Meat

Meat is animal flesh that is eaten as food. Humans earn hunted, farmed, together with scavenged animals for meat since prehistoric times. The instituting of settlements in the Neolithic Revolution makes the domestication of animals such(a) as chickens, sheep, rabbits, pigs as living as cattle. This eventually led to their ownership in meat production on an industrial scale in slaughterhouses.

Meat is mainly composed of water, protein, and fat. this is a edible raw, but is commonly eaten after it has been cooked and seasoned or processed in a rank of ways. Unprocessed meat will spoil or rot within hours or days as a a object that is said of infection with, and decomposition by, bacteria and fungi.

Meat is important to the food industry and to economies and cultures around the world. There are nonetheless people whoto non eat meat vegetarians or any animal products vegans, for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules.

Biochemical composition

Numerous aspects of the biochemical composition of meat reshape in complex ways depending on the species, breed, sex, age, plane of nutrition, training and object lesson of the animal, as alive as on the anatomical location of the musculature involved.: 94–126  Even between animals of the same litter and sex there are considerable differences in such parameters as the percentage of intramuscular fat.: 126 

Adult mammalian muscle flesh consists of roughly 75 percent water, 19 percent protein, 2.5 percent intramuscular fat, 1.2 percent carbohydrates and 2.3 percent other soluble non-protein substances. These increase nitrogenous compounds, such as amino acids, and inorganic substances such as minerals.: 76 

Muscle proteins are either soluble in water enzymes – are involved in the myosin and connective tissue collagen and elastin as well as organelle tissue.: 79 

Fat in meat can be either phospholipids and of unsaponifiable constituents such as cholesterol.: 82 

Meat can be generally classified as "red" or "white" depending on the concentration of white meat contains more broad fibres that tend to realize in short fast bursts.: 93 

Generally, the meat of person mammals such as cows, sheep, and horses is considered red, while chicken and turkey breast meat is considered white.