Meat, in its broadest definition, is food. Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an In modern English usage, most often it refers to animal tissue used as food, mostly skeletal muscle and associated fat, but it may also refer to organs, including lungs, livers, skin, brains, bone marrow, kidneys, and a variety of other internal organs as well as blood. Tissue is a cellular organizational level intermediate between cells and a complete organism Skeletal muscle is a type of Striated muscle, which usually attaches to tendons Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Offal is the Entrails and Internal organs of a Butchered Animal. lung is the essential Respiration organ in air-breathing Animals including most Tetrapods a few Fish and a few Snails The most primitive The liver is a vital organ in the human body and is present in Vertebrates and some other animals The skin is the outer covering of living tissue of an animal (or plant The brain is the center of the Nervous system in animals All Vertebrates and the majority of Invertebrates have a brain Bone marrow is the flexible tissue found in the hollow interior of Bones In adults marrow in large bones produces new Blood cells It constitutes 4% of The kidneys are complicated organs that have numerous biological roles The word meat is also used by the meat packing and butchering industry in a more restrictive sense - the flesh of mammalian species (pigs, cattle, etc. Mammals ( class Mammalia) are a class of Vertebrate Animals characterized by the presence of Sweat glands, including sweat glands ) raised and butchered for human consumption, to the exclusion of fish, poultry, and eggs. Poultry is the category of Domesticated Birds which some humans keep for the purpose of collecting their eggs, or kill for their Meat and/or An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Eggs and seafood are rarely referred to as meat even though they consist of animal tissue. An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Seafood is any Sea Animal or Seaweed that is served as Food, or is suitable for eating particularly saltwater animals such Animals that consume only, or mostly animals are called carnivores. A carnivore (ˈkɑrnɪvɔər meaning 'meat eater' ( Latin carne meaning 'flesh' and vorare meaning 'to devour' is any animal with a diet consisting

Through most of human history, individual families of humans hunted, raised, and slaughtered animals for their meat, and later, as civilizations developed, priests and temple assistants performed the functions of slaughering and butchering animals for food in animal sacrifice. A Civilization is a society in which large numbers of people share a variety of common elements A butcher is someone who prepares various Meats and other related goods for sale Animal Sacrifice is the Ritual killing of an Animal as part of a Religion. Today, in most industrialized nations, a meat packing industry slaughters, processes, and distributes meat for human consumption. The meat packing industry is an Industry that handles the slaughtering, Processing and distribution of animals such as Cattle A slaughterhouse, also called an abattoir (from the French verb abattre, "to strike down" or freezing works ( New Zealand Food processing is the set of methods and techniques used to transform raw Ingredients into Food or to transform food into other forms for consumption by Food distribution, a method of distributing (or transporting food from one place to another is a very important factor in public Nutrition.

Contents 1 Etymology 2 Methods of preparation 3 Nutritional benefits and concerns 4 Red meat and white meat 5 Ethics of eating meat 5.1 In vitro and imitation meat 6 Environmental impact 7 See also 8 Notes 9 External links

Etymology

The word meat comes from the Old English word mete, which referred to food in general. Mad in Danish, mat in Swedish and Norwegian, and matur in Icelandic, still mean 'food'. Danish ( d̥ænsɡ̊ is one of the North Germanic languages (also called Scandinavian languages a sub-group of the Germanic branch of the Swedish ( is a North Germanic language spoken by more than nine million people predominantly in Sweden and parts of Finland, especially along the Norwegian ( norsk) is a North Germanic Language spoken primarily in Norway, where it is an official language Icelandic ( is a North Germanic language, the language of Iceland. The narrower sense that refers to meat as not including fish, developed over the past few hundred years and has religious influences. The distinction between fish and "meat" is codified by Jewish laws of kashrut regarding the mixing of milk and meat, which does not forbid the mixing of milk and fish. Modern halakha (Jewish law) on kashrut classifies the flesh of both mammals and birds as "meat"; fish are considered to be parve (also spelled parev, pareve; Yiddish: פארעוו parev), neither meat nor a dairy food. The Catholic dietary restriction to "meat" on Fridays also does not apply to the cooking and eating of fish.

The Latin word carō "meat" (also the root of 'carnal', referring to the 'pleasures of the flesh') is often a euphemism for sexual pleasure, which is, after all, effected from a function performed by fleshy organs. A euphemism is a substitution of an agreeable or less offensive expression in place of one that may offend or suggest something unpleasant to the listener or in the case of doublespeak Thus 'meat' may refer to the human body in a sensual, or sexual, capacity. A meat market, which, in addition to simply denoting a market where meat is sold, also refers to a place or situation where humans are treated or viewed as commodities, especially a place known as one where a sexual partner may be found. Sao Paulo Stock Exchangejpg|thumb| Virtual market arena where buyer and seller are not present and trade via intemediates and electronical information A commodity is anything for which there is demand but which is supplied without qualitative differentiation across a market This connotation has also existed for at least 500 years. 'Meat' may also be used in a humorous or indifferent way to refer to a human. The military slang phrase "meat shield", refers to soldiers sent in front of an enemy to draw fire away from another unit. Slang is the use of highly informal Words and expressions that are not considered standard in the speaker's Dialect or Language. In gaming jargon a tank is a player or unit designated to protect weaker players or units in combat by drawing enemy attacks and absorbing damage The theme of hostile, or simply misanthropic robots referring to humans with disparaging terms such as "meatbag" is popular in science fiction (see: Bender, HK-47). Misanthropy is a general dislike distrust or hatred of the Human species or a disposition to dislike and/or distrust other people A robot is a mechanical or Virtual Artificial agent In practice it is usually an electro-mechanical system which by its appearance or movements Bender, full name Bender Bending Rodríguez, designated Bending Unit 22, is a fictional Robot character in the Animated television series HK-47 is a fictional assassin Droid from the 2003 Video game Star Wars Knights of the Old Republic, its sequel Star Wars Knights

Methods of preparation

Meat is prepared in many ways, as steaks, in stews, fondue, or as dried meat. A steak (from Old Norse steik, "roast" is a slice of meat typically Beef. A stew is a combination of Solid Food Ingredients that have been Cooked in Water or other water-based liquid typically by Simmering Fondue is a Swiss communal dish shared at the table in an Earthenware pot ( Caquelon) over a small burner ( rechaud) Dried meat is a feature of many cuisines around the world Examples include Biltong, a feature of South African cuisine developed by Afrikaners It may be ground then formed into patties (as hamburgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy joe" or Bolognese sauce). A hamburger (or burger) is a Sandwich consisting of a cooked ground Meat Patty, usually Beef, placed in a sliced bun or between A sausage is a prepared Food, usually made from Ground meat, animal fat salt and Spices (sometimes with other ingredients such as herbs typically packed Bolognese sauce ( Ragù alla bolognese in Italian also known by its French name sauce bolognaise) is a Meat -based sauce for Pasta Some meat is cured, by smoking, pickling, preserving in salt or brine (see salted meat and curing). Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Brine (lat saltus) is Water saturated or nearly saturated with Salt (NaCl Salt-cured meat or salted meat, for example Ham, Bacon, or kippered herring, is meat or fish preserved or cured by Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Marination, also known as marinating, is the process of soaking foods in a seasoned often acidic liquid before cooking barbeque block party Kansas cityjpg|thumb|right|275px|A barbecue on a trailer at a Block party in Kansas City. Frying is the Cooking of food in Oil or Fat, a technique that originated in ancient Egypt around 2500BC Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of body) and method of preparation.

Meat is a typical base for making sandwiches. A sandwich is a food item made of two or more slices of Bread with one or more layers of a filling Popular varieties of sandwich meat include ham, pork, salami and other sausages, and beef, such as steak, roast beef, corned beef, and pastrami. Ham is the Thigh and Rump of Pork, cut from the Haunch of a Pig or Boar. Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive For other uses see Salama and Salameh. Salami is cured Sausage, fermented and air-dried Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows A steak (from Old Norse steik, "roast" is a slice of meat typically Beef. Roast beef is a cut of Beef which is roasted in an Oven. Roast beef is often served within sandwiches and sometimes is used to make hash In the US and Canada Corned beef has two meanings One refers to a cut of Beef (usually Brisket, but sometimes round or silverside) Pastrami is a popular Delicatessen meat made from lean Red meat, chiefly Brisket. Meat can also be molded or pressed (common for products that include offal, such as haggis and scrapple) and canned. Offal is the Entrails and Internal organs of a Butchered Animal. Haggis is a traditional Scottish dish There are many recipes most of which have in common the following ingredients Sheep 's ' pluck ' ( Heart Scrapple is a savory mush of Pork scraps and trimmings combined with Cornmeal and Flour, often Buckwheat flour Canning is a method of preserving food in which the food is processed and sealed in an airtight container

Nutritional benefits and concerns

Typical Meat Nutritional Content
from 110 grams (4 oz)

Source	calories	protein	carbs	fat
fish	110–140	20–25 g	0 g	1–5 g
chicken breast	160	28 g	0 g	7 g
lamb	250	30 g	0 g	14 g
steak (beef)	275	30 g	0 g	18 g
T-bone	450	25 g	0 g	35 g

Further information: Nutrition, Foodborne illness, Health concerns associated with red meat

All muscle tissue is very high in protein, containing all of the essential amino acids, and in most cases, is a good source of zinc, vitamin B12, selenium, phosphorus, niacin, vitamin B6, iron and riboflavin. Nutrition (also called nourishment or aliment) is the provision to cells and Organisms of the materials necessary (in the form of food to support Foodborne illness (also foodborne disease) is any Illness resulting from the consumption of food For mammal meat see Red meat. For the band see Red Meat (band. Muscle (from Latin musculus, diminutive of mus "mouse" is contractile tissue of the body and is derived from the Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl An essential amino acid or indispensable amino acid is an Amino acid that cannot be synthesized de novo by the organism (usually referring to Zinc (ˈzɪŋk from Zink is a Metallic Chemical element with the symbol Zn and Atomic number 30 Selenium (səˈliniəm is a Chemical element with the Atomic number 34 represented by the chemical symbol Se, an atomic mass of 78 Phosphorus, (ˈfɒsfərəs is the Chemical element that has the symbol P and Atomic number 15 Niacin, also known as vitamin B3, is a water-soluble vitamin which prevents the deficiency disease Pellagra. Vitamin B6 is a water-soluble Vitamin. Pyridoxal phosphate (PLP is the active form and is a cofactor in many reactions of Amino acid metabolism including Iron (ˈаɪɚn is a Chemical element with the symbol Fe (ferrum and Atomic number 26 Riboflavin ( E101) also known as vitamin B2, is an easily absorbed Micronutrient with a key role in maintaining Health ^[1] However, meat tends to be high in fat (red meat in particular), low in carbohydrates, and contains no fiber. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most Dietary fibers are the indigestible portion of plant foods that move food through the Digestive system, absorbing water and easing Defecation. ^[2][3] The fat content of meat can vary widely depending on the species and breed of animal, the way in which the animal was raised, including what it was fed, the anatomical part of the body, and the methods of butchering and cooking. In Biology, a species is one of the basic units of Biological classification and a Taxonomic rank. See Breed (song for the song by Nirvana. See Breed (video game for the video game by Brat Designs Anatomy (from the Greek anatomia, from ana separate apart from and temnein, to cut up cut open is a branch of Biology that is the consideration Wild animals such as deer are typically leaner than farm animals, leading those concerned about fat content to choose game such as venison. A deer is a Ruminant Mammal belonging to the family Cervidae. Game is any Animal hunted for Food or not normally domesticated (such as Venison) Venison is the Culinary name for Meat from the family Cervidae. However, centuries of breeding meat animals for size and fatness is being reversed by consumer demand for meat with less fat.

In recent years, the health benefits of meat as a regular part of the human diet have come into question. In a large-scale study, the consumption of red meat over a lifetime was found to raise the risk of cancer by 20 to 60 percent, while causing adverse mutations in DNA. ^[4] In particular, red meat and processed meat were found to be associated with higher risk of cancers of the lung, esophagus, liver, and colon, among others. Lung cancer is a Disease of uncontrolled Cell growth in tissues of the Lung. Colorectal cancer, also called colon cancer or large bowel cancer, includes Cancerous growths in the colon, Rectum and ^[4] Animal fat is one of the only dietary sources of saturated fat,^[5] which have been linked to various health problems, including heart disease,^[6] bowel cancer, prostate cancer, breast cancer,^[7] osteoporosis, and arteriosclerosis. Saturated fat is Fat that consists of Triglycerides containing only saturated Fatty acids Explanation Fat that occurs Heart disease is an Umbrella term for a variety for different diseases affecting the Heart. Colorectal cancer, also called colon cancer or large bowel cancer, includes Cancerous growths in the colon, Rectum and Breast cancer is a Cancer that starts in the cells of the Breast in women and men Osteoporosis is a Disease of Bone that leads to an increased risk of fracture. Arteriosclerosis refers to a hardening of medium and large Arteries. ^[8] One famous study, the Nurses' Health Study, followed about 100,000 female nurses and their eating habits. The Nurses' Health Study, established in 1976 by Dr Frank Speizer, and the Nurses' Health Study II, established in 1989 by Dr Nurses who ate the largest amount of animal fat were twice as likely to develop colon cancer as the nurses who ate the least amount of animal fat. Colorectal cancer, also called colon cancer or large bowel cancer, includes Cancerous growths in the colon, Rectum and ^[9][10]

In response to changing prices as well as health concerns about saturated fat and cholesterol, consumers have altered their consumption of various meats. A USDA report points out that consumption of beef in the United States between 1970–1974 and 1990–1994 dropped by 21%, while consumption of chicken increased by 90%. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows The United States of America —commonly referred to as the The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from During the same period of time, the price of chicken dropped by 14% relative to the price of beef. In 1995 and 1996, beef consumption increased due to higher supplies and lower prices.

Meat, like any food, can also transmit certain diseases, but undercooked meat is especially susceptible. A disease is an abnormal condition of an organism that impairs bodily functions and can be deadly Undercooked pork sometimes contains the parasites that cause trichinosis or cysticercosis^[11][12]. Parasitism is a type of symbiotic relationship between Organisms of different Species. Trichinosis, also called trichinellosis, or trichiniasis, is a Parasitic disease caused by eating raw or undercooked Pork and Wild game Cysticercosis, or neurocysticercosis, is the most common parasitic Infestation of the Central nervous system worldwide Chicken is often contaminated with Salmonella enterica^[13] disease-causing bacteria. Salmonella enterica is a rod shaped Flagellated Gram-negative Bacterium, and a member of the Genus Salmonella The Bacteria ( singular: bacterium) are a large group of unicellular Microorganisms Typically a few Micrometres in length bacteria have Minced beef can be contaminated during slaughter with disease-causing Escherichia coli O157:H7 deriving from the intestinal tract if proper precautions are not taken. Escherichia coli O157H7 is an Enterohemorrhagic strain of the bacterium Escherichia coli and a cause of Foodborne illness In Anatomy, the intestine is the segment of the alimentary canal extending from the Stomach to the Anus and in humans and other mammals consists ^[14]

Red meat and white meat

Red meat is darker-coloured meat, as contrasted with white meat. For mammal meat see Red meat. For the band see Red Meat (band. White meat refers to any lighter-colored Meat, often contrasted with Red meat. The exact definition varies, but the meat of adult mammals, such as beef, mutton, and horse is invariably considered "red", while domestic chicken and rabbit are invariably considered "white". Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget Horse meat is the culinary name for meat cut from a Horse. It is slightly sweet tender low in fat and high in protein The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Rabbits are small Mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world

Ethics of eating meat

Main article: Ethics of eating meat

Ethical issues regarding the consumption of meat can include objections to the act of killing animals or the agricultural practices surrounding the production of meat. Ethical issues regarding the consumption of Meat can include objections to the act of killing animals and the agricultural practices surrounding the Intensive farming or intensive agriculture is an Agricultural production system characterized by the high Inputs of Capital, Fertilizers Animal husbandry, also called Animal science, stockbreeding or simple husbandry, is the agricultural practice of breeding Reasons for objecting to the practice of killing animals for consumption may include animal rights, environmental ethics, religious doctrine, or an aversion to inflicting pain or harm on other living creatures. "Animal liberation" redirects here for other uses see Animal liberation (disambiguation. Environmental ethics is the part of Environmental philosophy which considers the ethical relationship between Human beings and the Natural environment Pain, in the sense of physical pain, is a typical sensory experience that may be described as the unpleasant awareness of a noxious stimulus or bodily harm Life is a state that distinguishes Organisms from non-living objects such as non-life and dead organisms being manifested by growth through Metabolism The religion of Jainism has always opposed eating meat, and there are also many schools of Buddhism and Hinduism that condemn the eating of meat. Jainism, traditionally known as Jain Dharma / Shraman Dharma (जैन धर्म is an ancient religion of India. Buddhism is a family of beliefs and practices Hinduism is a religious tradition that originated in the Indian subcontinent. Some people, while not vegetarians, refuse to eat the flesh of certain animals due to cultural taboo, such as cats, dogs, horses, or rabbits. Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea A taboo is a strong Social prohibition (or ban) against words objects actions or discussions that are considered undesirable or offensive by a group culture In some cases, specific meats (especially from pigs and cows) are forbidden within religious traditions. Some people eat only the flesh of animals who they believe have not been mistreated, and abstain from the meat of animals reared in factory farms or from particular products such as foie gras and veal. Factory farming is the practice of raising Farm animals in confinement at high stocking density where a farm operates as a Factory &mdash a practice typical in Veal is the Meat of Others believe that the treatment which animals undergo in the production of meat and animal products obliges them never to eat meat or use animal products.

In vitro and imitation meat

Main articles: Imitation meat, In vitro meat

Various forms of imitation meat have been created to satisfy some vegetarians' and vegan's taste for the flavor and texture of meat, there is also some speculation about the possibility of growing in vitro meat from animal tissue. A meat analogue, also called a meat substitute, mock meat, faux meat, imitation meat, or soymeat, approximates the aesthetic qualities In vitro meat, also known as laboratory-grown meat or cultured meat, is Animal flesh that has never been part of a complete living animal A meat analogue, also called a meat substitute, mock meat, faux meat, imitation meat, or soymeat, approximates the aesthetic qualities Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea In vitro meat, also known as laboratory-grown meat or cultured meat, is Animal flesh that has never been part of a complete living animal Nutrition wise, imitation meat is comparable to animal meat, however they rarely contain the same levels of saturated fat and can often contain valuable minerals and vitamins while still containing approximately the same levels of protein as animal meats. ^[15]

Environmental impact

Main article: Environmental effects of meat production

The use of large industrial monoculture that is common in industrialised agriculture, typically for feed crops such as corn and soy is more damaging to ecosystems than more sustainable farming practices such as organic farming, permaculture, arable, pastoral, and rain-fed agriculture. This article discusses the environmental effects of livestock and poultry farming Monoculture is the agricultural practice of producing or growing one single crop over a wide area Maize (ˈmeɪz ( Zea mays L. ssp mays) known as corn in some countries is a cereal grain domesticated in Mesoamerica An ecosystem is a natural unit consisting of all plants animals and micro-organisms( Biotic factors in an area functioning together with all of the non-living physical ( Organic farming is a form of agriculture that relies on Crop rotation, Green manure, Compost, Biological pest control, and mechanical Cultivation The word permaculture, coined by Australians Bill Mollison and David Holmgren during the 1970s is a Portmanteau of perma nent agri' In Geography, arable land (from Latin arare, to Plough) is an agricultural term meaning land that can be used for Pastoral, as an adjective refers to the lifestyle of Shepherds and Pastoralists moving livestock around larger areas of land according to seasons and availability Agriculture refers to the production of goods through the growing of plants and fungi and the raising of domesticated Animals The study of agriculture

Animals fed on grain and those which rely on grazing need more water than grain crops. ^[16] According to the USDA, growing crops for farm animals requires nearly half of the U.S. water supply and 80% of its agricultural land. The United States of America —commonly referred to as the Animals raised for food in the U. S. consume 90% of the soy crop, 80% of the corn crop, and 70% of its grain. ^[17] In tracking food animal production from the feed through to the dinner table, the inefficiencies of meat, milk and egg production range from a 4:1 energy input to protein output ratio up to 54:1. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish ^[18] The result is that producing animal-based food is typically much less efficient than the harvesting of grains, vegetables, legumes, seeds and fruits, though this might not be largely true for animal husbandry in parts of the developing world where factory farming is almost non existent, making animal based food much more sustainable. A legume is a Plant in the family Fabaceae (or Leguminosae or a Fruit of these specific plants Developing countries are countries that haven't reached Western-style standards of democratic government free market economy industrialization social programs and human rights guaranties

See also

• Slaughterhouse
• Bushmeat
• Livestock/Domestication
• Food science
• Gristle
• Hormonal meat
• List of meat animals
• Culinary name
• Vegetarianism/Veganism/Ethics of eating meat
• Sinew
• Red meat/White meat

Notes

External links

• American Meat Science Association website
• Qualitionary - Legal Definitions - Meat

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