Meat

Meat is animal tissue, mostly muscle, that people eat as food. Humans have hunted and farmed animals for meat since ancient times. The Neolithic Revolution let people raise animals such as chickens, sheep, goats, pigs, horses, and cattle about 11,000 years ago. Since then, selective breeding has helped farmers grow meat that people like.

Meat is mostly water, protein, and fat. Its quality depends on the animal’s genetics, health, and food. Meat can go bad quickly if it isn’t treated, because of bacteria and fungi. People sometimes eat meat raw, but it is usually cooked, like by stewing or roasting, or treated in other ways, such as by smoking or salting.

Eating some kinds of meat, especially red and processed meat, can raise the chance of health problems like coronary heart disease and diabetes. Also, making meat can hurt the environment by adding to global warming, pollution, and biodiversity loss. Some people, like vegetarians and vegans, choose not to eat meat for ethical, environmental, health, or religious reasons.

Etymology

The word meat comes from an old word called mete, which meant food in general. Today, when we say meat, we usually mean the muscle of animals, along with some fat and connective tissue. Sometimes it also includes other edible parts of animals, like the liver or kidney. The word meat can also refer to the flesh of mammals, such as pigs, cattle, and sheep, that are raised and prepared for eating. It does not include fish, seafood, insects, poultry, or other animals.

History

Further information: History of agriculture

Domestication

Further information: Domestication

Paleontological evidence shows that early humans ate a lot of meat. They hunted big animals like bison and deer. Later, animals were domesticated during the Neolithic period. This let people raise animals for meat and make them better for eating.

Intensive animal farming

Further information: Intensive animal farming

After World War II, governments helped farmers by giving them guaranteed prices to make more animal production. This led to big factories where many animals were raised together. This used more food and medicine for the animals and caused pollution.

Selective breeding

Modern farming uses special methods like progeny testing to pick the best animals for breeding. This makes meat healthier and better. For example, in the 1980s, people wanted less fat in meat, so farmers bred animals with less fat. New science, like genetic engineering, might help animals produce even better meat.

Today, people want meat in different shapes, so farmers raise bigger animals. Even animals like antelope, zebra, water buffalo, camel, crocodile, emu, and ostrich are now farmed for meat. Organic farming is also growing in popularity.

A shoulder of [lamb](/wiki/Lamb_and_mutton)

A [Hereford](/wiki/Hereford_\(cattle\)) bull, a breed of beef cattle

Supermarket meat, North America

Animal growth and development

Several things affect how animals grow when raised for meat.

Some traits in meat animals can be passed down, allowing farmers to choose animals with better qualities. For example, some animals may grow more muscle, which helps make more meat. Scientists study ways to improve breeding to find helpful genes.

The environment, like temperature and food, also affects animal growth. Animals need the right nutrients to grow well. Farmers must give animals balanced diets to keep them healthy. Sometimes, special treatments help animals use their food better.

Composition

Meat has different amounts of water, protein, fat, and other important parts depending on the animal it comes from and how the animal was raised. For example, adult mammals' muscle is mostly water (about 75%), with protein making up about 19% and fat about 2.5%.

Meat is a great source of protein and contains important nutrients like vitamin B₁₂, selenium, niacin, vitamin B₆, and iron. It has very little carbohydrates and no fiber. The amount of fat in meat can change a lot based on the animal, how it was raised, and which part of the animal it comes from. Some people choose leaner meats, like venison, to lower the fat they eat.

Production

Biomass of mammals on Earth

1. Livestock, mostly cattle and pigs (60.0%)
2. Humans (36.0%)
3. Wild mammals (4.00%)

Animals raised for meat are moved to special places when they are old enough.

When it’s time, animals are treated carefully to make sure they are comfortable. Their blood is drained to help make the meat look better and stay fresh.

After the blood is drained, the animal’s body is cleaned and cut into pieces that can be used for food. This process is now often done by machines.

Meat can stay fresh for a few weeks if it’s kept in the right conditions. During this time, the meat changes a little, which can make it taste better and become softer. These changes help the meat stay tasty and easy to cook.

Additives

When meat is made for stores, special ingredients are sometimes added. These help the meat taste better, stay fresh longer, or keep its color and texture just right.

Consumption

Historical

Studies of early medieval England show that most people did not eat a lot of meat. Both rich and poor people ate meat, and men and women ate about the same amount.

In the 1800s, Britain ate more meat than any other place in Europe. By the 1830s, people there ate about 34 kilograms of meat each year. This went up to 59 kilograms by 1912. Even regular workers ate a lot of meat, while very rich people ate much more.

Trends

Today, most people around the world eat meat. Chicken is the most common type of meat, followed by pig and cattle meat. The way people eat meat changes depending on where they live and how much money they have.

Methods of preparation

Meat can be cooked in many ways, such as frying, grilling, and roasting. It can also be preserved by smoking, salting, or drying.

Spit-roasting a lamb and a suckling pig

Geese being smoked in a smokehouse

Stewing mutton with vegetables

Frying pork sausages in a pan

Red vs white meat

Red meat comes from animals like beef, pork, lamb, mutton, veal, venison, and goat. Even if pork looks white or pink, it is still red meat.

White meat is usually from birds, like chicken and turkey. In cooking, white meat often means the breast and wings of a chicken, while the legs and thighs are called dark meat. Some people also call fish white meat.

Health effects

Further information: Red meat § Health effects

Eating meat, especially red and processed meat, can affect health in different ways. Health guidelines suggest eating more vegetables, fruits, whole grains, and dairy while eating less meat, poultry, and eggs.

Meat can sometimes have harmful substances in it, like heavy metals or chemicals from processing. These can be dangerous when eaten over time. Also, cooking meat at high temperatures can create chemicals that might increase the chance of getting certain illnesses.

It’s important to think about how much and what kind of meat we eat to stay healthy.

Environmental impact

Further information: Environmental impacts of animal agriculture

Raising animals for meat affects the Earth in big ways. It uses a lot of land, water, and energy. It also creates pollution that can hurt the environment. For example, animals make gases that warm the planet and use water that can dirty rivers and lakes. Some scientists think eating fewer animal foods and more plants can help protect the Earth.

Making meat needs a lot of land for animals to graze and for growing their food. This can harm forests and nature, taking away homes for wild animals and making climate change worse. Some scientists say eating less meat, especially where people eat a lot, can help solve these problems. They suggest eating more plant foods, like beans and mushrooms, instead of meat.

Cultural aspects

Meat is eaten in many cultures and often has special meanings in social events. Some people choose not to eat meat. This choice, called vegetarianism or veganism, can be because of concerns about treating animals fairly, health, the environment, or religious rules.

Different beliefs and traditions affect how people view eating meat. Some religions and philosophies have different ideas about whether it is right to eat animals. For example, some Indian religions discourage eating meat, while Jewish and Islamic traditions have specific rules about which meats are allowed.