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Meat and Poultry


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Meat and Poultry

Meat and poultry are prepared in many ways, as steaks, in stews, fondue or as dried meat. Meat and poultry can be ground then formed into patties, loaves, or sausages, or used in loose form. Some of them are cured, by smoking, pickling, preserving in salt or brine. Others are marinated and barbecued, or simply boiled, roasted, or fried traditionally or using an air fryer. They are often spiced or seasoned.

The fat content of meat and poultry can vary widely depending on the species and breed of animal, the anatomical part of its body, and the methods of butchering and cooking. The fat content of meat and poultry is relatively high in saturated fat and cholesterol. Meat and poultry are also very high in protein. They contain essential amino acids. Many of them are very low in carbohydrates.

Typical Meat Nutritional Content

Red meat, such as beef, pork, and lamb, contains many essential nutrients necessary for healthy growth and development in children, as well as for good health and well-being in adults. These nutrients include iron, zinc, and protein. In fact, most meats contain a full complement of the amino acids required for the human diet. Fruits and vegetables, by contrast, are usually lacking several essential amino acids. It is for this reason that people who abstain from eating all meat must plan their diet to include sources of all the necessary amino acids.

Meat can transmit certain diseases. Undercooked pork sometimes contains the parasites that cause trichinosis or cysticercosis. Chicken is sometimes contaminated with Salmonella enterica disease-causing bacteria. The recent outbreak of bird flu has stimulated global concerns over public health. Cattle tissue occasionally contains the prions that cause variant Creutzfeldt-Jakob Disease.