Knowra Meat Meat Meat is animal flesh consumed as food, usually from livestock or game. It includes muscle and, in common usage, some edible organs and other animal tissues.
Skeletal muscle : Muscle tissue attached to bones that enables movement and forms most meat cuts. Most meat is skeletal muscle, whose fibers and connective tissue shape texture.
Butchery : The practice of slaughtering animals and cutting carcasses into meat portions. Butchery determines how carcasses become the cuts sold and cooked as meat.
Greenhouse gas emissions from agriculture : Heat-trapping gases released by farming, including methane from ruminants and nitrous oxide from soils. Livestock raised for meat contribute methane and other agricultural emissions.
Plant-based meat : A food made from plants to resemble the taste, texture, or use of animal meat. It is designed to replace meat in familiar dishes without using animal flesh.
Animal domestication : The process by which humans breed and manage animal populations for traits and uses. Domestication created livestock populations that supply much of the world’s meat.
Offal : Edible organs and other internal animal parts, such as liver, heart, and tripe. Offal broadens meat beyond the muscle cuts most commonly sold.
Meat processing : Methods that transform meat, including curing, smoking, fermentation, and grinding. Processing changes meat’s flavor, shelf life, texture, and food-safety risks.
Land use : The human use and management of land for purposes such as farming, housing, and conservation. Meat production uses land for grazing and growing animal feed.
Cultured meat : Animal muscle or other tissue grown from cells outside an animal’s body for food. It aims to produce animal meat without raising and slaughtering whole animals.
Hunting : The pursuit and killing of wild animals, often for food or population management. Hunting supplies game meat and predates livestock farming.
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