ABOUT DRIED MEAT

Dried meat, we called it “Bak Kwa” or “Rougan” in Chinese, is a Chinese salty-sweet dried meat product which is similar to jerky. It is normally made from pork. There are also dried meat made from chicken, beef and prawn meat. Dried meat is a tasty local food which is consumed mainly by Chinese population. Dried meat is actually a type of marinated meat (usually minced pork or chicken) which is grilled over charcoal flames. The consistency and texture of end product is similar to beef jerky. In Malaysia, “Bak Kwa” has become a highly popular gift among the relatives, colleagues, friends, customers, superiors, etc. during Chinese New Year. The demand of “Bak Kwa” is particular high during the festive seasons. It is also served throughout the year in various outlets as snacks (Wikipedia_Bakkwa, 2009).

Basic Ingredients of Dried Meat or Bak Kwa
Minced meat, with some fats
Fish sauce
Dark soy sauce
Light soy sauce
Cooking wine
Sugar
[Obtained from: Tazz, 2006]

Nutritional Value of Dried Meat (Bak Kwa)

Food	Dried meat (pork)
Per 100g
Energy	328kcal
Protein	28.8g
Fat	4.5g
Carbohydrate	43.4g
Cholesterol	130mg

[Translated from: Department of Health, Executive Yuan, R.O.C. (Taiwan)]

Metabolism Involved

CARBOHYDRATE

Carbohydrate metabolism starts with glycolysis, which yields 2 ATPs from glucose to produce two molecules of pyruvate. Under aerobic condition, the pyruvates enter citric acid cycle to be completely oxidized. Before enter the citric acid cycle, pyruvates are converted to acetyl-CoA by releasing one carbon dioxide group. This is an irreversible step and has important metabolic consequences. It requires vitamin B to function. The hydrogens from the carbohydrate degradation are carried to the electron transport chain to yield more ATPs. One glucose molecule can yield thirty one molecules of ATP. While under anaerobic conditions, pyruvate is converted to lactate (Patel, G., n.d.).

PROTEIN

Protein absorbed into our body in amino acid form. Firstly, the amino group of amino acid is removed via transamination where the amino group is transfer to alpha-ketoglutarate to form glutamate. After transamination step, the remainder of amino acid is referred as “carbon skeleton” which will be converted to acetyl-coA or ketone body step by step. The acetyl-coA produced can be either oxidizes via the citric acid cycle or synthesis of glucose (Adams, D. 2000).

FAT

Fats are consisting of three fatty acids and one glycerol backbone. Fatty acids are the long chain of hydrogen and carbon atoms which are the major source of energy in fat. Fatty acids are broken down to several acetyl-coA through b-oxidation. This is a cyclic reaction where one cycle can turns one molecule of FAD to FADH and one molecule of NAD to NADH. The FADH and NADH can enter electron transport chain to yield 5 ATPs. While the acetyl-coAs are oxidize in citric acid cycle to produce energy (Adams, D. 2000).

Bak Kwa -- Good to Us? Or Harmful to Us?
Meat plays as the predominant ingredient in Bak Kwa. As we all know, meat contains high amount of protein. The functions of protein play in our body are as below:
-Enzymes
-Hormones
-Growth
-Maintenance of tissue
-Antibodies
-Fluid and electrolyte balance
-Acid-base balance
-Energy source

As mentioned in the nutritional value table, every 100 grams of dried meat contribute 328kcal of energy to us. Besides, dried meat contains high amount of carbohydrate which tends to provide us with energy too.

The following information is based on a 3-ounce serving of pork. All these key nutrients make pork a nutrient-dense food~

[Adapted from Galeaz, K., n.d.]

Although Bak Kwa is delicious tasted, does it really healthy? Does it really good for our health?
As mentioned, the main ingredient of Bak Kwa is minced meat with some fats. The fats of pork tend to increase the risk of getting heart disease. The saturated fats contained in pork raise the LDL cholesterol in our body, and then the LDL cholesterol will eventually raises the risk of heart disease.

As we all know, Bak Kwa is a dried meat product which is grilled either with charcoal or electric griller. Some says the one which is grilled with charcoal tastes nicer, yummier, has richer flavor. Taste nicer = Healthier?

Charcoal-grilled Bak Kwa with charred portions

According to the owner of Foo Bee Hiong Dried Meat, their Bak Kwa is all grilled with charcoal. This style of grilling has been practiced since year 1980s. And this means that the Bak Kwa that we eat is actually contact directly with the fire and charcoal. That is why Bak Kwa has charred portions on their surfaces. All these charred portions tend to cause cancers as they contain carcinogens.

How to Modify?
Normally, before consuming Bak Kwa, we will first cut off the charred portions. All those black and charred portions will be eliminated, cut off, before consuming. But, is it an effective way? Let’s say, we purchase 600 grams of Bak Kwa with RM45, after the cut off step, we are actually left with around 500 grams of Bak Kwa. Meaning that we had actually cut off Bak Kwa which costs RM7.50!!!

So, it will be better if we try another way of cooking the Bak Kwa. We will still grill it, but with electric griller instead of charcoal.

Electric griller

By using this electric griller, the charred portions can be reduced significantly. Thus, the contaminations brought by charcoal (carcinogens) can be decreased. Besides, grilling can also drip away the natural fat in meat and thus we are decreasing the fat content of meat.

References
1. Adams, D., 2000. Introductory Metabolism Module: Fat Metabolism [Online]. University of South Australia. Available from: [Accessed on 24 February 2009]
2. Adams, D., 2000. Introductory Metabolism Module: Protein Metabolism [Online]. University of South Australia. Available from: [Accessed on 24 February 2009]
3. Department of Health, Executive Yuan, R.O.C. (Taiwan), n.d., [Online]. Available from: [Accessed on 25 February 2009]
4. Galeaz, K., n.d., Pork and Health: Vitamins and Minerals in Pork [Online]. Available from: <> [Accessed on 25 February 2009]
5. Patel, G., n.d., Metabolism [Online]. Available from: [Accessed on 24 February 2009]
6. Tazz, 2006. Tazz in the Kitchen: DIY BBQ Pork [Online]. Available from: [Accessed on 25 February 2009]
7. Wikipedia_Bakkwa, 2009. Bakkwa [Online]. Available from: [Accessed on 25 February 2009]

Acknowledgement: Mr Tiew, the director of Foo Bee Hiong Dried Meat

Created by: Lee Wei Ning & Ong Chin Min