Meats

Definition

Meats are the edible portions of animals, typically including muscles, fat, and other tissues, that are eaten as food.

Scientific / Technical Definition

In nutritional science, meats are classified as the flesh of animals that include muscle tissue and associated fat, connective tissues, and other edible organs. They are significant sources of protein, essential amino acids, vitamins such as B12, and minerals like iron and zinc.

Benefits

• High in protein, which is essential for muscle growth and repair.
• Rich in iron, particularly heme iron, which is easily absorbed by the body.
• Contains important B vitamins, especially vitamin B12, which is crucial for nerve function and the production of DNA.
• Good source of zinc, which supports immune function.

Examples

• Chicken
• Beef
• Pork
• Lamb
• Fish and seafood

Additional Information

• Known issues: Consuming too much red and processed meat may be associated with an increased risk of heart disease, certain cancers, and other health issues.

Related Terms

• Proteins
• Red Meat
• White Meat
• Plant-Based Proteins
• Nutrients

References

• The Role of Meat in the Human Diet
• Meat Consumption and Health