Read the summary and the most important questions on Meat Science

• 1.1.2 Producing and eating meat

  This is a preview. There are 15 more flashcards available for chapter 1.1.2
  Show more cards here

• 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?

  -
  
  Religion?
  Culture?

• 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 North / South America, Africa & EuropeNear EastFar 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