12 Meat
12.1 Foreword
Much evidence from many civilizations has
verified that the meat of wild and domesticated
animals has played a significant role in human
nutrition since ancient times. In addition to
the skeletal muscle of warm-blooded animals,
which in a strict sense is “meat”, other parts
are also used: fat tissue, some internal organs
and blood. Definitions of the term “meat” can
Table 12.1.World meat production in 2006 (1000 t)a
Continent (Beef/Veal) Buffalo (Mutton/Lamb) Goat
Cattle meat Sheep meat
World 61 , 033 3183 8633 4945
Africa 4565 270 1167 932
America, Central- 1992 — 49 43
America, North- 13 , 301 — 101 21
America, South- and Caribbean 15 , 672 — 293 138
Asia 13 , 664 2911 4653 3706
Europe 11 , 033 1 1294 128
Oceania 2797 — 1126 20
Continent Pork Horse Chicken meat Duck meat
World 105 , 604 772 73 , 057 3846
Africa 838 11 3472 57
America, Central- 1225 84 3103 20
America, North- 11 , 448 44 16 , 941 93
America, South- and Caribbean 6011 191 16 , 567 37
Asia 62 , 013 333 24 , 226 3226
Europe 24 , 767 169 10 , 908 423
Oceania 526 22 944 10
Continent Meat, grand total
World 272 , 884
Africa 12 , 528
America, Central- 6542
America, North- 45 , 574
America, South- and Caribbean 39 , 628
Asia 118 , 103
Europe 51 , 204
Oceania 5846
vary greatly, corresponding to the intended
purpose. From the aspect of food legislation
for instance, the term meat includes all the
parts of warm-blooded animals, in fresh or
processed form, which are suitable for human
consumption. In the colloquial language the term
meat means skeletal muscle tissue containing
more-or-less adhering fat. Some data concerning
meat production and consumption are compiled
in Tables 12.1–12.3.H.-D. Belitz · W. Grosch · P. Schieberle,Food Chemistry 563
© Springer 2009