Meat and meat products

Meat is usually defined as flesh (mainly muscles) and organs (for example, liver and kidneys) of:

• animals (mammals, reptiles and amphibians)
• birds (particularly poultry)

Meat is subdivided into:

• red meat (from cattle, goats, sheep, pigs, etc.)
• white meat (mainly from poultry)

Meat contains about 19 percent protein of excellent quality and iron that is well absorbed. The amount of fat depends on the animal that the meat comes from and the cut. Offal has a relatively high amount of cholesterol. In general all animals - wild and domestic, large and small, birds, reptiles and mammals - provide meat of rather similar nutritional value. The main variable is the fat content.

Processing of meat products:

• Contaminated meat can lead to disease. There is a need for improvements in conditions associated with production of meat for consumption and more importantly for commercial sale.
• For meat to be safe for human consumption, hygienic practices are essential at all levels, from the farm, through the slaughterhouse, to the retailer and into the kitchen.
• Most countries have regulations governing meat hygiene and authorities responsible for applying the regulations, but their effectiveness varies widely.

(Source: Foods composition tables, nutrition requirements and food balance sheets, FAO)