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Meat is the edible portion of mammals—the flesh of animals used for food. “Meat” may include rabbit, venison, and other game, as well as the nonmammals poultry and fish. The flesh from various animals may be used as food throughout the world.
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Meat, Poultry, Fish, and Dry Beans
Introduction Meat is the edible portion of mammals—the flesh of animals used for food. “Meat” may include rabbit, venison, and other game, as well as the nonmammals poultry and fish. The flesh from various animals may be used as food throughout the world. Red meat is the meat from mammals including beef and veal, lamb, mutton, and pork. White meat refers to meat from poultry. Addressing the question of pork as a white meat, it is determined that its myoglobin content is lower than beef, and yet significantly higher than chicken or turkey white meat. The USDA treats pork as a red meat. In 1987, the US National Pork Board began a successful advertising campaign stating that pork was “the other white meat.” This was intended to give the perception that, similar to chicken and turkey (white meat), it was more healthy than red meat. Other than the red or white meats, seafood is derived from fish, and game is from nondomesticated animals. These may be sold fresh or frozen. Meat is also available in processed or manufactured products. Meat is composed of three major parts: muscle, connective tissue, and adipose tissue (fat). Lean meats contain less adipose tissue than well-
marbled cuts of meat. The location of the cut of meat on the animal, muscle contraction, and postmortem changes all influence the degree of meat tenderness. Individual cuts vary in inherent tenderness, requiring different cooking methods All meat is subject to mandatory inspection by the USDA and voluntary grading. After inspection alteration may occur due to processing methods including curing, smoking, restructuring, and tenderizing. Kosher and Halal inspections mean much more than having a religious official blessing. Incomplete plant proteins of animal feed are resynthesized in meat, and it is important to know that only animal protein is a complete protein. Thus, if meat consumption is minimized or omitted from the diet, for any number of reasons, an individual must obtain similar nutrients from a nonmeat source, such as combination of various plants (Chap. 7). The USDA estimates 2011 US per capita beef consumption at 57.4 lb, down 13 % from 10 years ago and down about 25 % from 1980. The 2012 USDA prediction was that Americans would eat less beef than they ate in 2011 (only 54.1 lb of beef on average). Reuters News Service reports that this low amount “an opportunity for beef companies and retailers to promote . . . higher-end cuts in supermarkets but in smaller portions (National Cattleman’s Beef Association (NCBA)”.
V.A. Vaclavik and E.W. Christian, Essentials of Food Science, 4th Edition, Food Science Text Series, DOI 10.1007/978-1-4614-9138-5_9, # Springer Science+Business Media New York 2014
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Beef demand has been up and down— depending on such things as health news and the economy. Yet, some individuals may have environmental, religious, vegetarian/flexitarian beliefs, or other concerns related to the consumption of meat, thus they might choose to avoid meat products, or consume meat minimally
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