Meat

Meat, term applied to the edible portions of domestic mammals such as cattle, calves, sheep, lambs, and pigs. The meat of cattle is known as beef; of calves, veal; of sheep, mutton; of lambs, lamb; and of pigs, pork. The term meat can also be applied to the edible portions of poultry (white meat) and wild birds and mammals (game) and to the portions of other animals such as crustaceans and reptiles that are eaten by humans. It is not known when the human species began to eat meat; other primates are vegetarian, with only occasional episodes of opportunistic meat consumption.

Meat consists of skeletal muscle, with varying amounts of fat and connective tissue, but internal organs are also used. Known as offal, these include the liver, kidneys, testicles, thymus gland (sweetbreads), brain, heart, and stomach.

Meat is a nutritious food, containing quantities of essential amino acids in the form of protein. Meat also contains B group vitamins (especially niacin and riboflavin), iron, phosphorus, ash, and calcium. Certain meats, especially liver, contain vitamins A and D. See Nutrition, Human.

The methods of cutting carcasses of meat animals into parts, and the names given to the different cuts, vary from country to country. The terminology for cuts of veal, mutton, and lamb is roughly similar to that used for beef. Cured pork cuts are given a special terminology: ham is meat from the thigh and hip; and bacon is meat from its side or back. The amount of connective tissue in the meat determines the length, or style, of cooking time required. Cuts with very little connective tissue are the most tender, and can be cooked quickly by roasting or grilling. Older animals have thicker connective tissue, making the meat tougher and more suited to stewing or boiling. See also Cookery.

Fresh meat requires proper refrigeration to prevent deterioration. Meat is sometimes canned; more often it is cured and smoked for preservation. For meat packing and processing, see Meat-Packing Industry.

Various meat substitutes that are made of proteins derived from soya beans, wheat, yeast, and other plants are available. The proteins are treated and shaped to form fibres that are then processed, flavoured, and coloured—with fats, nutrients, and other substances added—to simulate different kinds of meat.