2009_Book_FoodChemistry

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
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.
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
H.-D. Belitz · W. Grosch · P. Schieberle, Food Chemistry 563
© Springer 2009