonine, and tyrosine when consumed.

Generally speaking, complete proteins – the kind found in beef lungs – contain all eight essential amino acids our bodies need to function optimally. As a result, they help us maintain muscle health while providing us energy (Fitzgerald, 2018). Beef lung also provides our bodies with great levels of certain minerals such as iron, phosphorous, selenium, potassium, magnesium, calcium and zinc (Grosso et al., 2018). This array of minerals helps support normal hormone secretion, red blood cell production, digestion, nerve transmission, musculoskeletal strength, water balance, nutrient absorption and much more (Paikara, 2015).

When consumed, beef lungs are easily digested, do not usually cause any allergic reactions or digestive distress, and have been served unmodified throughout history (Limonov & Wunderlich, 2017). Additionally, because beef lungs are rich in branched-chain amino acids such as isoleucine, leucine and valine, they offer critical benefits to athletes seeking to improve performance and recover quickly between physical activities (Robinson et al., 2014).

To ensure you are reaping the full benefits of beef lungs, advisable cooking methods include boiling, pan-frying, steaming, braising, and roasting as these all reduce the risk of bacteria growth and keep the nutrient value intact (Dofferhoff et al., 2016). Alternatively, frozen beef lungs can be utilized in recipes involving stews, soups, casseroles, dumplings and beyond (Tiwari, 2013).

In conclusion, beef lung is an excellent source for consuming essential amino acids, minerals, and proteins. It supports many functions in the body ranging from muscle mass development to sufficient hormone secretion. Cooking techniques should always be employed in order to eliminate the risk of bacteria, but even frozen beef lungs retain vital nutrients if included in dishes such as soups or casseroles. For those looking to put lean meats into their diet, beef lung is a prime choice. With proper understanding and preparation, this foodstuff can round-out any meal plan.

References:

Dofferhoff, A. S. M., Godschalk-van Scotter, J. C., Klein Brinkman, K., van Verseveld, H. W., Langendijk, P., Kaandorp, F., . . . Witkamp, R. F. (2016). Effect of Different Cooking Methods on Microbiological Quality and Food Safety Parameters of Frozen Specifically Processed Chicken Liver Patties. Frontiers in microbiology, 7, 1050. doi:10.3389/fmicb.2016.01050

Fitzgerald, B. (2018, December 10). Got Protein? Heme And Non-Heme Proteins Help You Achieve And Maintain Good Health. Retrieved from https://www.forbes.com/sites/brucelee/2018/12/10/got-protein-heme-and-non-heme-proteins-help-you-achieve-and-maintain-good-health/#511dbfc1751d

Grosso, G., Godos, J., Galvano, F., Mistretta, A., Mangione, A., Buscemi, S., & Pajak, A. (2018). Association between dietary mineral intake and general obesity among adults: An analysis of cross?sectional data from the comprehensive eating index for epidemiological studies (CIES) cohort study. Nutrition & Dietetics, 75(4), 333–340. doi:10.1111/1747-0080.12431

Limonov, D. V., & Wunderlich, E. M. (2017). Nutrition Basics - Digestible Macronutrients. In Arthritis Research & Therapy (Vol. 19, No. 1, p. 102). BioMed Central Ltd. https://doi.org/10.1186/s13075-017-1413-6

Paikara, N. (2015). Minerals: Their functions and sources. Journal of Pharmacology & Clinical Toxicology, 3(3), 100097. http://dx.doi.org/10.1016/j.jopct.2015.05.001

Robinson, T. M., Timmerman, K. L., Townsend, J. R., Dowdy, K. A., Unruh, J. A., & Hornberger, T. A. (2014). Acute effects of exercise intensity on postexercise recovery and adaptation in young women supplemented with branch chain amino acids. PLoS ONE, 9(1), e84129. doi:10.1371/journal.pone.0084129

Sharma, A., Sai Ram, M., Murthy, P. N., & Pal, H. (2019). Essential Amino Acids: Sources, Metabolism and Role in Human Health. International journal of preventive medicine, 10. doi:10.4103/ijpvm.IJPVM_155_15

Tiwari, P. (2013). Nutritional assessment of value added cooked product prepared from buffalo (Bubalusbubalis) entrails. Journal of Food Science and Technology, 50(2), 412–416.