Cooking Meat
A most important problem to discuss while still on the subject of pork and beef comparison is that of cooking the meat. It has been found that how you cook your meat makes a lot of impact on the nutrients you get from it. It also plays a pivotal role in the emergence of dietary AGEs (advanced glycation end-products). These end products are critical to the development of certain cancers and some heart problems. Generally, you should avoid frying your beef or pork. Aside from the fact that it affects the absorption of some of the nutrients, it may increase the amount of unhealthy fat in your meat. Pork and beef aren’t to be fried to avoid dietary AGE. Experts suggest roasting and stewing at low temperatures as the best methods to get the best out of your meat. However, an important comparison to note between the two is that cooked pork tends to produce fewer AGEs than cooked beef. [4]
