Meat is the flesh or other edible parts of animals, typically domesticated cattle, swine, and sheep, that are used for food. This includes not just muscle and fat, but also tendons and ligaments.
Meat is a highly valued food source due to its complete protein content, meaning it contains all the essential amino acids needed by the human body. It also provides various vitamins and minerals, contributing to a balanced diet.
Here's a breakdown of what constitutes meat:
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Muscle Tissue: The primary component, consisting of skeletal muscle, smooth muscle, and cardiac muscle.
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Fat (Adipose Tissue): Provides flavor, texture, and energy. The amount and type of fat vary depending on the animal and cut.
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Connective Tissue: Includes tendons, ligaments, and cartilage. Connective tissue holds muscles and other tissues together.
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Organs (Offal): These are the internal organs of animals, like liver, kidneys, and heart, which are considered meat in many cultures.
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Other Edible Parts: May include skin, bone marrow, and blood (used in some traditional dishes).
Meat can come from various animal sources:
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Red Meat: Typically refers to beef, pork, lamb, and venison. The red color comes from myoglobin, a protein that carries oxygen in muscle tissue.
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Poultry: Includes chicken, turkey, duck, and goose.
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Seafood: Though technically not "meat" in the narrowest sense, fish and shellfish are often grouped with meat as a major source of animal protein.
