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Meat

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Food Chemistry

Abstract

Much evidence from many civilizations has verified that the meat of wild and domesticated animals has played a significant role in human nutrition since ancient times. In addition to the skeletal muscle of warm-blooded animals, which in a strict sense is “meat”, other parts are also used: fat tissue, some internal organs and blood. Definitions of the term “meat” can vary greatly, corresponding to the intended purpose. From the aspect of food legislation for instance, the term meat includes all the parts of warm-blooded animals, in fresh or processed form, which are suitable for human consumption. In the colloquial language the term meat means skeletal muscle tissue containing more-or-less adhering fat. Some data concerning meat production and consumption are compiled in Tables 12.1–12.3.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München and Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz & Professor Dr.-Ing. W. Grosch

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  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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© 1999 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W. (1999). Meat. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_13

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  • DOI: https://doi.org/10.1007/978-3-662-07281-3_13

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-64692-1

  • Online ISBN: 978-3-662-07281-3

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