Meat

of these articles acts of meat as food. For further word meanings see meat (term clarifying).
Rinderhälften in einem Schlachthof
Cattle halves in a slaughterhouse
the meat consumption rose in Germany between 1950 and 2004 from 26,2 kg to 60,7 kg per head and year. The maximum value became 1985 with 66,1kg reaches.
While 1950 in Germany cost a kilogram Schweinefleisch 1.6% of the monthly net earnings, were 2002 only 0.28%. The Kilo price rose in this period of 2,19 to 7,09 euro, the average wage of 136 to 2480 euro.
The meat consumption rose world-wide between1979 and 1999 from 29,5 kg to 36,4 kg per head and year, in the industrialized countries from 78,5 kg to 88,2 kg.

Meat are according to the definition in the guiding principles for meat and butcher certifications „all parts of slaughtered or hunted warm-bloody animals, toBenefit for humans intended are “. According to this definition z fall. B. also bones and Innereien under the term „meat “.

The meat and/or. Poultry meat must before after meat and/or. poultry-meat-hygenic regulations to be examined and as suited to the human benefit be judged.

Meat is not only a foodfor humans, but also for certain animal species (carnivores). For thousands of years animals are slaughtered or hunted by humans; thereby develop - possibly. after refinement (D. h. Processing) - meat products.

The fibers of the meat can run lengthwise, crosswise or crossed, whereby „the crossed process “,due to the small fiber distances the meat at the zartesten makes. Längsfasern instead make tough the meat.

During the professional production of butcher certifications „meat is ““only skeletal musculature with adhering or stored fat and connective tissue as well as stored lymph node, nerves, containers and pig salivary glands „. With some butcher certifications “meat” closes alsoa certain portion of in-grown bones and cartilages, with „Schweinefleisch “also the Schwarte.

Because of its high protein - and fat content is meat one of the food, which contributes to a balanced nutrition.

With respect to the cook art between red and white meat one differentiates, however givesit no obligatory organization. The difference in color predominantly results from a different content of Myoglobin, a derivative of hemoglobin. This is responsible for oxygen transport within the muscle, particularly to the muscle cells (Sarkomeren). By heat the Myoglobin becomes the so mentionedMet Myoglobin denatures, whereby roasted or cooked meat accepts a rather gräulichen to grey-brown colour.

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Meat places

in the European culture area often used meat places are:

  • Other one meat places in Europe (whereby these are just as few not warm-bloodily and thus according to definition, like fish and sea fruits, “meat”):

in other culture areas among other things also the meat of the following animals becomes verzehrt:

slaughtering to consumption

Metzgerei in Caracuaro, Mexiko: Das Fleisch wird bei 30 Grad im Schatten ungekühlt gelagert
butcher's shop in Caracuaro, Mexico: The meat with 30 degrees in the shade uncooled stored

after the death of the animal is subjectMeat first the corpse rigidity and is suitable in this condition not for the preparation. One calls the bacterial and biochemical process, which makes the meat enjoyable, meat maturing or also slopes. Here mainly by meat-own enzymes the corpse rigidity is solved. The influence more desired and usuallyexisting micro organisms such as bacteria and yeasts is responsible for the emergence of the characteristic flavour if necessary.

Matured meat is only very limited durable at room temperature, why particularly in strongly arbeitsteiligen managing like the industrial nations a complete cooling chain is necessary, in order to avoid bacterial decay. OneDurability from several weeks to months at room temperature can be obtained however by preservation methods such as a drying , a smoking , Pökeln , a cooking or Fermentieren (salami) of the meat, or by a combination of it. Also a longer preservation is possible by different packaging methods. Exemplary is herethe Vakuumverpackung mentions.

nourish-physiological value and health risks

after evaluation of the large-scale Epic study, with which nearly 480,000 humans were observed since 1992, pronounced consumption of red meat increases and particularly from from it won meat products (more than 160 gram pig, cattle, calf or lambper day) the intestine cancer risk during one observation period of ten years on 1,71 per cent. With participants, who took daily less than 20 gram to itself, it amounted to 1.28 per cent. The consumption of fish against it lowered the risk (source: Journal OF the national CAN cerium of institutes, Bd. 97,S. 906, Abstracts). The reason for it is not exactly well-known, perhaps is it because of the higher fat content, whereby the lean sections of pig and cattle any more fat than poultry meat do not have. Possibly also the Eisengehalt plays a role. Many of these studies became into thatProvided to the USA and there much grilled beef is eaten. With this kind of preparing cancer exciting materials can develop. Besides in the USA with the cattle mast hormones and genetically changed feeds are used.

Gammelfleisch

Gammelfleisch (in the public media rather disgust meat) is in Neologismus, which was coined/shaped in November/ December 2005 during a wave by food scandals in Germany. Meat scandals accumulated themselves up in the process of the yearly 2005. In the spring 2005 in branches of the chain material Hackfleisch had been umetikettiert at expiration of the expiration date and sold again. In the middle of Octobers cameout that a company had sold battle wastes in Deggendorf as food. At the beginning of November emerged spoiled meat from Lower Saxony, which arrived as Döner at the plates of the consumers. At the end of November became in gel churches more than 60 tons spoiled meat - Roastbeef and PUT chopping meat - reliablyplaced.

Numerous politicians and media use the key word „Gammelfleisch “as rewriting for spoiled meat and/or. Meat and Wurstwaren, which exceeded the minimum durability date. As synonym also often „disgust meat is used “. Gammel is a down-German word, which means as much as „old persons “. Colloquially devaluing designates Gammel according to Duden „inferior, worthless, useless things of different kind “. In the technical language the term stands for for human nutrition not usable „the part high sea and. Coastal fishing, which is converted to Fleischmehl or fertilizer “.

meat, religion and ethics

Almost all world religions developed regimentations in the reference to the consumption of meat. Like that the consumption of Schweinefleisch is forbidden in the Judentum and in the Islam, since the pig is considered as impure. Background to this prohibition are described in the article to Schweinefleisch, religöse prohibitions. AnotherHintergrund für den religiös motivierten Verzicht auf Fleisch findet sich imHinduismus. There in particular the cattle are admired as holy, so that its consumption for this reason forbids itself. Many Hindus do because of their faith in the Wiedergeburt completely without meat. Details in addition are in the section of the article Hinduismus, the holy cow. Also in the Christianity sets of rules developed, like the renouncement of meat on Fridays and in particular at the Karfreitag. The introduction of the Christian chamfering time, the Karneval, refers to the meat renouncement with this term likewise directly.Karneval, lat.: carne the vale parting call „meat probably lives “.

Vegetarians do not verzehren meat , Veganer for ethical and/or health reasons do additionally without food of animal origin such as milk, eggs or honey. A majority of the population of world consumes little meat, because the raising of slaughter cattle for economic reasonsis relatively expensive. In addition is to be thought here of the nutrition.

the largest meat producers

the most important manufacturing country for meat the People's Republic of China is followed, of the USA and Brazil. In Europe the three most important producers are Germany, France and Spain.

The largest meat producers world-wide (2004)
rank country production
(in Tsd. t)
Country struggled production
(in Tsd. t)
1 China 72.640 13 Australia 3.751
The 2 USA 38.852 14 Poland 3.266
3 Brazil 19.919 15 Great Britain 3.212
4 Germany 6.758 16 Japan 3.006
5 France 6.319 The 17 Philippines 2.405
6 India 6.032 18 Viet Nam 2.375
7 Spain 5.726 The 19 Netherlands 2.278
8 Russian Föd. 5.138 20 Indonesia 2.132
9 Mexico 5.058 21 Denmark 2.121
10 Canada 4.533 22 Pakistan 1.985
11 Italy 4.153 23 South Africa 1.853
12 Argentina 3.951 24 Thailand 1.774

source: Trade paper - the world in figures (2005)

see also: Schweinefleisch („the largest pig meat producers “), beef („the largest beef producers “) and house chicken („the largest chicken meat producers “)

see also

Web on the left of

Commons: Category: Meats - pictures, videos and/or audio files
Wiktionary: Meat - word origin, synonyms and translations
 

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