What is red meat?

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?

Sources of meat

Of the many foods obtained from the land, humans tend to prefer animal foods, mainly beef, pork, poultry and mutton as well as their by-products e.g. cheeses, milk and eggs.

With the exception of pigs, meat may be obtained from animals specifically raised for meat production, or from animals surplus to other requirements. Thus beef may be obtained either from specially raise animals, male and other surplus calves or cows at the end of their milk-producing career.

The most important sources of meat in the United States is cattle. Horses have not been an important source of meat, except during wars when meat shortages have occurred.

However, in Africa, Middle Eastern and some Asian countries, especially in arid and semi-arid regions, camel meat is regarded as a main source of animal protein that equals and in some cases surpasses other meats in commercial importance.

The term red meat refers to flesh from beef, pork, lamb and goat. The term white meat refers to meat from poultry like chicken and turkey.

A market exists for domestically produced game-type meats. These include buffalo, bear, elk, kangaroo and rabbit. They are usually expensive and selected mainly as gourmet items. The meat is generally tough and very “gamey”. In general, this type of meat is prepared in moist heat. Meat usually contains 20-35% protein (weight basis).

Meat and meat products can be important sources of vitamin B6, vitamin B12, iron, zinc and selenium. The fat content varies from below 1% to above 40%. The fatty acid composition also varies between species.
Sources of meat

What is meat?

Meats consumption by the hunter-gatherers predated the agricultural revolution, of which it then became an integral part.

Meat is defined as the flesh of cattle, swine, sheep or goats that is consumed for food. Beef meat is from cattle, including bulls, claves, cows, steers and oxen.

Cattle, sheep and pigs are often referred to as ‘red meat’ species and poultry as ‘white meat’. Meat consists of muscle fibers held together by connective tissue and interspersed with nerve and blood vessels, which normally accompany tissue.

Connective tissue is a fibrous structure composed primarily of collagen fibrils. A single muscle contains a number of fiber bundles, held together by sheath of connective tissue, epimysium.

Group fiber is associated into fiber bundles which in turn, are surrounded by a sheath of connective tissue, by perimysium. The basic unit of muscle is the fiber, and it is bounded by the endomysium and sarcolemma.

Muscles in mature animals have higher contents of collagen cross-links than the same muscles from young animals. The type of collagen cross-link is also different; as the animal age increases many of the collagen cross-links are transformed from a soluble type to an insoluble type, resulting in increased toughness of meat.

All meat sold in United States must be inspected for wholesomeness by the government, usually by the USDA nationwide. USDA also grades meat.  Beef cuts are judged by the palatability characteristics of the meats.
What is meat?

Beef red meat

Beef refers to the meat of cattle such as heifers, cows, bullock and bulls that have been raised and fattened for meat production.

The ancestor of beef cattle was types of wild ox domesticated in ancient Greece and Turkey during the Stone Age (around 10,000 BC).

Since that time, hundreds of breeding lines have been specially developed to provide cattle that serve as abundant sources of good quality beef. Red meat consumption continues to increase among North American consumers.

Red meat is indisputably an excellent source of high quality protein. It is rich in iron and zinc, two minerals important for optimal health and athletic performance.

It also high in vitamin B12. Iron is available is two and a half times higher in beef than in chicken , while vitamin B12, is eight times higher.

Good beef meat should smell fresh with no stale, sour or off odor. The surface of the meat should be moist, but never sticky or dripping wet. The color should be light cherry red to brownish red in natural light.

Beef red meat