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Summary Meat Science

- Meat Science
- Sara Erasmus
- 2021 - 2022
- Wageningen University (Wageningen University, Wageningen)
- Nutrition and Health
414 Flashcards & Notes
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A snapshot of the summary - Meat Science

  • 1.1.2 Producing and eating meat

    This is a preview. There are 15 more flashcards available for chapter 1.1.2
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  • What is fresh meat
    Fresh meat refers to meat that has not undergone any preserving process other than chilling, freezing or quick-freezing, including meat that is vacuum-wrapped or wrapped in a controlled atmosphere
  • Why are specific meat types more consumed in some countries?

  • There are two main types of meat species, namely
    Red meat species
    • Cattle, sheep & pigs 

    White meat species 
    • poultry (chickens/broilers)
  • Meat species importance in supplying protein differs worldwide. 
    What is mainly eaten in 
    1. North / South America, Africa & Europe
    2. Near East
    3. Far East
    1. Beef
    2. Sheep 
    3. Pigs
  • What is the cereal meat production chain?
    Ante-mortem __ Producer
    Mortem __ Abattoir
    Post-mortem __ Wholesale/Retail 
  • Which country produces the most meat in the world?
    In 1961 = Europe (42%)
    in 2021 = Asia (40-50%)
  • What is the total production of four main types of meat? (groot naar klein)
    Poultry > Pork > Beef & buffalo > Sheep & goat
  • Why are pig & poultry more popular, name several factors
    • Cheaper to produce than beef & sheep (especially in times of drought)
    • Generally through to be healthier (developed world)
      • concerns about eating animal fats
      • Redder meats in consumers minds --> contain more fat
      • Little/no visible fat in skinless pork & chicken
    • Population growth in areas where poultry & pork are traditionally preferred
  • Sources of meat can come form specialist systems, namely
    • Broiler chicken units
    • Beef suckler herds
    • Pig units 
  • Name 5 benefits of consuming meat [nutritional value of meat]
    • Red meat & poultry account ± 1/6 of all meat proteins consumed by humans
      • (if fish, eggs & milk are incl. Then animal products supply 1/3)
    • Meat = very concentrated source of protein & has high biological value (bioavailable) as composition closely matches human protein 
    • Meat contains all amino acids essential for human health 
    • Important source of A & B vitamins 
      • A (retinol)
      • B1; Niacin; B2; B6; B12
    • Major source of 
      • iron 
      • copper
      • zinc
      • selenium 

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