What is meat?

Meat is defined as those animal tissues which are suitable for use as food.
The Food Standards Australia New Zealand (FSANZ) Food Standard Code defines meat as‘ the
whole or part of the carcass of any buffalo, camel, cattle, deer, goat, hare, pig, poultry, rabbit or
sheep, slaughtered other than in a wild state, but does not include eggs, or foetuses’.
RED MEAT:
 The term ‘red meat’ is used by the meat industry to refer to meat from cattle, sheep and
goat (ie beef, veal, lamb, mutton and goat meat).
 Red or dark meat is mainly made up of muscles with slow fibres. The pigment that is
primarily responsible for the red colour of meat is myoglobin, a protein that can bind and
store oxygen in cells.
 The amount of myoglobin in meat varies according to species, age of animal, amount of
exercise, stress, condition of storage, exposure to oxygen, heat and processing.
 Tissues and organs that require more oxygen for their functions have more myoglobin,
and therefore are redder in colour.
 Beef is shown to contain more myoglobin in its tissue than lamb and pork.
Purchased red meat usually consists of both lean tissue (muscle) and fat tissue, which can be
either distributed throughout the muscle as marbling (internal fat) or surrounding the muscle
meat as selvage or external fat. In trimmed lean meat, it is usually the external fat only that is
removed.
Processed meat means a product containing no less than 30% meat, that has undergone a
method of preservation other than freezing, and includes manufactured meat and cured and/or
dried meat flesh (eg, sausages, salami, canned meats).

TYPES & CLASSIFICATION:

RED MEAT INCLUDES PROCESSED MEAT INCLUDES

Beef Hot dogs
Veal Ham
Pork Sausages
Lamb Corned beef
Mutton Beef jerky
Horse Canned meat
Goat Meat based sauces
 Nutritional value of meat
Protein and amino acids
Protein is the fundamental structural and functional element within every cell and is made up of
20 common amino acids.
Raw red muscle meat contains around 20-25g protein/100g. Cooked red meat contains 28-
36g/100g, because the water content decreases and nutrients become more concentrated
during cooking.
Protein from meat provides all essential amino acids (lysine, threonine, methionine,
phenylalanine, tryptophan, leucine, isoleucine, valine) .
The amino acid glutamic acid/glutamine is present in meat in the highest amounts (16.5%),
followed by arginine, alanine, and aspartic acid.
Protein from meats, fish and poultry are more easily digested than protein from beans and
wholewheat.

Fat
There is a wide variation in the amount of totalseparable fat between the different beef and lamb
cuts. The fat content of meat varies depending on animal breed, age, amount of exercise and diet.
Lean red meat provides 2-5g of fat per 100g of dietary fat. It has almost equal amounts of
saturated and monounsaturated fats, and a small amount of polyunsaturated fat.
Lean pork and skinless chicken have the same fat content as lean red meat. Lean pork has more
polyunsaturated fat compared with lean red meat, but equal amounts of saturated and
monounsaturated fats.There is more monounsaturated fat and polyunsaturated fat in skinless
chicken compared to other meats.

Trans fatty acids

Trans fatty acids are found in ruminant fat as a result of biohydrogenation by rumen bacteria.
Trans fatty acids (18:1 trans) in raw muscle meat varies from as little as 22mg/100g in veal to
123mg in lamb, but is generally less than 3% of the total fatty acid content

Choline
Choline is a precursor of a number of compounds including neurotransmitters and membrane
phospholipids. meat is a significant source of choline.

Iron
Red meat (e.g. beef and lamb) is the best source of iron. Pork and chicken contain moderate
amounts of iron, while fish has the least amount.
The human body can absorb about 15% of iron from plants (non-haem iron), and about 25% of
iron from meat (haem iron). Vegetarians and semi-vegetarians have a higher risk of developing
an iron deficiency, as iron obtained from plants has a lower bioavailability.
Zinc
Zinc is essential to the human body because
 it stimulates enzyme activities
 provides a healthy immune system
 is used for wound healing
 sustains senses of smell and taste
 is used for DNA synthesis
Meat is a major source of readily available zinc. The liver and kidney are richer sources than
muscle meat, and pig liver is richer in zinc than sheep or beef liver.
B vitamins
Vitamin B1 (thiamin) occurs naturally in pork, duck, oyster, and other meats. A deficiency of
vitamin B1 can cause beri-beri and Wernicke-Korsakoff syndrome, which result in neurological
and cardiovascular dysfunction.
Offal is the best source of vitamin B2 (riboflavin). Riboflavin aids the metabolism of
carbohydrates, fats, and proteins. It plays an important role in reproduction, and in the growth
and repair of joints, skin, hair, and nails.
Vitamin B3 (niacin) is found in foods that are high in protein (e.g. liver, kidney, poultry and
fish). helps to remove toxic and harmful chemicals from the body
Vitamin B12 (Cobalamin) is found in meat, and offal from ruminant animals.Offal, particularly
liver, contains more vitamin B12 as this is where the vitamin is stored.

STORAGE OF MEAT
Meat is a highly perishable product and must be stored under refrigerated conditions to control
microbiological growth and other deteriorative changes. thestorage lives given here are based on
published estimates of practical storage life (PSL) defined by the International Institute of
Refrigeration (1986) as ‘the period of storage during which the product retains it characteristic
properties and remains suitable for consumption or the intended process’.

 CHILLED STORAGE:
The time for which meat can be stored at chill temperatures is influenced mainly by the species
of animal, pH, initial level of bacterial contamination, storage temperature and the type of
packaging. High pH (6.0 or higher) meat will spoil quicker than meat with a pH of 5.3 to 5.7.
Also, high initial levels of bacterial contamination on the surface of the meat will reduce the
storage life because spoilage numbers of bacteria are reached sooner
Chilled meat should be stored as cold as possible to maximise the storage period. A temperature
of –1ºC to 0ºC is desirable and practical. Vacuum packaging and packaging in a modified
atmosphere of 100% CO2, will greatly extend storage life. The practical storage lives of different
chilled meat products are listed in Table 1.
Table 1. Practical storage life of chilled meat

Product Product Storage Life

Carcases/quarters etc in air (0ºC to 2ºC)
Beef (stockinette) 3 – 4 weeks

Beef (poly wrapped) 12 days

Lamb & mutton 10 – 13 days

Offal 7 days
Primal cuts – vacuum packed (0ºC)
Beef 10 – 12 weeks

Lamb & mutton 6 – 10 weeks

Beef & lamb offal 3 – 4 weeks

 FROZEN STORAGE:
During frozen storage microbiological growth is arrested, but meat will slowly deteriorate due to
oxidative and other changes. Frozen storage life is normally limited by the development of
adverse flavours caused by oxidative rancidity of fat. The temperature of storage, method of
packaging and degree of saturation of the fat all affect the onset of these changes. The effect of
temperature is evident in Table 2.

Table 2. Practical storage life (months) of some frozen meat products

Product - -12ºC -18ºC -24ºC

Beef(stockinette) 12 18 24
Lamb & mutton 8 16 18
Veal(wrapped) 4 14 8
Ground beaf(wrapped) 4 6 8
Beefsteaks(vac.packed) 8 18 24
Lamp chop(wrapped) 12 18 24
  RETAIL DISPLAY:
The retail display life of consumer portions of meat is normally limited by colour changes.
Brown discolouration of fresh meat (due to formation of metmyoglobin) normally occurs before
unacceptable bacterial growth has occurred. The onset of discolouration occurs more rapidly at
higher temperatures, and also in meat that has been stored for extended periods in vacuum packs.
Modified atmosphere packaging (MAP) in an atmosphere high in oxygen will extend display
life.

Table 3. Retail display life (in days) at about 5ºC of packaged meats after storage in
vacuum packs at 0°C

Product Display Time stored in vacuum packs (at 0°C)

packaging 0 weeks 2 weeks 4 weeks 6 weeks 8 weeks
type
(at 5°C)
Beef retail overwrapped 3 3 2 2 1
cuts
Beef retail 80% O2, 20% >7 5-6 4-5 3-4 2
cuts CO2 MAP
Lumb cuts Overwrapped 3 3 2 1-2 1

ALLERGETIC RESPONSE OF HUMAN BODY FOR

DIFFERENT ANIMAL MEATS
Meat Allergy is extremely rare with the red meat being often tolerated by humans although it is a
trifle harder to digest. However, animal products may sometimes cause an allergic reaction,
which turns out to be quite severe in most cases.
It is also known as alpha-gal allergy or mammalian meat allergy (MMA). It is mainly a reaction
to the galactose-aplha-1,3-galactose (alpha-gal), thereby the human body is overloaded by
immunoglobulin E (IgE) antibodies on contact with the carbohydrate. The fact is that sugar acts
as the allergen instead of protein.
The risks for developing the allergy are likely to be high for,
 Australians who are believed to be more prone to this type of allergy.
 People with tick bites might experience severe kind of allergies resulting in delayed
anaphylaxis
 People with Blood Groups A and O are believed to be susceptible to red meat allergies.
Main symptoms of this type of allergy are given below,
 Constriction of the throat
 Tingling around the mouth
 Profuse Sweating
 Alternative constipation and diarrhea
 Gaining of body weight.
 Headaches and Insomnia including blurring of sight.
 Breathing problems and wheezing
In this study we are mainly considering three types of commonly used animal meats which are
beef, goat meat and lamb meat. We will be discussing some of the specific allergetic reactions
for the above mentioned anima meats.
Effects of beef on human body:
Hives
Hives, or urticaria, are a common allergic response to beef. Skin itchiness in response to the
histamines your body release during an allergic reaction is the first sign of the condition. Hives
sit on the skin's surface as red, clearly defined welts. They often spread into large, inflamed
areas. Hives subside on their own, sometimes for hours, only to reappear.
Angiodema
Angioedema, or angioneurotica edema, produces subsurface skin swelling. This allergic reaction
to beef occurs most often on the face, especially in the eye and lip area. It also appears as
spreading or linear inflammation of the throat, hands and feet. The swollen welts cause painful
pressure, often without itching. Symptoms accompanying include abdominal or respiratory
distress and swelling, or chemosis, of the inner eyelid or eye surface tissues. Chemosis can make
closing the eyes impossible.
Anaphylaxis
Anaphylaxis is a life-threatening allergic reaction to beef. Unlike hives or angioedema,
anaphylaxis involves all the body's systems and develops almost immediately following
exposure to the beef allergen. Histamines flood from several types of tissue, closing off the
airways. They may also cause abdominal cramps, dizziness or fainting, coughing, anxiety or
irregular breath sounds.
The effect of goat meat is same as that of the beef but the effect is not that much wide spread as
compared to beef.
Effects of lamb meat on human body:
Lamb meet is considered as the safest types of meat among the common one’s and often
prescribed by the doctors. In spite of its safe nature and well known acceptance it can also cause
allergy to the consumer body. The effect of lamb meat on human body is given below,
  The commonest symptoms include skin rashes and intense itching coupled with redness
of the skin in localized areas
 Common cold or hay fever like symptoms appears which include a runny nose, watering
eyes and persistent coughing or sneezing
 Breathing difficulty due to the congestion in your respiratory tract may cause you to
wheeze and become winded due to shortness of breath
 Severe, life threatening symptoms are extremely rare after consuming lamb meat but can
result in fatal consequences if they occur
Diagnosis of meat allergy:
 Blood Tests - for detection of the antibody IgE.
 Food Challenge - The suspected food is given to the patient and reaction noted.
 Food Elimination Tests - The food likely to cause the allergy is removed from the diet
of the patient for a period of time.
 Desensitization - Introducing the offending allergen in miniscule quantities into the
patient's body over a long period of time so that the patient gets used to it.
 Skin Prick tests are not effective against meat allergies.
 Avoidance of all meat products
 Anti Histamine Drugs - for relieving the hay fever like symptoms.
 Bronchodilators - For relieving respiratory distress
 Epinephrine injections - In severe cases where the patient loses consciousness
Diagnosing meat allergy is quite difficult and may require several tests before the cause of the
allergy becomes apparent. However, the incidence of the allergy is extremely low and most
people can safely consume meat and meat products without any kind of associated effects.

SPECIAL INFORMATION ON ANIMAL MEATS

This commonly used meats are well accepted by the society but there are some information
which appears to be non famous in general circumstances but may be of great priority if
unboxed. These faint relation or effects or flip faces of these animal meats are given below,
 Removing beef from the diet; to reduce green house gas emission?
Many people have suggested that removing beef from the human diet could significantly
lower green house gas emissions. According to the U.S Environmental Protection
Agency (EPA) beef cattle production was responsible for 1.9 % of the total U.S Green
House Emission (GHG) in 2013. Studying the different resources like feed, water and
land can be used more efficiently throughout the beef lifecycle to reduce GHG emissions
per pound of beef. This would provide the means to maintain the same level of food
production while reducing GHG emissions. Over 20% of the edible beefs at meat stores,
restaurants and home are wasted.
 Silver coated sweets; vegetarian? Think again!
Investigations by organizations such as Beauty Without Cruelty (BWC) and the Food and
Drug Administration (FDA) of India have revealed that the bulk of the varakh available
in the country is non vegan and non-vegetarian besides containing harmful metals that are
carcinogenic in nature.
Varakh is not derived from an animal source. However, a crucial material of animal
origin, oxgut, is used in its manufacture. This oxgut is obtained from the slaughterhouse.
In the by lanes of the villages of Ahmedabad and other cities, amidst filthy surroundings,
placed bet een layers of oxgut, small thin strips of silver are hammered to produce the
glittering foil. The intestine (oxgut), smeared with blood and mucus, is pulled out from
the slaughtered animal by the butcher at the slaughterhouse, and sold for the specific
purpose. Note that it is not a byproduct of slaughter, but like everything else meat, hide,
and bones are sold by weight. This is then taken away to be cleaned and used in the
manufacture of varakh.
The gut of an average cow, measuring 540 inches in length and 3 inches in diameter, is
cut open into a piece measuring 540″ x 10″. From this, strips of 9″ x 10″ are cut to give
approximately 60 pieces of oxgut, which are then piled one onto another and bound to
form a book of 171 leaves. Next, small thin strips of silver are placed between the sheets
and the book slipped into a leather pouch (note that the use of leatheran animal product
again). Artisans then hammer these bundles continuously for a day to produce extremely
thin foils of silver of 3″ x 5″. The leather and oxgut, being supple, can withstand the
intense manual hammering for up to 8 hours a day till such time as the silver is beaten to
the desired thickness. When ready, the foil is carefully lifted from between the leaves of
oxgut and placed between
sheets of paper to be sold to the sweet makers (mithaiwallas). A booklet of 160 foils
weighs approximately 10 grams and costs about Rs. 200 ($5.00). To make a single
booklet of 171 sheets, the guts of 3 cows are used. According to estimations made by
BWC, around 12,000 animals are slaughtered to produce one kilogram of cruelty varakh.
In India, the annual consumption of varakh is around 30,000 kilograms. A straight
calculation reveals that 3,60,000,000 animals are killed for that ultra thin layer of silver
we consume via our sweets and at times via paan, fruits, and in chvyanprash.

 Only animal meat causes allergy? Confident!

Though very rare but it has been seen that not only meat but some people has allergy in
goat milk and its products also creates allergy in human body. Last but not the least even
their wool, touches and company can effect in medium to severe allergetic symptoms in
human body for certain persons.
 The tick connection.
Ticks are small arachnids, part of the order Parasitiformes. Along with mites, they
constitute the subclass Acari. Ticks are ectoparasites (external parasites), living
by feeding on the blood of mammals, birds, and sometimes reptiles and amphibians. A
study headed by researchers from the University of Virginia and presented in the May
2011 issue of the "Journal of Allergy and Clinical Immunology" suggests that the
antibodies causing allergic reactions to tick bites are responsible for increased sensitivity
to the alpha-gal in beef. In three of the studies tick bitten participants, sensitivity to the
beef allergen increased by a factor of 20 or more.