108-428: A sausage is a type of meat product usually made from ground meat —often pork , beef , or poultry —along with salt , spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage",
216-534: A lompe , a potato flatbread somewhat similar to a lefse . Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the hot dog stand . Since hot dog stands are ubiquitous in Denmark (known as Pølsevogn ) some people regard pølser as one of the national dishes , perhaps along with medisterpølse , a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never
324-588: A retronym applied to non-simplified character sets in the wake of widespread use of simplified characters. Traditional characters are commonly used in Taiwan , Hong Kong , and Macau , as well as in most overseas Chinese communities outside of Southeast Asia. As for non-Chinese languages written using Chinese characters, Japanese kanji include many simplified characters known as shinjitai standardized after World War II, sometimes distinct from their simplified Chinese counterparts . Korean hanja , still used to
432-428: A bi-national dish known as bangers and mash . Pigs in blankets is a dish consisting of small sausages (usually chipolatas ) wrapped in bacon . They are a popular and traditional accompaniment to roast turkey in a Christmas dinner and are served as a side dish . In Dublin , sausages are often served in a stew called coddle where they are boiled without first being browned. There are various laws concerning
540-658: 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
648-412: A casing. Ingredients may include a cheap starch filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek. The meat may be from any animal but is often pork, beef or veal , or poultry. The lean meat-to-fat ratio depends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds
756-509: A certain extent in South Korea , remain virtually identical to traditional characters, with variations between the two forms largely stylistic. There has historically been a debate on traditional and simplified Chinese characters . Because the simplifications are fairly systematic, it is possible to convert computer-encoded characters between the two sets, with the main issue being ambiguities in simplified representations resulting from
864-623: A low price point , almost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses ( mechanically recovered meat , MRM) and rusk . On the other hand, the finest quality contain only choice cuts of meat and seasoning. In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled. Many nations and regions have their own characteristic sausages, using meats and other ingredients native to
972-587: 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
1080-895: 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
1188-518: A sausage typically from Abruzzo , Lazio , Marche , Umbria , and Tuscany regions that includes mashed liver. The style from Abruzzo includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and bay leaves . Salsiccia al finocchio (' fennel sausage') is a sausage popularised in the Sicily region. These sausages differ from the Tuscan style sausage due
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#17327808249441296-449: A segment of Taiwanese pork sausage is wrapped in a sticky rice sausage to make this delicacy, usually served chargrilled. There are several Lao sausage types, but the most popular are sai ua and sai gork that have a unique taste and are different from most sausages found internationally. Sai oua is an ancient Lao word that literally combines sai (intestine) with ua (stuffed). It originated from Luang Prabang, an ancient royal capital of
1404-449: A specific region of Thailand . From northern Thailand comes sai ua , a grilled minced pork sausage flavored with curry paste and fresh herbs. Another grilled sausage is called sai krok Isan , a fermented sausage with a distinctive slightly sour taste from northeastern Thailand (the region also known as Isan ). In the UK and Ireland, sausages are a very popular and common feature of
1512-722: A specific region like Vigan longganisa , Alaminos longganisa , and Chorizo de Cebu . The most widely known sausages in Philippine cuisine is the Pampanga longganisa . Bulk sausage versions are also known in Philippine English as "skinless sausages". There are also a few dry sausages like Chorizo de Bilbao and Chorizo de Macao . Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna. There are many varieties of sausages known to Thai cuisine , some of which are specialities of
1620-407: A wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (e.g., garlic , peppers, wine , etc.), and the manner of preparation. In the 21st century, vegetarian and vegan varieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed. The word sausage
1728-595: A wide range of styles such as swojska, krajańska, szynkowa (a ham sausage ), biała, śląska, krakowska , podhalańska, kishka and others. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved by smoking , rather than drying, like in Mediterranean countries. Since
1836-457: Is lucanica , discovered by Romans after the conquest of Lucania . Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names. Today, lucanica sausage is identified as Lucanica di Picerno , produced in Basilicata (whose territory was part of the ancient Lucania). Mazzafegato sausage (' liver mash', or 'liver sausage') is
1944-869: Is 産 (also the accepted form in Japan and Korea), while in Hong Kong, Macau and Taiwan the accepted form is 產 (also the accepted form in Vietnamese chữ Nôm ). The PRC tends to print material intended for people in Hong Kong, Macau and Taiwan, and overseas Chinese in traditional characters. For example, versions of the People's Daily are printed in traditional characters, and both People's Daily and Xinhua have traditional character versions of their website available, using Big5 encoding. Mainland companies selling products in Hong Kong, Macau and Taiwan use traditional characters in order to communicate with consumers;
2052-497: 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
2160-404: 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)
2268-417: 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
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#17327808249442376-411: 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
2484-445: 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
2592-564: 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
2700-877: 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
2808-472: Is made of pork, barley groats and potato and is lightly smoked. Meat Meat is animal tissue , often muscle , that 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
2916-614: Is made of pork, sea salt, black peppercorns, coriander seeds and parsley. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. A barbecue variety is similar to the original but with a thinner skin and less salt. In Ukrainian sausage is called "kovbasa" (ковбаса). It is a general term and is used to describe a variety of sausages including "domashnia" (homemade kovbasa), "pechinky" (liver kovbasa), "krovianka" (kovbasa filled with blood and buckwheat) and "vudzhena" (smoked kovbasa). The traditional varieties are similar to Polish kielbasa . It
3024-501: 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
3132-985: Is produced in Harbin, China's northernmost major city. It is similar to Lithuanian and Polish sausages including kiełbasa and podhalańska and tends to have a more European flavour than other Chinese sausages. This kind of sausage was first produced in a Russian-capitalized factory named Churin sausage factory in 1909. Harbin-style sausage has become popular in China, especially in northern regions. Lap cheong ( simplified Chinese : 腊肠 ; traditional Chinese : 臘腸 ; pinyin : làcháng ; Jyutping : laap6 coeng4 ; Cantonese Yale : laahp chéung ; also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying. Small sausage in large sausage ,
3240-523: Is served in a variety of ways such as fried with onions atop varenyky , sliced on rye bread, eaten with an egg and mustard sauce, or in "Yayechnia z Kovbosoyu i yarnoyu" a dish of fried kovbasa with red capsicum and scrambled eggs. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however it has become increasingly brought at markets and even supermarkets. Kovbasa also tends to accompany " pysanka " (dyed and decorated eggs) as well as
3348-420: 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
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3456-656: Is the common Greek word for pork sausage. The name 'loukaniko' is derived from ancient Roman cuisine . Nordic sausages ( Danish : pølse , Norwegian : pølsa/pølse/pylsa/korv/kurv , Icelandic : bjúga/pylsa/grjúpán/sperðill , Swedish : korv , Finnish : makkara ) are usually made of 60–80% very finely ground pork, very sparsely spiced with pepper , nutmeg , allspice or similar sweet spices (ground mustard seed , onion and sugar may also be added). Water, lard, rind, potato starch flour and soy or milk protein are often added for binding and filling. In southern Norway, grilled and wiener sausages are often wrapped in
3564-450: 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
3672-493: The Chinese Commercial News , World News , and United Daily News all use traditional characters, as do some Hong Kong–based magazines such as Yazhou Zhoukan . The Philippine Chinese Daily uses simplified characters. DVDs are usually subtitled using traditional characters, influenced by media from Taiwan as well as by the two countries sharing the same DVD region , 3. With most having immigrated to
3780-472: The Odyssey , Epicharmus wrote a comedy titled The Sausage , and Aristophanes ' play The Knights is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans and most likely with the various tribes occupying the larger part of Europe. The most famous sausage in ancient Italy was from Lucania (modern Basilicata ) and
3888-464: The Northern and Southern dynasties ( 420 – 589 ), made from goat and lamb meat with salt, and flavoured with green onion, bean sauce , ginger, and pepper. The modern type of lap cheong has a comparatively long shelf life , mainly because of a high content of lactobacilli —so high that it is considered sour by many. Traditionally, sausage casings were made of the cleaned intestines, or stomachs in
3996-640: The Shanghainese -language character U+20C8E 𠲎 CJK UNIFIED IDEOGRAPH-20C8E —a composition of 伐 with the ⼝ 'MOUTH' radical—used instead of the Standard Chinese 嗎 ; 吗 . Typefaces often use the initialism TC to signify the use of traditional Chinese characters, as well as SC for simplified Chinese characters . In addition, the Noto, Italy family of typefaces, for example, also provides separate fonts for
4104-805: 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
4212-649: 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
4320-420: The 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious hierarchy across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors, voivodes , szlachta . Usually the raw meat was delivered in winter and
4428-554: The British Black , White and Red puddings . Specific kinds of French sausage include: Other French sausages include the diot . There is an enormous variety of German sausages. Some examples of German sausages include Frankfurters/Wieners , Bratwürste , Rindswürste, Knackwürste , and Bockwürste . Currywurst , a dish of sausages with curry sauce, is a popular fast food in Germany. Loukániko ( Greek : λουκάνικο)
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4536-929: 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
4644-555: The People's Republic of China, traditional Chinese characters are standardised according to the Table of Comparison between Standard, Traditional and Variant Chinese Characters . Dictionaries published in mainland China generally show both simplified and their traditional counterparts. There are differences between the accepted traditional forms in mainland China and elsewhere, for example the accepted traditional form of 产 in mainland China
4752-490: The Philippines, sausages are generally called longaniza ( Filipino : longganisa ) in the northern regions and chorizo ( Visayan : choriso , tsoriso or soriso ) in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet ( jamonado or hamonado ) or garlicky ( de recado or derecado ). There are numerous kinds of sausages in the Philippines, usually unique to
4860-429: The United Kingdom and other countries with English cuisine traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat. When the food processing industry produces sausages for
4968-524: The United States during the second half of the 19th century, Chinese Americans have long used traditional characters. When not providing both, US public notices and signs in Chinese are generally written in traditional characters, more often than in simplified characters. In the past, traditional Chinese was most often encoded on computers using the Big5 standard, which favored traditional characters. However,
5076-463: The addition of crumbed, dried fennel seeds to the other spices used. Salsiccia fresca ('fresh sausage') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut casings . Salsiccia fresca al peperoncino ('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives
5184-546: 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
5292-662: 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
5400-413: 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
5508-471: 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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#17327808249445616-436: 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
5724-551: 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
5832-480: 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
5940-405: 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
6048-577: The careful avoidance of recontamination reduce the risk of bacterial infections from meat. Traditional Chinese characters Traditional Chinese characters are a standard set of Chinese character forms used to write Chinese languages . In Taiwan , the set of traditional characters is regulated by the Ministry of Education and standardized in the Standard Form of National Characters . These forms were predominant in written Chinese until
6156-511: The case of haggis and other traditional puddings. Today, natural casings are often replaced by collagen , cellulose , or even plastic casings, especially in the case of industrially manufactured sausages. However, in some parts of the southern United States , companies like Snowden's, Monroe Sausage , Conecuh Sausage, and Kelly Foods still use natural casings, primarily from hog or sheep intestines. A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into
6264-406: The cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings , and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. An Akkadian cuneiform tablet records a dish of intestine casings filled with some sort of forcemeat . The Greek poet Homer mentioned a kind of blood sausage in
6372-1131: 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
6480-571: 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
6588-488: 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
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#17327808249446696-627: The eastern Slavic bread, paska in Ukrainian baskets at Easter time and is blessed by the priest with holy water before being consumed. French distinguishes between saucisson (sec) , cured sausage eaten uncooked, and saucisse , fresh sausage that needs cooking. Saucisson is almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients. It also differentiates between saucisson and boudin ("pudding") which are similar to
6804-455: 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
6912-410: The filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the prepared intestine of the slaughtered animal; most commonly a pig. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as bangers , particularly when served with the most common accompaniment of mashed potatoes to form
7020-444: 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
7128-539: The former Lan Xang kingdom (1353–1707) located in Northern Laos. Sai ua moo (Lao sausage made with pork meat) was listed among a collection of hand-written recipes from Phia Sing (1898–1967), the king's personal chef and master of ceremonies. Both sai ua and sai gork are some of the most popular traditional Lao dishes enjoyed by Lao people not only in Laos but also in countries where Lao people have migrated to. In
7236-450: The fried ones) is that the casing often contains a traditional bright-red dye. They are also called wienerpølser and legend has it they originate from Vienna where it was once ordered that day-old sausages be dyed as a means of warning. The traditional Swedish falukorv is a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5 cm thick, usually baked in
7344-456: 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
7452-450: 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
7560-533: 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
7668-493: The inverse is equally true as well. In digital media, many cultural phenomena imported from Hong Kong and Taiwan into mainland China, such as music videos, karaoke videos, subtitled movies, and subtitled dramas, use traditional Chinese characters. In Hong Kong and Macau , traditional characters were retained during the colonial period, while the mainland adopted simplified characters. Simplified characters are contemporaneously used to accommodate immigrants and tourists, often from
7776-636: 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
7884-407: 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
7992-725: The mainland. The increasing use of simplified characters has led to concern among residents regarding protecting what they see as their local heritage. Taiwan has never adopted simplified characters. The use of simplified characters in government documents and educational settings is discouraged by the government of Taiwan. Nevertheless, with sufficient context simplified characters are likely to be successfully read by those used to traditional characters, especially given some previous exposure. Many simplified characters were previously variants that had long been in some use, with systematic stroke simplifications used in folk handwriting since antiquity. Traditional characters were recognized as
8100-682: The majority of Chinese text in mainland China are simplified characters , there is no legislation prohibiting the use of traditional Chinese characters, and often traditional Chinese characters remain in use for stylistic and commercial purposes, such as in shopfront displays and advertising. Traditional Chinese characters remain ubiquitous on buildings that predate the promulgation of the current simplification scheme, such as former government buildings, religious buildings, educational institutions, and historical monuments. Traditional Chinese characters continue to be used for ceremonial, cultural, scholarly/academic research, and artistic/decorative purposes. In
8208-548: The meat content of sausages in the UK. The minimum meat content to be labelled pork sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as pork sausages and are simply labelled sausages ; with even less meat content they are described as bangers (an unregulated name). These typically contain MRM which
8316-455: 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 ,
8424-419: 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
8532-983: The merging of previously distinct character forms. Many Chinese online newspapers allow users to switch between these character sets. Traditional characters are known by different names throughout the Chinese-speaking world. The government of Taiwan officially refers to traditional Chinese characters as 正體字 ; 正体字 ; zhèngtǐzì ; 'orthodox characters'. This term is also used outside Taiwan to distinguish standard characters, including both simplified, and traditional, from other variants and idiomatic characters . Users of traditional characters elsewhere, as well as those using simplified characters, call traditional characters 繁體字 ; 繁体字 ; fántǐzì ; 'complex characters', 老字 ; lǎozì ; 'old characters', or 全體字 ; 全体字 ; quántǐzì ; 'full characters' to distinguish them from simplified characters. Some argue that since traditional characters are often
8640-425: 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
8748-452: The middle of the 20th century, when various countries that use Chinese characters began standardizing simplified sets of characters, often with characters that existed before as well-known variants of the predominant forms. Simplified characters as codified by the People's Republic of China are predominantly used in mainland China , Malaysia, and Singapore. "Traditional" as such is
8856-641: The most popular hunting ground for the Polish royalty beginning in the 13th century. Sausages in Italian cuisine ( Italian : salsiccia , Italian: [salˈsittʃa] , pl. salsicce ) are often made of pure pork. Sometimes they may contain beef. Fennel seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used. An early example of Italian sausage
8964-553: The national diet and popular culture. British sausages and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example Cumberland sausages and Lincolnshire sausage ). They normally contain a certain amount of rusk or bread-rusk , and are traditionally cooked by frying, grilling or baking. They are most typically 10–15 cm (3.9–5.9 in) long,
9072-574: 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
9180-431: 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
9288-677: The official script in Singapore until 1969, when the government officially adopted Simplified characters. Traditional characters still are widely used in contexts such as in baby and corporation names, advertisements, decorations, official documents and in newspapers. The Chinese Filipino community continues to be one of the most conservative in Southeast Asia regarding simplification. Although major public universities teach in simplified characters, many well-established Chinese schools still use traditional characters. Publications such as
9396-435: 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
9504-700: The original standard forms, they should not be called 'complex'. Conversely, there is a common objection to the description of traditional characters as 'standard', due to them not being used by a large population of Chinese speakers. Additionally, as the process of Chinese character creation often made many characters more elaborate over time, there is sometimes a hesitation to characterize them as 'traditional'. Some people refer to traditional characters as 'proper characters' ( 正字 ; zhèngzì or 正寫 ; zhèngxiě ) and to simplified characters as 簡筆字 ; 简笔字 ; jiǎnbǐzì ; 'simplified-stroke characters' or 減筆字 ; 减笔字 ; jiǎnbǐzì ; 'reduced-stroke characters', as
9612-565: The oven coated in mustard or cut in slices and fried. The sausage got its name from Falun , the city from where it originates, after being introduced by German immigrants who came to work in the region's mines. Unlike most other ordinary sausages it is a typical home dish, not sold at hot dog stands. Other Swedish sausages include prinskorv , fläskkorv , köttkorv [ sv ] and isterband ; all of these, in addition to falukorv , are often accompanied by potato mash or rotmos (a root vegetable mash) rather than bread. Isterband
9720-459: 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
9828-515: The processed meat throughout the rest of the year. With regard to varieties, early Italian, French and German influences played a role. Meat commonly preserved in fat and by smoking was mentioned by historian Jan Długosz in his annals: Annales seu cronici incliti regni Poloniae The Annales covered events from 965 to 1480, with mention of the hunting castle in Niepołomice along with King Władysław sending game to Queen Zofia from Niepołomice Forest ,
9936-758: The product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine , but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking , or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked. Sausages are made in
10044-566: The qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality 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
10152-468: The region and employed in traditional dishes. Belutak is the traditional Bruneian beef sausage. It is made with minced beef and tallow, marinated with garlic, salt, chillies and spices, and stuffed into cow's or buffalo's small intestines. It is then fermented through dehydration. Belutak is a common side dish alongside ambuyat . A European-style smoked savory hóng cháng ( simplified Chinese : 红肠 ; traditional Chinese : 紅腸 red sausage )
10260-446: 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
10368-672: 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 –
10476-435: The sausage a redder colour). Salsiccia secca ('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars. Salsiccia toscana (' Tuscan sausage'), also known as sarciccia , is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such as sage and rosemary . Maltese sausage ( Maltese : Zalzett tal-Malti )
10584-424: 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
10692-514: 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
10800-658: The total weight of the sausage after it has been made, sometimes including a drying process which reduces water content. In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States, the Department of Agriculture specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders. Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings. In
10908-636: The traditional character set used in Taiwan ( TC ) and the set used in Hong Kong ( HK ). Most Chinese-language webpages now use Unicode for their text. The World Wide Web Consortium (W3C) recommends the use of the language tag zh-Hant to specify webpage content written with traditional characters. In the Japanese writing system , kyujitai are traditional forms, which were simplified to create shinjitai for standardized Japanese use following World War II. Kyūjitai are mostly congruent with
11016-985: The traditional characters in Chinese, save for minor stylistic variation. Characters that are not included in the jōyō kanji list are generally recommended to be printed in their traditional forms, with a few exceptions. Additionally, there are kokuji , which are kanji wholly created in Japan, rather than originally being borrowed from China. In the Korean writing system , hanja —replaced almost entirely by hangul in South Korea and totally replaced in North Korea —are mostly identical with their traditional counterparts, save minor stylistic variations. As with Japanese, there are autochthonous hanja, known as gukja . Traditional Chinese characters are also used by non-Chinese ethnic groups. The Maniq people living in Thailand and Malaysia use Chinese characters to write
11124-518: The ubiquitous Unicode standard gives equal weight to simplified and traditional Chinese characters, and has become by far the most popular encoding for Chinese-language text. There are various input method editors (IMEs) available for the input of Chinese characters . Many characters, often dialectical variants, are encoded in Unicode but cannot be inputted using certain IMEs, with one example being
11232-445: 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
11340-587: The words for simplified and reduced are homophonous in Standard Chinese , both pronounced as jiǎn . The modern shapes of traditional Chinese characters first appeared with the emergence of the clerical script during the Han dynasty c. 200 BCE , with the sets of forms and norms more or less stable since the Southern and Northern dynasties period c. the 5th century . Although
11448-747: Was called lucanica , a name which lives on in a variety of modern sausages in the Mediterranean. During the reign of the Roman emperor Nero , sausages were associated with the Lupercalia festival. Early in the 10th century during the Byzantine Empire , Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning . A Chinese type of sausage has been described, lap cheong ( simplified Chinese : 腊肠 ; traditional Chinese : 臘腸 ; pinyin : làcháng ) from
11556-574: Was first used in English in the mid-15th century, spelled sawsyge . This word came from Old North French saussiche (Modern French saucisse ). The French word came from Vulgar Latin salsica ("sausage"), from salsicus ("seasoned with salt"). Sausage making is a natural outcome of efficient butchery. Traditionally, sausage makers salted various tissues and organs such as scraps, organ meats , blood, and fat to help preserve them. They then stuffed them into tubular casings made from
11664-460: Was previously included in meat content, but under later EU law cannot be so described. A popular breakfast food is the square sausage , also known as a Lorne sausage. This is normally eaten as part of a full Scottish breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland. Polish sausages, kiełbasa , come in
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