Meat

meatsmeat consumptionprocessed meatfleshfoodhealthlean meatmeat eatinganimal fleshanimals for the meal
Meat is animal flesh that is eaten as food.wikipedia
1,759 Related Articles

Meat spoilage

Spoilage bacteriabacterial growthmeat
Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi.
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious.

Ethics of eating meat

ethicalethical vegetarianeating meat
Many religions have rules about which meat may or may not be eaten, and vegetarian people abstain from eating meat because of concerns about the ethics of eating meat or about the effects of meat production or consumption.
The most commonly given moral objection to meat-eating is that, for most people living in the developed world, it is not necessary for survival or health; some argue that slaughtering animals solely because people enjoy the taste of meat is wrong and morally unjustifiable.

Poultry

drumstickdomestic fowlpoultry meat
Meat is sometimes also used in a more restrictive sense to mean the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish, other seafood, insects, poultry, or other animals.
Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers.

Animal husbandry

husbandrybreedingcattle breeding
The domestication of animals, of which we have evidence dating back to the end of the last glacial period (c. 10,000 BCE), allowed the systematic production of meat and the breeding of animals with a view to improving meat production.
Animal husbandry is the branch of agriculture concerned with animals that are raised for meat, fibre, milk, eggs, or other products.

Seafood

seafood productssea foodfood fish
Meat is sometimes also used in a more restrictive sense to mean the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish, other seafood, insects, poultry, or other animals.
Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet.

Pork

pig meatpigpigs
Pork sausages and hams were of great commercial importance in Greco-Roman times. Even in the English language, distinctions emerged between animals and their meat, such as between cattle and beef, pigs and pork.
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.

Animal

animalsmetazoanmetazoa
Meat is animal flesh that is eaten as food.
Humans make use of many other animal species for food, including meat, milk, and eggs; for materials, such as leather and wool; as pets; and as working animals for power and transport.

Mammal

mammalsmammalianmammalia
Meat is sometimes also used in a more restrictive sense to mean the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish, other seafood, insects, poultry, or other animals. Horses are commonly eaten in France, Italy, Germany and Japan, among other countries. Horses and other large mammals such as reindeer were hunted during the late Paleolithic in western Europe.
Domesticated mammals provided, and continue to provide, power for transport and agriculture, as well as food (meat and dairy products), fur, and leather.

Beef cattle

beefbeef breedcattle
Cattle were domesticated in Mesopotamia after settled agriculture was established about 5000 BCE, and several breeds were established by 2500 BCE. Modern domesticated cattle fall into the groups Bos taurus (European cattle) and Bos taurus indicus (zebu), both descended from the now-extinct aurochs. The breeding of beef cattle, cattle optimized for meat production as opposed to animals best suited for work or dairy purposes, began in the middle of the 18th century.
Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production).

Agriculture

farmingagriculturalagriculturist
Sheep, originating from western Asia, were domesticated with the help of dogs prior to the establishment of settled agriculture, likely as early as the 8th millennium BCE. Several breeds of sheep were established in ancient Mesopotamia and Egypt by 3500–3000 BCE. Today, more than 200 sheep-breeds exist.
Classes of foods include cereals (grains), vegetables, fruits, oils, meat, milk, fungi and eggs.

Saturated fat

saturatedsaturated fatty acidsaturated fats
For instance, in the wake of well-publicised health concerns associated with saturated fats in the 1980s, the fat content of United Kingdom beef, pork and lamb fell from 20–26 percent to 4–8 percent within a few decades, due to both selective breeding for leanness and changed methods of butchery.
Examples of foods containing a high proportion of saturated fat include animal fat products such as cream, cheese, butter, other whole milk dairy products and fatty meats which also contain dietary cholesterol.

Beef

meatcattleFrozen Beef
Even in the English language, distinctions emerged between animals and their meat, such as between cattle and beef, pigs and pork. Generally, the meat of adult mammals such as cows, sheep, and horses is considered red, while chicken and turkey breast meat is considered white.
Beef is the culinary name for meat from cattle, particularly skeletal muscle.

Vegetarianism

vegetarianvegetariansvegetarian diet
Many religions have rules about which meat may or may not be eaten, and vegetarian people abstain from eating meat because of concerns about the ethics of eating meat or about the effects of meat production or consumption.
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.

Livestock

farm animalsfarm animalstock
Heat regulation in livestock is of great economic significance, because mammals attempt to maintain a constant optimal body temperature.
Livestock is commonly defined as domesticated animals raised in an agricultural setting to produce labor and commodities such as meat, eggs, milk, fur, leather, and wool.

Roasting

roastedroastroasts
This has been attributed to the influence of traditional male gender roles, in view of the "male familiarity with killing animals and even humans" (Goody) or the "violent" nature of roasting as opposed to boiling (Lévi-Strauss).
Meats and most root and bulb vegetables can be roasted.

Andes

AndeanAndes MountainsAndean region
Guinea pigs are raised for their flesh in the Andes.
The vicuña and guanaco can be found living in the Altiplano, while the closely related domesticated llama and alpaca are widely kept by locals as pack animals and for their meat and wool.

Turkey as food

turkeyturkey meatturkey dinner
Generally, the meat of adult mammals such as cows, sheep, and horses is considered red, while chicken and turkey breast meat is considered white.
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys.

Enzyme

enzymologyenzymesenzymatic
Most of them – the glycolytic enzymes – are involved in the glycolytic pathway, i.e., the conversion of stored energy into muscle power.
By the late 17th and early 18th centuries, the digestion of meat by stomach secretions and the conversion of starch to sugars by plant extracts and saliva were known but the mechanisms by which these occurred had not been identified.

White meat

dark meathealthierlight
The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, while white meat contains more broad fibres that tend to work in short fast bursts.
The most common kind of white or light meat is the lighter-colored meat of poultry, coming from the breast, as contrasted with dark meat from the legs.

Game (hunting)

gamewild gamegame animal
Wild animals such as deer are typically leaner than farm animals, leading those concerned about fat content to choose game such as venison.
Game or quarry is any animal hunted for sport or for food, and the meat of those animals.

Water buffalo

buffalobuffaloesbuffalo milk
Examples are the various antelope species, the zebra, water buffalo and camel, as well as non-mammals, such as the crocodile, emu and ostrich.
Buffalo contribute 72 million tones of milk and three million tones of meat annually to world food, much of it in areas that are prone to nutritional imbalances.

Reindeer

caribouRangiferreindeer husbandry
Horses are commonly eaten in France, Italy, Germany and Japan, among other countries. Horses and other large mammals such as reindeer were hunted during the late Paleolithic in western Europe.
Reindeer meat is popular in the Scandinavian countries.

Bison

buffalobuffaloesAmerican Bison
Early hunter-gatherers depended on the organized hunting of large animals such as bison and deer.
Bison are increasingly raised for meat, hide, wool, and dairy products.

Meat tenderness

tendertenderizetenderness
Tenderizers break down collagens to make the meat more palatable for consumption. They include proteolytic enzymes, acids, salt and phosphate.
Tenderness is a quality of meat gauging how easily it is chewed or cut.

Steak

steaksangus steaksbeef steaks
Meat is prepared in many ways, as steaks, in stews, fondue, or as dried meat like beef jerky.
A steak is a meat generally sliced across the muscle fibers, potentially including a bone.