Meat

Meat is animal (and/or human) flesh which is food. Most often is used to describe skeletal muscle and fat that is found with it. Types of meat include beef and veal from cattle, pork, ham and bacon from pigs, mutton from sheep, venison from deer, fish, insects, and poultry from chickens, ducks and turkeys. The word meat is also used for sausages and for non-muscle organs which are used for food, for example liver, brain, and kidneys.

In the meat processing industry, the word "meat" can be used to mean only the flesh of mammalian species such as pigs, cattle, etc. but does not include fish, insects and poultry.

Red meat refers to meat that is obtained from mammals, particularly beef, pork, lamb, and veal. It is characterized by its reddish color, primarily due to the presence of myoglobin, a protein responsible for oxygen storage in muscle tissues.^[1][2]

Animals such as members of the cat family that mainly eat animals are called carnivores.

1. ↑ "The color of meat depends on myoglobin: Part 1". MSU Extension. 2014-10-10. Retrieved 2023-08-31.
2. ↑ IARC Working Group on the Evaluation of Carcinogenic Risks to Humans (2018). Red Meat and Processed Meat. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Lyon (FR): International Agency for Research on Cancer. ISBN 978-92-832-0152-6. PMID 29949327.