meat - Methods of preparation, Abstention from meat, In vitro and imitation meat, Notes and references
The edible muscle of animals, the most common forms including beef, pork, bacon, lamb, and poultry. The flesh of many other species is also eaten as meat, including the horse, buffalo, camel, dog, deer, rabbit, and monkey, though cultural practices vary. Meat is rich in protein, iron, and zinc. The amount of fat in meat is determined by age, the method of husbandry, and butchering method.
Meat, in its broadest definition, is animal tissue used as food. 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.) raised and butchered for human consumption, to the exclusion of seafood, fish, poultry, game, and insects. Animals that consume only meat are carnivores.
The meat packing industry handles the slaughtering, processing and distribution of many meats for human consumption in most developed countries.
Meat also shares some of the sexual connotations that flesh carries, and can be used to refer to the human body, often in a way that is considered vulgar or demeaning, as in the phrase meat market, which, in addition to simply denoting a market where meat is sold, can also be a slang phrase referring to a place or situation where humans are treated or viewed as commodities, especially a place where one looks for a casual sexual encounter.
Methods of preparation
Meat is prepared in many ways, as steaks, in stews, fondue or as dried meat. Some meats are cured, by smoking, pickling, preserving in salt or brine (see salted meat and curing). Meat dishes are usually described by their source (animal and part of body) and method of preparation. The fat content of meat can vary widely depending on the species and breed of animal, the anatomical part of its body, and the methods of butchering and cooking. however, centuries of breeding meat animals for size and fatness is being reversed by consumer demand for meat with less fat.
Typical Meat Nutritional Contentfrom 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 |
The table at right compares the nutritional content of several types of meat.
In response to health concerns about saturated fat and cholesterol, consumers have altered their consumption of various meats.
Abstention from meat
People may abstain consuming meat for a variety of reasons.
Religious proscription
Many religions take a stance on which types of meat are appropriate to eat in particular circumstances.
Judaism labels the meat of some animals, if slaughtered properly, as kosher, or "fit", and the rest are considered not kosher, or "unfit" (also called treif, literally, "torn"). Until the mid-1960s, the Catholic Church forbade the eating of meat on Fridays (though fish was allowed), leading some restaurants to the practice of serving meat-free specials (fish dishes, clam chowder) only or especially on Friday. The definition of "meat" used by the Catholic Church for this purpose is somewhat technical, and in fact excludes the flesh of certain aquatic animals (including mammals such as beavers and seals) , probably based on analysis of a passage from St. Thomas Aquinas's Summa Theologiae that classifies animals (in the context of Catholic fasting practices) as much on the basis of the animals' habits as on taxonomy. Although, if a hindu ate meat then all meat is same for them. However, Theravadin Buddhists may eat meat if it can be determined that the animal was not slaughtered specifically for their consumption.Secular cultural taboos
Cultural taboos inhibit the consumption of certain kinds of meat, even for non-religious people.
Many cultures do not eat the meat of animals species that they keep as pets.
Other motivations
Many vegetarians and vegans abstain from eating meat not for religious, but for secular, ethical and moral reasons. The welfare of animals that meat is produced from, the impact on the natural environment and the health effects of eating meat are all significant concerns. Many consider eating meat to be unethical as it inflicts pain on animals, because it treats animals as means rather than ends, or because they believe that it violates animals' rights.
In vitro and imitation meat
Various forms of imitation meat have been created to satisfy some vegetarians' taste for the flavour and texture of meat, and there is speculation about the possibility of growing in vitro meat from animal tissue.
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