world literature
GROUP 3- MEAT COOKERY
Meat is animal flesh that is eaten as food. Humans are omnivorous, and have hunted and killed animals for meat since prehistoric times.
Meat is mainly composed of water and protein, and is usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways.
Meat consumption varies worldwide, depending on cultural or religious preferences, as well as economic conditions.
Conversely, meat is sometimes used in a more restrictive sense – the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish and other seafood, poultry or other animals.
(ETHYMOLOGY)
The word meat comes from the Old English word mete, which referred to food in general. The term is related to mad in Danish, mat in Swedish and Norwegian, and matur in Icelandic and Faroese, which also mean 'food'.
(HISTORY)
Paleontological evidence suggests that meat constituted a substantial proportion of the diet of even the earliest humans. Early hunter-gatherers depended on the organized hunting of large animals such as bison and deer.
Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre.
The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, while white meat contains more broad fibres that tend to work in short fast bursts.
Generally, the meat of adult mammals such as cows, sheep, goats, and horses is considered red, while chicken and turkey breast meat is considered white.
COLD CUTS
Alternative names:
Cold cuts also may be known as lunch meats, luncheon meats, sandwich meats, cooked meats, sliced meats, cold meats, and deli meats.
Cold cuts are precooked or cured meat, often sausages or meat loaves, that are sliced and usually served cold
Meat is animal flesh that is eaten as food. Humans are omnivorous, and have hunted and killed animals for meat since prehistoric times.
Meat is mainly composed of water and protein, and is usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways.
Meat consumption varies worldwide, depending on cultural or religious preferences, as well as economic conditions.
Conversely, meat is sometimes used in a more restrictive sense – the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish and other seafood, poultry or other animals.
(ETHYMOLOGY)
The word meat comes from the Old English word mete, which referred to food in general. The term is related to mad in Danish, mat in Swedish and Norwegian, and matur in Icelandic and Faroese, which also mean 'food'.
(HISTORY)
Paleontological evidence suggests that meat constituted a substantial proportion of the diet of even the earliest humans. Early hunter-gatherers depended on the organized hunting of large animals such as bison and deer.
Meat can be broadly classified as "red" or "white" depending on the concentration of myoglobin in muscle fibre.
The redness of meat depends on species, animal age, and fibre type: Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, while white meat contains more broad fibres that tend to work in short fast bursts.
Generally, the meat of adult mammals such as cows, sheep, goats, and horses is considered red, while chicken and turkey breast meat is considered white.
COLD CUTS
Alternative names:
Cold cuts also may be known as lunch meats, luncheon meats, sandwich meats, cooked meats, sliced meats, cold meats, and deli meats.
Cold cuts are precooked or cured meat, often sausages or meat loaves, that are sliced and usually served cold