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78-456: According to one poetic reference by Ibrahim ibn al-Mahdi , who described a version of a dish prepared with Iraqi carp , it was "like ruby on the platter, set in a pearl ... steeped in saffron thus, like garnet it looks, vibrantly red, shimmering on silver". Historically, meat aspics were made even before fruit- and vegetable-flavoured aspics. By the Middle Ages , cooks had discovered that

156-658: A broad one. Static magnetic fields , for reasons still unknown, retard animal development. The quality and quantity of usable meat depends on the animal's plane of nutrition , i.e., whether it is over- or underfed. Scientists disagree about how exactly the plane of nutrition influences carcase composition. The composition of the diet, especially the amount of protein provided, is an important factor regulating animal growth. Ruminants , which may digest cellulose , are better adapted to poor-quality diets, but their ruminal microorganisms degrade high-quality protein if supplied in excess. Because producing high-quality protein animal feed

234-611: A jelly. Kholodets is usually eaten with chrain or mustard . The Croatian version of this dish is called hladetina ( hladno meaning cold). Variants range from one served in a dish with rather delicate gelatin, to tlačenica more resembling the German sulze, a kind of head cheese . In Slovenia , aspic is known as žolca (derived from the German sülze , meaning head cheese ) or tlačenka in Slovene . It

312-589: A long time. The resulting stewing liquid sets to form a jelly-like substance when cooled. Among the Newars of Kathmandu Valley in Nepal , buffalo meat jelly, known as ta khaa , is a major component of the winter festivity gourmet. It is eaten in combination with fish aspic ( sanyaa khunna ), which is made from dried fish and buffalo meat stock, soured, and containing a heavy mix of spices and condiments. In Central, Eastern, and Northern Europe, aspic often takes

390-611: A pot of cold water and letting it cook over a slow fire for three hours. The broth is allowed to cool, while also removing any undesirable fats. Subsequently, white vinegar and the juice of half an orange or lemon can be added to the meat so that it is covered. The entire mixture is then allowed to cool and gel. Bay leaves or chili can be added to the broth for added taste (the Romanian variety is based on garlic and includes no vinegar, orange, lemon, chili, bay leaves, etc.). However, there are many alternate ways of preparing pork jelly, such as

468-587: A predetermined age or weight, livestock are usually transported en masse to the slaughterhouse. Depending on its length and circumstances, this may exert stress and injuries on the animals, and some may die en route . Unnecessary stress in transport may adversely affect the quality of the meat. In particular, the muscles of stressed animals are low in water and glycogen , and their pH fails to attain acidic values, all of which results in poor meat quality. Animals are usually slaughtered by being first stunned and then exsanguinated (bled out). Death results from

546-895: A result of cobalt deficiency in the soil. Plant toxins are a risk to grazing animals; for instance, sodium fluoroacetate , found in some African and Australian plants, kills by disrupting the cellular metabolism . Some man-made pollutants such as methylmercury and some pesticide residues present a particular hazard as they bioaccumulate in meat, potentially poisoning consumers. Practices such as confinement in factory farming have generated concerns for animal welfare . Animals have abnormal behaviors such as tail-biting, cannibalism, and feather pecking . Invasive procedures such as beak trimming , castration , and ear notching have similarly been questioned. Breeding for high productivity may affect welfare, as when broiler chickens are bred to be very large and to grow rapidly. Broilers often have leg deformities and become lame, and many die from

624-561: A significant proportion of connective tissue . Pork jelly is a popular appetizer and, nowadays, is sometimes prepared in a more modern version using lean meat , with or without pig leftovers (which are substituted with store-bought gelatin ). It is very popular in Croatia , Serbia , Poland , Czech Republic , Romania , Moldova , Estonia , Latvia , Lithuania , Slovakia (called huspenina/studeno ), Hungary , Greece , and Ukraine . In Russia , Belarus , Georgia and Ukraine , it

702-404: A soup with high gelatin content. The broth containing gelatin is poured over the boiled meat and mashed garlic in bowls, the mixture being then cooled to become a jelly. Piftie is traditionally served for Epiphany . Jokpyeon ( 족편 ) is a dish prepared by boiling beef and pork cuts with high collagen content such as the head, skin, tail , cow's trotters , or other cuts in water for

780-557: A thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le Viandier , written in or around 1375. In the early 19th century, the French chef Marie-Antoine Carême created chaudfroid . The term chaudfroid means "hot cold" in French, referring to foods that were prepared hot and served cold. Aspic was used as a chaudfroid sauce in many cold fish and poultry meals, where it added moisture and flavour to

858-497: Is a risk; in 2013, products in Europe labelled as beef actually contained horse meat . Meat can be cooked in many ways, including braising , broiling , frying , grilling , and roasting . Meat can be cured by smoking , which preserves and flavors food by exposing it to smoke from burning or smoldering wood. Other methods of curing include pickling , salting , and air-drying. Some recipes call for raw meat; steak tartare

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936-450: Is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and spoil unprocessed meat within hours or days. Under optimal conditions, meat is edible raw , but is often normally eaten cooked—such as by stewing or roasting —or processed —such as by smoking or salting . The consumption of meat (especially red and processed meat) increases

1014-404: Is an aspic-like dish, generally made from lamb, chicken or pork meat, such as the head, shank, or hock, made into a semi-consistent gelatinous cake-like form. In some varieties, chicken is used instead of pork. Some recipes also include smoked meat and are well spiced. Pihtije is commonly just one component of the traditional meal (or an appetizer), although it can be served as a main dish. It

1092-479: Is an easy-to-find product in most supermarkets. Mujuji or muzhuzhi ( Georgian : მუჟუჟი ) is a traditional Georgian dish of cold jellied pork. Its ingredients include pork meat, tails, ears, feet, carrots, vinegar, garlic, herbs, onions, roots, bay leaves, allspice, and cinnamon. In some recipes, the dish is cooked in two separate processes, slightly pickled with wine vinegar and spiced with tarragon and basil. One part contains pork feet, tails and ears;

1170-404: Is anticipated. Heat regulation in livestock is of economic significance, as mammals attempt to maintain a constant optimal body temperature. Low temperatures tend to prolong animal development and high temperatures tend to delay it. Depending on their size, body shape and insulation through tissue and fur, some animals have a relatively narrow zone of temperature tolerance and others (e.g. cattle)

1248-417: Is being reversed by consumer demand for leaner meat. The fatty deposits near the muscle fibers in meats soften meat when it is cooked, improve its flavor, and make the meat seem juicier. Fat around meat further contains cholesterol . The increase in meat consumption after 1960 is associated with significant imbalances of fat and cholesterol in the human diet. Biomass of mammals on Earth Upon reaching

1326-411: Is consumed, and egg and/or dairy consumption may or may not be strictly restricted. The type of meat consumed varies between different cultures. The amount and kind of meat consumed varies by income, both between countries and within a given country. Horses are commonly eaten in countries such as France, Italy, Germany and Japan. Horses and other large mammals such as reindeer were hunted during

1404-455: Is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates , including chickens , sheep , goats , pigs , horses , and cattle , starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality

1482-445: Is expensive, several techniques are employed or experimented with to ensure maximum utilization of protein. These include the treatment of feed with formalin to protect amino acids during their passage through the rumen , the recycling of manure by feeding it back to cattle mixed with feed concentrates, or the conversion of petroleum hydrocarbons to protein through microbial action. In plant feed, environmental factors influence

1560-496: Is firmer than the delicate aspic. The inedible aspic is never for consumption and is usually for decoration. Aspic is often used to glaze food pieces in food competitions to make the food glisten and make it more appealing to the eye. Foods dipped in aspic have a lacquered finish for a fancy presentation. Aspic can be cut into various shapes and be used as a garnish for deli meats or pâtés . The preparation of pork jelly includes placing lean pork meat, trotters, rind, ears, and snout in

1638-564: Is important to economies and cultures around the world. The word meat comes from the Old English word mete , meaning food in general. In modern usage, meat primarily means skeletal muscle with its associated fat and connective tissue, but it can include offal , other edible organs such as liver and kidney . The term is sometimes used in a more restrictive sense to mean the flesh of mammalian species (pigs, cattle, sheep, goats, etc.) raised and prepared for human consumption, to

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1716-538: Is known as kholodets , kholodne during Christmas or Easter . In Russia , kholodets is a traditional winter and especially Christmas and New Year 's dish, which is eaten with chrain (horseradish paste) or mustard . It is also eaten in Vietnam ( thịt nấu đông ) during Lunar New Year . The meat in pork pies is preserved using pork jelly. Pihtije ( Serbian : пихтије ), pivtija ( Macedonian : пивтија ), pača ( Bulgarian : пача )

1794-877: Is made from minced raw beef. Pâtés are made with ground meat and fat, often including liver . Meat, in particular red and processed meat, is linked to a variety of health risks. The 2015–2020 Dietary Guidelines for Americans asked men and teenage boys to increase their consumption of vegetables or other underconsumed foods (fruits, whole grains, and dairy) while reducing intake of protein foods (meats, poultry, and eggs) that they currently overconsume. Toxic compounds including heavy metals , mycotoxins , pesticide residues, dioxins , polychlorinated biphenyl can contaminate meat. Processed, smoked and cooked meat may contain carcinogens such as polycyclic aromatic hydrocarbons . Toxins may be introduced to meat as part of animal feed, as veterinary drug residues, or during processing and cooking. Such compounds are often metabolized in

1872-481: Is not uncommon to see kholodets on a Russian table in summer. Kholodets is usually made by boiling the bones and meat rich in collagen for about 5–8 hours to produce a thick and fatty broth, with the collagen hydrolizing into the natural gelatin , mixed with salt, pepper, and other spices. The meat is then separated from the bones, minced, recombined with the broth, dressed with the slices of boiled egg and herbs like parsley and cooled until it solidifies into

1950-501: Is particularly prevalent in the US, but has been banned in the EU, partly because it causes antimicrobial resistance in pathogenic microorganisms. The biochemical composition of meat varies in complex ways depending on the species, breed, sex, age, plane of nutrition, training and exercise of the animal, as well as on the anatomical location of the musculature involved. Even between animals of

2028-493: Is sold at sausage shops in Vietnam most markets nationwide. Aspic is a source of various nutrients like iron, vitamin A, vitamin K, fatty acids, selenium, zinc, magnesium and phosphorus. An amino acid called glutamine in aspic may enhance the integrity of the intestinal barrier, which may be beneficial for inflammatory bowel disease and other digestive problems. Glycine from aspic can improve sleep and reduce fatigue during

2106-420: Is tender and pliable when cooked just after death or after the resolution of rigor , but tough when cooked during rigor. As the muscle pigment myoglobin denatures, its iron oxidizes , which may cause a brown discoloration near the surface of the meat. Ongoing proteolysis contributes to conditioning: hypoxanthine , a breakdown product of ATP, contributes to meat's flavor and odor, as do other products of

2184-481: Is traditionally served at Easter . In Denmark , aspic is called sky and is made from meat juices, gelatin, and sometimes mushrooms. Sky is almost solely eaten as a topping for cold cuts or rullepølse on Danish open faced sandwiches called smørrebrød . It is a key ingredient in Dyrlægens natmad , a dish combining leverpostej , sliced salt beef and onions. Sky, with or without mushrooms,

2262-414: Is usually accompanied by cold mastika or rakija (grape brandy) and turšija (pickled tomatoes, peppers, olives, cauliflower, cucumber). The recipe calls for the meat to be cleaned, washed, and then boiled for a short time, no longer than 10 minutes. Then the water is changed, and vegetables and spices are added. This is cooked until the meat begins to separate from the bones, then the bones are removed,

2340-527: Is usually cut and served in equal sized cubes. Pihtije are frequently used in slavas and other celebratory occasions with Serbs . Romanian and Moldovan piftie is also called răcitură (plural răcituri ), derived from the Romanian rece , meaning cold. Piftie has a different method of preparation. It is usually made with pig's trotter (but turkey or chicken meat can also be used), carrots and other vegetables, boiled to make

2418-450: Is very low in carbohydrates and does not contain dietary fiber. The fat content of meat varies widely with the species and breed of animal, the way in which the animal was raised, what it was fed, the part of the body, and the methods of butchering and cooking. Wild animals such as deer are leaner than farm animals, leading those concerned about fat content to choose game such as venison . Decades of breeding meat animals for fatness

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2496-805: The Translational Genomics Research Institute showed that nearly half (47%) of the meat and poultry in U.S. grocery stores were contaminated with S. aureus , with more than half (52%) of those bacteria resistant to antibiotics. A 2018 investigation by the Bureau of Investigative Journalism and The Guardian found that around 15 percent of the US population suffers from foodborne illnesses every year. The investigation highlighted unsanitary conditions in US-based meat plants, which included meat products covered in excrement and abscesses "filled with pus". Complete cooking and

2574-649: The breeding of animals to improve meat production. In the postwar period , governments gave farmers guaranteed prices to increase animal production. The effect was to raise output at the cost of increased inputs such as of animal feed and veterinary medicines, as well as of animal disease and environmental pollution. In 1966, the United States, the United Kingdom and other industrialized nations, began factory farming of beef and dairy cattle and domestic pigs. Intensive animal farming became globalized in

2652-929: The National Cancer Institute published results of a study which found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 100 °C (212 °F) creates "negligible amounts" of HCAs. Microwaving meat before cooking may reduce HCAs by 90%. Nitrosamines , present in processed and cooked foods, are carcinogenic, being linked to colon cancer. Polycyclic aromatic hydrocarbons , present in processed, smoked and cooked foods, are similarly carcinogenic. Bacterial contamination has been seen with meat products. A 2011 study by

2730-404: The air, to give food more flavor, or as a decoration. It can also be used to encase meats, preventing them from becoming spoiled. The gelatin keeps out air and bacteria , keeping the cooked meat or other ingredients fresh for longer. There are three types of aspic: delicate, sliceable, and inedible. The delicate aspic is soft. The sliceable aspic must be made in a terrine or in an aspic mold. It

2808-546: The animal genome . To enable such manipulation, the genomes of many animals are being mapped . Some research has already seen commercial application. For instance, a recombinant bacterium has been developed which improves the digestion of grass in the rumen of cattle, and some specific features of muscle fibers have been genetically altered. Experimental reproductive cloning of commercially important meat animals such as sheep, pig or cattle has been successful. Multiple asexual reproduction of animals bearing desirable traits

2886-662: The animal to store energy and consisting of "true fats" ( esters of glycerol with fatty acids ), or intramuscular fat, which contains phospholipids and cholesterol . Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fiber. When myoglobin is exposed to oxygen , reddish oxymyoglobin develops, making myoglobin-rich meat appear red. The redness of meat depends on species, animal age, and fiber type: Red meat contains more narrow muscle fibers that tend to operate over long periods without rest, while white meat contains more broad fibers that tend to work in short fast bursts, such as

2964-413: The animal's commercial value. Genetic analysis continues to reveal the genetic mechanisms that control numerous aspects of the endocrine system and, through it, meat growth and quality. Genetic engineering techniques can shorten breeding programs significantly because they allow for the identification and isolation of genes coding for desired traits, and for the reincorporation of these genes into

3042-504: The aspic are called Húndòng ( Chinese : 浑冻 ). In Zhenjiang , aspic using pig trotters is called Salted Pork in Jelly ( Chinese : 水晶肴肉 ; pinyin : Shuǐjīng Xiáoròu ). The dish has two layers of meat. The upper layer, about half an inch thick, is 'pigskin aspic', while the lower layer is half red and half white, made from boiling pig's trotter and pigskin until gelled, forming 'meat aspic'. The traditional method of preparing

3120-415: The aspic sets. The most common are pieces of meat, seafood, eggs, fruits , or vegetables . Veal stock (in particular, stock from a boiled calf's foot ) provides a great deal of gelatin, so other types of meat are often included when making stock. Fish consommés usually have too little natural gelatin, so fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than

3198-471: The availability of crucial nutrients or micronutrients , a lack or excess of which can cause a great many ailments. In Australia, where the soil contains limited phosphate , cattle are fed additional phosphate to increase the efficiency of beef production. Also in Australia, cattle and sheep in certain areas were often found losing their appetite and dying in the midst of rich pasture; this was found to be

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3276-436: The best possible genetic quality, and the efficiency of this method is improved through the administration of hormones that synchronize the ovulation cycles within groups of females. Growth hormones , particularly anabolic agents such as steroids , are used in some countries to accelerate muscle growth in animals. This practice has given rise to the beef hormone controversy , an international trade dispute. It may decrease

3354-551: The body to form harmful by-products. Negative effects depend on the individual genome, diet, and history of the consumer. The consumption of processed and red meat carries an increased risk of cancer. The International Agency for Research on Cancer (IARC), a specialized agency of the World Health Organization (WHO), classified processed meat (e.g., bacon, ham, hot dogs, sausages) as, "carcinogenic to humans (Group 1), based on sufficient evidence in humans that

3432-480: The brief flight of the chicken. The meat of adult mammals such as cows , sheep , and horses is considered red, while chicken and turkey breast meat is considered white. Muscle tissue is high in protein, containing all of the essential amino acids , and in most cases is a good source of zinc , vitamin B 12 , selenium , phosphorus , niacin , vitamin B 6 , choline , riboflavin and iron. Several forms of meat are high in vitamin K . Muscle tissue

3510-405: The carcass is necessary because blood causes the meat to have an unappealing appearance and is a breeding ground for microorganisms. After exsanguination, the carcass is dressed; that is, the head, feet, hide (except hogs and some veal), excess fat, viscera and offal are removed, leaving only bones and edible muscle. Cattle and pig carcases, but not those of sheep, are then split in half along

3588-1131: The consumption of processed meat causes colorectal cancer." IARC classified red meat as "probably carcinogenic to humans (Group 2A), based on limited evidence that the consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect." Cancer Research UK , National Health Service (NHS) and the National Cancer Institute have stated that red and processed meat intake increases risk of bowel cancer . The American Cancer Society in their "Diet and Physical Activity Guideline", stated "evidence that red and processed meats increase cancer risk has existed for decades, and many health organizations recommend limiting or avoiding these foods." The Canadian Cancer Society have stated that "eating red and processed meat increases cancer risk". A 2021 review found an increase of 11–51% risk of multiple cancer per 100g/d increment of red meat, and an increase of 8–72% risk of multiple cancer per 50g/d increment of processed meat. Cooking muscle meat creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at

3666-403: The country, more or less similar forms of preparation like this dish also exist in many other cuisines around the world. The processing process is relatively easy, the ingredients are easy to find, and the finished product is delicious and strangely chewy, making spring rolls a familiar dish of people all over the region. Giò thủ is often made by families during the traditional Lunar New Year , and

3744-513: The day. Notes Bibliography Ibrahim ibn al-Mahdi Too Many Requests If you report this error to the Wikimedia System Administrators, please include the details below. Request from 172.68.168.151 via cp1112 cp1112, Varnish XID 936342695 Upstream caches: cp1112 int Error: 429, Too Many Requests at Thu, 28 Nov 2024 07:57:29 GMT Meat Meat is animal tissue , often muscle , that

3822-571: The decomposition of muscle fat and protein. When meat is industrially processed, additives are used to protect or modify its flavor or color, to improve its tenderness, juiciness or cohesiveness, or to aid with its preservation . A bioarchaeological (specifically, isotopic analysis ) study of early medieval England found, based on the funerary record, that high-meat protein diets were extremely rare, and that (contrary to previously held assumptions) elites did not consume more meat than non-elites, and men did not consume more meat than women. In

3900-488: The demands of customers. The trend towards selling meat in pre-packaged cuts has increased the demand for larger breeds of cattle, better suited to producing such cuts. Animals not previously exploited for their meat are now being farmed, including mammals such as antelope , zebra, water buffalo and camel, as well as non-mammals, such as crocodile, emu and ostrich. Organic farming supports an increasing demand for meat produced to that standard. Several factors affect

3978-546: The dish involves boiling the trotter with Saltpeter , resulting in a crimson hue. However, due to the use of saltpeter in food being banned, the modern approach is using German pork knuckles. Giò thủ , giò tai , also known by another popular name giò xào , is one of the traditional Vietnamese sausage dishes with the main ingredient being stir-fried meat with some other ingredients, then wrapped and compressed. Originating in Northern Vietnam and now popular throughout

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4056-455: The exclusion of fish , other seafood, insects , poultry, or other animals. Paleontological evidence suggests that meat constituted a substantial proportion of the diet of the earliest humans. Early hunter-gatherers depended on the organized hunting of large animals such as bison and deer . Animals were domesticated in the Neolithic , enabling the systematic production of meat and

4134-444: The first day after death, glycolysis continues until the accumulation of lactic acid causes the pH to reach about 5.5. The remaining glycogen , about 18 g per kg, increases the water-holding capacity and tenderness of cooked meat. Rigor mortis sets in a few hours after death as adenosine triphosphate is used up. This causes the muscle proteins actin and myosin to combine into rigid actomyosin . This in turn lowers

4212-589: The fish with the gelatin stock. In this manner the fish would keep 2–4 days without refrigeration. The dish is served cold with bread for breakfast or as a snack, or can be served as an appetizer. In Northern China , Pídòng ( Chinese : 皮冻 ) is a traditional dish served in winter, especially during the Chinese New Year . This Chinese dish of aspic is usually made by boiling pork rind in water. The dishes cooled without pork rind are called Qīngdòng ( Chinese : 清冻 ) while those containing pork rind in

4290-505: The food. Carême also invented various types of aspic and ways of preparing it. Aspic came into prominence in America in the early 20th century. By the 1950s, meat aspic was a popular dinner staple, as were other gelatin-based dishes such as tomato aspic. Cooks showed off their aesthetic skills by creating inventive aspics. Aspic jelly may be colorless (white aspic) or contain various shades of amber . Aspic can be used to protect food from

4368-566: The form of pork jelly and is popular around the Christmas and Easter holidays. In Poland , certain meats, fish and vegetables are set in aspic, creating a dish called galareta . In Belarusian , Russian , and Ukrainian cuisine, a meat aspic dish is called kholodets ( Belarusian : халадзец [xalaˈd͡zʲɛt͡s] ; Russian : холодец [xəlɐˈdʲets] ; Ukrainian : холодець [xoloˈdɛtsʲ] ; also written as holodetz outside these countries) derived from

4446-444: The gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth. Most fish stocks usually do not maintain a molded shape with their natural gelatin alone, so additional gelatin is added. Vegetables have no natural gelatin. However, pectin serves a similar purpose in culinary applications such as jams and jellies. Pork jelly is an aspic made from low-grade cuts of pig meat, such as trotters , that contain

4524-456: The glycolytic enzymes – are involved in glycolysis , the conversion of sugars into high-energy molecules, especially adenosine triphosphate (ATP). The two most abundant myofibrillar proteins, myosin and actin , form the muscle's overall structure and enable it to deliver power, consuming ATP in the process. The remaining protein mass includes connective tissue ( collagen and elastin ). Fat in meat can be either adipose tissue , used by

4602-450: The growth and development of meat. Some economically important traits in meat animals are heritable to some degree, and can thus be selected for by animal breeding . In cattle, certain growth features are controlled by recessive genes which have not so far been controlled, complicating breeding. One such trait is dwarfism ; another is the doppelender or " double muscling " condition, which causes muscle hypertrophy and thereby increases

4680-533: The increase. Overall, diets that include meat are the most common worldwide according to the results of a 2018 Ipsos MORI study of 16–64 years olds in 28 countries. Ipsos states "An omnivorous diet is the most common diet globally, with non-meat diets (which can include fish) followed by over a tenth of the global population." Approximately 87% of people include meat in their diet in some frequency. 73% of meat eaters included it in their diet regularly and 14% consumed meat only occasionally or infrequently. Estimates of

4758-688: The late Paleolithic in western Europe. Dogs are consumed in China, South Korea and Vietnam. Dogs are occasionally eaten in the Arctic regions. Historically, dog meat has been consumed in various parts of the world, such as Hawaii, Japan, Switzerland and Mexico. Cats are sometimes eaten, such as in Peru. Guinea pigs are raised for their flesh in the Andes . Whales and dolphins are hunted, partly for their flesh, in several countries. Misidentification

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4836-407: The later years of the 20th century, replacing traditional stock rearing in countries around the world. In 1990 intensive animal farming accounted for 30% of world meat production and by 2005, this had risen to 40%. Modern agriculture employs techniques such as progeny testing to speed selective breeding , allowing the rapid acquisition of the qualities desired by meat producers. For instance, in

4914-455: The meat industry than in any other British business" except finance. The US was a meat importing country by 1926. Truncated lifespan as a result of intensive breeding allows more meat to be produced from fewer animals. The world cattle population was about 600 million in 1929, with 700 million sheep and goats and 300 million pigs. According to the Food and Agriculture Organization ,

4992-495: The meat stock is filtered, and the meat and stock are poured into shallow bowls. Garlic is added as well as thin slices of tomatoes or green peppers (or something similar for decoration). It is left to sit in a cold spot, such as a fridge or outside if the weather is cold enough. It congeals into jelly and can be cut into cubes (it is often said that good pihtijas are "cut like glass"). These cubes can be sprinkled with various spices or herbs as desired before serving. Pihtije

5070-419: The meat's water-holding capacity, so the meat loses water or "weeps". In muscles that enter rigor in a contracted position, actin and myosin filaments overlap and cross-bond, resulting in meat that becomes tough when cooked. Over time, muscle proteins denature in varying degree, with the exception of the collagen and elastin of connective tissue , and rigor mortis resolves. These changes mean that meat

5148-425: The mid ventral axis, and the carcase is cut into wholesale pieces. The dressing and cutting sequence, long a province of manual labor, is being progressively automated. Under hygienic conditions and without other treatment, meat can be stored at above its freezing point (−1.5 °C) for about six weeks without spoilage, during which time it undergoes an aging process that increases its tenderness and flavor. During

5226-574: The nineteenth century, meat consumption in Britain was the highest in Europe, exceeded only by that in British colonies. In the 1830s consumption per head in Britain was about 34 kilograms (75 lb) a year, rising to 59 kilograms (130 lb) in 1912. In 1904, laborers consumed 39 kilograms (87 lb) a year while aristocrats ate 140 kilograms (300 lb). There were some 43,000 butcher's shops in Britain in 1910, with "possibly more money invested in

5304-431: The non-meat diets were analysed. About 3% of people followed vegan diets, where consumption of meat, eggs, and dairy are abstained from. About 5% of people followed vegetarian diets, where consumption of meat is abstained from, but egg and/or dairy consumption is not strictly restricted. About 3% of people followed pescetarian diets, where consumption of the meat of land animals is abstained from, fish meat and other seafood

5382-435: The one or the other procedure, depending on the methods employed. Stunning can be effected through asphyxiating the animals with carbon dioxide , shooting them with a gun or a captive bolt pistol , or shocking them with electric current. The exsanguination is accomplished by severing the carotid artery and the jugular vein in cattle and sheep, and the anterior vena cava in pigs. Draining as much blood as possible from

5460-405: The other contains the lean meat of piglets. They are combined into one dish, chilled and served with green onions and spicy herbs. Rog in 't zuur or rog in zure gelei is a Flemish traditional recipe to preserve ray wings which are otherwise notoriously quick to spoil. Ray wings are poached in a fish stock with vinegar, spices and onions, then preserved by adding gelatin to the stock and covering

5538-459: The overall consumption for white meat has increased from the 20th to the 21st centuries. Poultry meat has increased by 76.6% per kilo per capita and pig meat by 19.7%. Bovine meat has decreased from 10.4 kg (22 lb 15 oz) per capita in 1990 to 9.6 kg (21 lb 3 oz) per capita in 2009. FAO analysis found that 357 million tonnes of meat were produced in 2021, 53% more than in 2000, with chicken meat representing more than half

5616-446: The risk of certain negative health outcomes including cancer, coronary heart disease , and diabetes . Meat production is a major contributor to environmental issues including global warming , pollution, and biodiversity loss , at every scale from local to global. Some people choose not to eat meat ( vegetarians and vegans ) for reasons such as ethics , environmental effects, health concerns, or religious dietary rules. However, meat

5694-672: The same litter and sex there are considerable differences in such parameters as the percentage of intramuscular fat. Adult mammalian muscle consists of roughly 75 percent water, 19 percent protein, 2.5 percent intramuscular fat, 1.2 percent carbohydrates and 2.3 percent other soluble substances. These include organic compounds, especially amino acids , and inorganic substances such as minerals. Muscle proteins are either soluble in water ( sarcoplasmic proteins, about 11.5 percent of total muscle mass) or in concentrated salt solutions ( myofibrillar proteins, about 5.5 percent of mass). There are several hundred sarcoplasmic proteins. Most of them –

5772-424: The stress of handling and transport. Meat producers may seek to improve the fertility of female animals through the administration of gonadotrophic or ovulation -inducing hormones . In pig production, sow infertility is a common problem – possibly due to excessive fatness. No methods currently exist to augment the fertility of male animals. Artificial insemination is now routinely used to produce animals of

5850-514: The tenderness of meat, although research on this is inconclusive, and have other effects on the composition of the muscle flesh. Where castration is used to improve control over male animals, its side effects can be counteracted by the administration of hormones. Myostatin has been used to produce muscle hypertrophy . Sedatives may be administered to animals to counteract stress factors and increase weight gain. The feeding of antibiotics to certain animals increases growth rates. This practice

5928-490: The usage of celery , beef and even pig bones . Poultry jellies are made the same way as making pork jelly, but less water is added to compensate for lower natural gelatin content. Almost any type of food can be set into aspics, and almost any type of meat (poultry or fish included) can be used to make gelatin, although in some cases, additional gelatin may be needed for the aspic to set properly. Stock can be clarified with egg whites and then filled and flavored just before

6006-445: The wake of well-publicized health concerns associated with saturated fats in the 1980s, the fat content of United Kingdom beef, pork and lamb fell from 20–26 percent to 4–8 percent within a few decades, due to both selective breeding for leanness and changed methods of butchery. Methods of genetic engineering that could improve the meat-producing qualities of animals are becoming available. Meat production continues to be shaped by

6084-440: The word kholod meaning "cold". In some areas it is called studen' ( студень ) or studenets ([студенец] Error: {{Lang}}: invalid parameter: |translit= ( help ) ), derived from a different root with a similar meaning. The dish is part of winter holiday celebrations such as the traditional Russian New Year ( novy god ) or Christmas meal. However, modern refrigeration allows for its year-round production, and it

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