Red meat is commonly considered to include beef, veal, pork and lamb
(fresh, minced and frozen). In recent years, red meat has attracted much
debate regarding its impact on health and the environment. Consumption
trends of meat vary greatly around the world. Significant increases in
consumption are apparent in developing countries with Latin America, the
Caribbean and East Asia seeing particularly large increases.
Red meat continues to play an important role in the human diet today; it
contains high biological value (easily absorbed and utilized)
proteins and essential micronutrients, including vitamins and
minerals. The composition of the meat varies based on the animal
species, sex, age, and diet, as well as the climate and activity during
its growth. Total nitrogen, fat, and iron levels increase as
the animal approaches maturity. It also makes a significant
contribution to the monounsaturated and omega 3 fatty acids in our diet.
In addition, the ratio of polyunsaturated fatty acids (PUFAs) to
saturated fatty acids (SFAs) decreases with the maturity of the animal.
In terms of micronutrients, red meat (particularly beef and lamb) is an
excellent source of bioavailable iron and zinc, and also provides
selenium, vitamin D, and B vitamins, with red meat being one of our
major sources of vitamin B12. Red meat also contains bioactive compounds
such as taurine, carnitine, creatine and some endogenous antioxidants.
What is red meat?
