Meat

Meat is animal flesh which is used for food. Most often, it is used to describe skeletal muscles and fats that are found with it. Types of meats include beef, veal from cattle, pork, ham, bacon from pigs, mutton from sheep, venison from deer, fish, insects, poultry from chickens, ducks, turkeys. The word meat is also used for sausages made from ground meats and for non-muscle organs which are used for food, for example liver, brain, kidneys.

In the meat processing industry, the word "meat" can be used to mean only the flesh of mammalian specieses such as pigs, cattle, etc. But does not include fish, insects, poultry.

Red meat refers to meat that is obtained from mammals, particularly beef, pork, lamb, veal. It is characterized by its reddish color, primarily due to the presence of myoglobin, a protein responsible for oxygen storage in muscle tissues.^[1][2]

Animals such as members of the cat family that mainly eat animals are called carnivores.

1. ↑ "The color of meat depends on myoglobin: Part 1". MSU Extension. 2014-10-10. Retrieved 2023-08-31.
2. ↑ IARC Working Group on the Evaluation of Carcinogenic Risks to Humans (2018). Red Meat and Processed Meat. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Lyon (FR): International Agency for Research on Cancer. ISBN 978-92-832-0152-6. PMID 29949327.