Overview

meat


Show Summary Details

Quick Reference

Generally refers to the muscle tissue of animals or birds, other parts being termed offal, organ meat, or variety meat. 150‐g portions of meat of all types are rich sources of protein and niacin; most are rich sources of vitamin B2 and iron; sources or good sources of vitamin B1.

Venison, horse meat, goose, and game birds are exceptionally rich in iron; pork is exceptionally rich in vitamin B1. The fat content and proportions of fatty acids differ considerably between individual carcasses, species, and cuts of meat.

See also beef; lamb; veal; pork; rabbit; hare; goat; horse; venison; duck; chicken; goose; partridge; turkey; pheasant; grouse; quail; pigeon; heart; kidney; liver; oxtail; sweetbread; tongue; tripe.

Subjects: Cookery, Food, and Drink.


Reference entries

See all related reference entries in Oxford Index »


Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.