Meat

Meat is the muscle tissue of vertebrates . In the broad sense includes all animal and sometimes human tissues, including organs such as liver or kidneys . In the narrowest sense, the term exclusively in the muscle tissue of mammals which have been cultivated for human consumption. The majority of the meat consumed comes from animals from factory farms . One of the newest developments in the field of meat is growing meat .



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*1 Classification  ==Classification [  edit ] == In the culinary and scientific research regarding the health effects of meat, meat is frequently divided into four groups: [1]
 * 2 Color
 * 3 In the Netherlands
 * 4 Animal Welfare
 * 5 Culture
 * 6 Health
 * 7   In the language

Red meat is distinguished from white meat, such as that from poultry, by the concentration of myoglobin in the muscle fibers . Red meat contains relatively highmyoglobinerijke thin muscle fibers ( type I muscle fibers ) high aerobic capacity (with many mitochondria ) that can operate long without rest. White meat is relatively rich in wide fibers ( type II muscle fibers ) with high anaerobic capacity, that work, in general, in short, quick bursts. ==Color [  edit ] == The color of meat is partly determined by the oxidation state of the iron atom in the myoglobin and oxygen atoms attached to it. When meat is still in the raw state, the iron atom is in the +2 oxidation state and bound to dioxygen and causes a reddish oxymyoglobin, causing myoglobinerijk meat looks red. Meat overcooked is taking a gray to gray-brown color to the formation of metmyoglobin, formed by heating ( denaturation ). In addition, the iron atom is located now in the +3 oxidation state, it has lost an electron and now has a water molecule with them.
 * Red meat : the muscle meat of mammals like cattle ( veal ), pork (including wild boar ), sheep , goats , horses , rabbits , deer and roe deer . The flesh of some birds such as ducks , pigeons , ostriches , emus and geese is sometimes classified under red meat. [2] Meat from these animals is used in dishes also falls under this category; For example, lasagne , moussaka , ravioli and for example, if chopped into pastas .
 * White meat: the muscle meat of poultry and other birds . Is counted among poultry: chicken (. eg chicken, grilled chicken, chicken nugget ), turkeys , rabbits , and guinea fowl . Also wild fowl (such as quail , pheasants and partridges ) contains white meat.
 * Offal : organs of animals and poultry including liver ( foie gras ), kidneys , sweetbreads (eg. sweetbreads )
 * Processed meat: bacon , ham , corned beef , spam , meats , sausage , Chinese sausage, pasties, sausage rolls , pate and salami

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">Under certain circumstances, it may remain pink flesh during heating, despite the fact that it is exposed to high temperatures. When raw meat to nitriteis exposed, the meat will remain pink because the iron atom is then bound to NO ( nitric oxide ). Include corned beef and most hams are treated withpotassium nitrite ( E249 ) and sodium nitrite ( E250 ). In meat products which are packaged in an atmosphere with carbon monoxide binds to the iron molecule of carbon monoxide, whereby metmyoglobin is formed. The surface of the meat remains pink, which in the eyes of consumers with "fresh" is associated. However, these artificially induced red color can be very long remain in the flesh, up to a year.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">The amount and types of muscle fibers may vary between different animals. As a result, redness of the meat is heavily dependent on species of animal, age of the animal and the amount of movement that has had the animal. ==<span class="mw-editsection-bracket" style="color:rgb(85,85,85);"><span class="mw-editsection" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;">[In  the Netherlands <span class="mw-editsection" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;">edit <span class="mw-editsection-bracket" style="color:rgb(85,85,85);">]  == <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">Dutch households consume annually 100 million kilos of pork at a value of 650 million euros. Per capita is used 85 kg of meat per year (beef, veal, pork, chicken, turkey). Because in that mean also 700,000 vegetarians sit and 3.5 million part-vegetarians, the average consumer uses meat even substantially more than 85 kg per year. In addition, 182 eggs per year per capita eaten <sup class="reference" id="cite_ref-3" style="line-height:1;unicode-bidi:-webkit-isolate;">[3] .

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">More than three quarters of the meat produced in the Netherlands is exported. In 2000 exported nearly 12 billion dollars in meat and meat products and for 10.75 billion worth of dairy products. <sup class="reference" id="cite_ref-4" style="line-height:1;unicode-bidi:-webkit-isolate;">[4] At the same time was imported in 2000 for 10.8 billion dollars in livestock products.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">There are in 2010 to observe opposing trends in the pricing of meat. On the one hand Dutch supermarkets try to entice customers with cheap meat (chicken: 4.12 euro / kg), and on the other hand, some supermarkets sell organic meat (chicken: 21,98 euro / kg) that more than a factor of 5 more expensive is. The prices of eggs vary from 0.12 to 0.30 euros each, which is a 2.5 times price difference. ==<span class="mw-editsection" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" style="color:rgb(85,85,85);">[Animal  edit <span class="mw-editsection-bracket" style="color:rgb(85,85,85);">] == <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">There is criticism of the way animals are kept and whether they are allowed to be exploited. In the Netherlands exported Stichting Wakker Dier action against flesh which piglets are castrated calves have anemia (white veal), the price stunts with meat (kilo stunner) and chickens for the price close to live together (flop chickens). ==Culture <span class="mw-editsection" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" style="color:rgb(85,85,85);">[  edit <span class="mw-editsection-bracket" style="color:rgb(85,85,85);">] == <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">Meat consumption is strongly influenced by the culture . Depending some animals will not eat them. Typical examples are dogs and cats, which are not eaten in Western cultures, but in eg China . Porkby some cultures and religions considered unclean. Eating human flesh, cannibalism is virtually everywhere as a taboo seen.

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">People who, for cultural or fundamental reasons, choose not meat and fish to eat are called vegetarians . ==<span class="mw-editsection" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" style="color:rgb(85,85,85);">[Health  edit <span class="mw-editsection-bracket" style="color:rgb(85,85,85);">] == <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">There is convincing evidence that regular consumption of red meats (such as beef, pork and lamb) and processed meats (such as ham and salami) the risk of colon cancer increases significantly. The World Cancer Research Fund has 263 studies focused on this area, 24 of them contain the researchers decisive evidence that red and processed meat in large quantities can be dangerous. For this reason, the WCRF recommends that people not more than 500 grams of red meat (cooked weight, this is equivalent to 700-750 grams of raw meat <sup class="reference" id="cite_ref-5" style="line-height:1;unicode-bidi:-webkit-isolate;">[5] ) per week food and avoid processed meat altogether. <sup class="reference" id="cite_ref-6" style="line-height:1;unicode-bidi:-webkit-isolate;">[6] Meat consumption in its generality, but especially the consumption of red meat is also related to an increased risk of breast cancer, <sup class="reference" id="cite_ref-PMID17406351_1-1" style="line-height:1;unicode-bidi:-webkit-isolate;">[1] pancreatic cancer, <sup class="reference" id="cite_ref-PMID16204695_7-0" style="line-height:1;unicode-bidi:-webkit-isolate;">[7] liver cancer <sup class="reference" id="cite_ref-PMID18076279_8-0" style="line-height:1;unicode-bidi:-webkit-isolate;">[8] lung cancer, <sup class="reference" id="cite_ref-PMID18076279_8-1" style="line-height:1;unicode-bidi:-webkit-isolate;">[8] , and esophageal cancer. <sup class="reference" id="cite_ref-PMID18076279_8-2" style="line-height:1;unicode-bidi:-webkit-isolate;">[8]  An important cancer promoter in red meat is likely to be the heme - iron . Red meat is also associated with a higher total mortality risk and a higher risk of dying from cardiovascular disease. <sup class="reference" id="cite_ref-PMID19307518_9-0" style="line-height:1;unicode-bidi:-webkit-isolate;">[9] White meat, such as that from poultry on the contrary, is associated with a lower overall mortality risk, and a smaller risk of dying from cardiovascular disease or cancer. <sup class="reference" id="cite_ref-PMID19307518_9-1" style="line-height:1;unicode-bidi:-webkit-isolate;">[9]

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">In a large-scale epidemiological investigation showed the consumption of processed meat also associated with an increased risk of stroke in men. <sup class="reference" id="cite_ref-PMID21653800_10-0" style="line-height:1;unicode-bidi:-webkit-isolate;">[10] Previously, turned out to be such a connection already in women. <sup class="reference" id="cite_ref-PMID21164139_11-0" style="line-height:1;unicode-bidi:-webkit-isolate;">[11]

<p style="margin-top:0.5em;margin-bottom:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">However, in a large study, the EPIC study of more than 500,000 people (448,000 for analysis) in Europe, where the Dutch RIVM has worked on, there appeared at first to be an increased risk of total mortality with red meats users but this remained after adjustment for processed meat and measurement errors no longer standing. Ultimately, only proved the relationship between total mortality and processed meat significantly. It was in fact a hazard ratio 1.18 per 50 grams / day at a median follow-up duration of 12.7 years. The researchers estimate that 3.3% of deaths could be prevented if all study participants would eat less than 20 grams of processed meat per day <sup class="reference" id="cite_ref-12" style="line-height:1;unicode-bidi:-webkit-isolate;">[12] . It went mainly to mortality from heart disease and to a lesser extent cancer. Interestingly, the overall mortality was higher in people who consumed little or no red meat. Again, no link was found between consumption of poultry and overall mortality. ==In the language <span class="mw-editsection" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" style="color:rgb(85,85,85);">[  edit <span class="mw-editsection-bracket" style="color:rgb(85,85,85);">] == <p style="margin-top:0.5em;line-height:22.3999996185303px;color:rgb(37,37,37);font-family:sans-serif;font-size:14px;">Meat is also used metaphorically for the (human or animal) body or parts of the body:

==See also <span class="mw-editsection" style="-webkit-user-select:none;font-size:small;margin-left:1em;line-height:1em;display:inline-block;white-space:nowrap;unicode-bidi:-webkit-isolate;font-family:sans-serif;"><span class="mw-editsection-bracket" style="color:rgb(85,85,85);">[  edit <span class="mw-editsection-bracket" style="color:rgb(85,85,85);">] ==
 * "The spirit is willing, but the flesh is weak" ( Biblical phrase)
 * "For him to the flesh" (what good shape)
 * "Just look at the flesh" (urinate)
 * "That's my flesh and blood" (family)
 * "He's flesh and blood" (with all its good and bad qualities)
 * "Well sit in the flesh" (not skinny)
 * "It's neither fish nor flesh" (it belongs nowhere near)
 * "Want to know what kind of meat you're dealing" (what kind of person you are dealing)
 * "To make out of the flesh" (somewhere quickly go away)
 * "The flesh are weak" (dare not take the risk)
 * "It vervleesde despise" (have a negative attitude towards all)
 * "To stand in an knead flesh" (on unfamiliar territory)
 * "It glorified flesh love" (the higher value)
 * "The purified flesh break down" (a breakthrough)
 * "Separating the man of flesh" (his very conscious choice)
 * Bio industry
 * Bushmeat
 * Carnivore
 * Dog meat
 * Chicken Meat
 * Lamb
 * Glue Meat
 * Offal
 * Horse meat
 * Product Boards for Livestock, Meat and Eggs
 * Beef
 * Suddervlees
 * Pork
 * Wild