Meat are according to the definition in the guiding principles for meat and butcher certifications "all parts of slaughtered or hunted animals, which are intended for humans for the benefit ". According to this definition e.g. also bones and Innereien fall under the term "meat ".

The meat and/or poultry meat must be examined before by meat and/or poultry-meat-hygenic regulations and be judged as suited to the human benefit.

Meat is not only a food for humans, but also for certain animal species (carnivores). For thousands of years animals are slaughtered or hunted by humans; thereby - possibly after refinement (i.e. processing) - meat product develops.

The fibers of the meat can run lengthwise, crosswise or crossed, whereby "the crossed process ", due to which the meat at the zartesten makes small fiber distances. instead make tough the meat.

During the professional production of butcher certifications "meat is ""only skeletal musculature with adhering or stored fat and connective tissue as well as stored lymph node, nerves, containers and pig salivary glands ". With some butcher certifications "meat includes "also a certain portion of in-grown bones and cartilages, with "Schweinefleisch "also the Schwarte.

Because of its high protein and fat content meat is one of the food, which contributes to a balanced nutrition.

With respect to the cook art between red and white meat one differentiates, however there is no obligatory organization. The difference in color predominantly results from a different content of Myoglobin, a derivative of hemoglobin. This is responsible for oxygen transport within the muscle, particularly to the muscle cells (Sarkomeren). The Myoglobin is denatured by heat to the Met Myoglobin so mentioned, whereby roasted or cooked meat accepts a rather to grey-brown colour.

Meat places

In the European culture area often used meat places are:

• Red meat:
  • Cattle and calf meat
  • Schweinefleisch
  • Sheep and lamb
  • Horse meat
  • Rabbit meat
  • Game:
    • Deer and deer meat
    • Wild pig meat
    • Hare meat

• White meat:
  • Poultry
    • Chicken meat
    • Truthahnfleisch (PUT meat)
    • Goose meat
    • Duck meat
    • Pigeon meat
    • Bunch meat
  • Game poultry:
    • Game duck meat
    • Pheasant meat
    • Bunch meat
    • Perl chicken meat
    • Quail meat

• Other one meat places in Europe (whereby these are just as few not and thus according to definition, like fish and sea fruits, "meat "):
  • Frogs
  • Snails

In other culture areas among other things also the meat of the following animals becomes verzehrt:

• Ape - also as Bushmeat admits
• Dogs - in Korea or China
• Cats
• Guinea pig - in South America
• - in Australia
• Alligators
• Turtles
• Queues
• Grasshoppers and other insects
• Spiders

Slaughtering to consumption

After the death of the animal meat is subject first to the dead rigidity and is not suitable in this condition not for the preparation. One calls the bacterial and biochemical process, which makes the meat enjoyable, meat maturing or also slopes. Here mainly by meat-own enzymes the dead rigidity is solved. The influence of desired and usually existing micro organisms such as bacteria and yeasts is responsible for the emergence of the characteristic flavour if necessary.

Matured meat is only very limited durable at room temperature, why particularly in strongly arbeitsteiligen managing like the industrial nations a complete cooling chain is necessary, in order to avoid bacterial decay. A durability from several weeks to months at room temperature can be obtained however by preservation methods such as a drying, a smoking, a cooking or Fermentieren (salami) of the meat, or by a combination of it. Also a longer preservation is possible by different packaging methods. Exemplarily the Vakuumverpackung is here mentioned.

Nourish-physiological value and health risks

After evaluation of the large-scale Epic study, with which nearly 480,000 humans were observed since 1992, pronounced consumption of red meat increases and particularly from from it won meat products (more than 160 gram pig, cattle, calf or lamb per day) the intestine cancer risk during one observation period of ten years to 1,71 per cent. With participants, who took daily less than 20 gram to itself, it amounted to 1.28 per cent. The consumption of fish against it lowered the risk (source: Journal OF the national CAN cerium of institutes, Bd. 97, P. 906, Abstracts). The reason for it is not exactly well-known, perhaps is it because of the higher fat content, whereby the lean sections of pig and cattle any more fat than poultry meat do not have. Possibly also the Eisengehalt plays a role. Many of these studies were provided in the USA and are eaten there much grilled beef. With this kind of preparing cancer exciting materials can develop. Besides in the USA with the cattle mast hormones and genetically changed feeds are used.

Gammelfleisch

Gammelfleisch (in the public media rather disgust meat) is a Neologismus, which was coined/shaped in November/December 2005 during a wave by food scandals in Germany. Meat scandals accumulated themselves up in the process of the yearly 2005. In the spring 2005 in branches of the chain material Hackfleisch had been umetikettiert at expiration of the expiration date and sold again. In the middle of Octobers came out that a company had sold battle wastes in Deggendorf as food. At the beginning of November emerged spoiled meat from Lower Saxony, which arrived as at the plates of the consumers. At the end of November in gel churches more than 60 tons spoiled meat - Roastbeef and PUT chopping meat - were surely placed.

Numerous politicians and media use the key word "Gammelfleisch "as rewriting for spoiled meat and/or meat and Wurstwaren, which exceeded the minimum durability date. As synonym also often "disgust meat is used ". Gammel is a down-German word, which means as much as "old persons ". Colloquially devaluing Gammel designates inferior, worthless, useless things of different kind according to Duden "". In the technical language the term stands for "the part of the high sea and coastal fishing not usable for human nutrition, which are converted to Fleischmehl or fertilizer ".

• see also meat scandal

Meat, religion and ethics

Almost all world religions developed regimentations in the reference to the consumption of meat. Like that the consumption of Schweinefleisch is forbidden in the Judentum and in the Islam, since the pig is considered as impure. Background to this prohibition are in the article to Schweinefleisch, religious prohibition-described. Another background for the religiously motivated renouncement of meat is in the Hinduismus. There in particular the cattle are admired as holy, so that its consumption for this reason forbids itself. Many Hindus do because of their faith in the Wiedergeburt completely without meat. Details in addition are in the section of the article Hinduismus, the holy cow. Also in the Christianity sets of rules developed, like the renouncement of meat on Fridays and in particular at the Karfreitag. The introduction of the Christian chamfering time, the Karneval, refers to the meat renouncement with this term likewise directly. Karneval, lat.: carne the vale parting call "meat probably lives ".

Vegetarians do not verzehren meat, Veganer for ethical and/or health reasons do additionally without food of animal origin such as milk, eggs or honey. A majority of the population of world consumes little meat for economic reasons, because the raising of slaughter cattle is relatively expensive. In addition is to be thought here of the nutrition.

Articles in category "Meat"

We found here 73 articles.