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meat
meat term for the flesh of animals used for food, especially that of cattle, sheep, lambs, and swine, as distinct from game, poultry, and fish; sometimes it is inclusive of all animal flesh. The chief constituents of meat are water, protein, and fat. Phosphorus, iron, and vitamins are also contained in meat, especially in some of the edible organs (e.g., liver). Although meat is digested more slowly than starches or sugars, it has a high food value, with more than 95% of the protein and fat being digested; the fattier meats (e.g., pork) take somewhat longer to digest than the leaner ones. The edible parts of a carcass include lean flesh, fat flesh, and edible glands or organs, such as the heart, liver, kidneys, tongue, tripe, brains, and sweetbread . The comparative toughness of meat depends on the character of the muscle walls and connective tissue, the part of the animal from which the meat is taken, and the age and condition of the animal. Ripening meat, i.e., hanging it for a time at a temperature just above freezing (or, in a more recently developed technique, at a high temperature) permits enzyme action and the formation of lactic acid, which tenderizes it. Good meat may be recognized by a uniform color; a firm, elastic texture; being barely moist to the touch; and having a scarcely perceptible, clean odor. The choicer cuts should be of fine texture and well marbled with fat. Cooking meat not only softens tissues, kills parasites and microorganisms, and coagulates blood and albumen, but makes the meat more palatable by developing its flavors or introducing new ones by means of seasonings and sauces. Meat, where available, has been a staple food since prehistoric times. The meat supply, obtained at first by using the raw flesh of animals found dead, was augmented by trapping; then, as humans developed their tools and a community life, by hunting; and finally, by the domestication of animals. Meat has been subject to prohibitions (see vegetarianism ), as well as to butchering regulations on religious and hygienic grounds. Meat consumption has been commonly based on the supply, lamb and mutton being preferred in the Middle East, veal in Italy, and pork and beef in most of Europe and the Americas. The leading producers of meat for export are Argentina, Australia, and New Zealand. |
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"meat." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>. "meat." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1E1-meat.html "meat." The Columbia Encyclopedia, 6th ed.. 2011. Retrieved May 27, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1E1-meat.html |
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meat
meat Generally refers to the muscle tissue of animals or birds, other parts being termed offal. 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; and heart, kidney, liver, oxtail, sweetbread, tongue, tripe. |
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DAVID A. BENDER. "meat." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "meat." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1O39-meat.html DAVID A. BENDER. "meat." A Dictionary of Food and Nutrition. 2005. Retrieved May 27, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-meat.html |
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meat
meat easy meat a person who is easily overcome or outwitted.
meat and mass never hindered man proverbial saying, early 17th century, indicating human need for physical and spiritual sustenance. meat and potatoes in North American usage, basic and essential aspects. one man's meat is another man's poison proverbial saying, late 16th century; the Roman poet Lucretius (c.94–55 bc) in his De Rerum Natura has the comment, ‘what is food to one person may be bitter poison to others’. See also dead meat, God never sends mouths but He sends meat, God sends meat, but the Devil sends cooks, the nearer the bone, the sweeter the meat, strong meat. |
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ELIZABETH KNOWLES. "meat." The Oxford Dictionary of Phrase and Fable. 2006. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>. ELIZABETH KNOWLES. "meat." The Oxford Dictionary of Phrase and Fable. 2006. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1O214-meat.html ELIZABETH KNOWLES. "meat." The Oxford Dictionary of Phrase and Fable. 2006. Retrieved May 27, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O214-meat.html |
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meat
meat / mēt/ • n. 1. the flesh of an animal (esp. a mammal) as food: rabbit meat | [as adj.] meat sandwiches | assorted meats. ∎ the flesh of a person's body: this'll put meat on your bones! ∎ the edible part of fruits or nuts. ∎ (the meat of) the essence or chief part of something: he did the meat of the climb on the first day. 2. archaic food of any kind. PHRASES: meat and potatoes ordinary but fundamental things; basic ingredients: the club's meat and potatoes remains blues performers.DERIVATIVES: meat·less adj. |
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"meat." The Oxford Pocket Dictionary of Current English. 2009. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>. "meat." The Oxford Pocket Dictionary of Current English. 2009. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1O999-meat.html "meat." The Oxford Pocket Dictionary of Current English. 2009. Retrieved May 27, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O999-meat.html |
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meat
meat food (arch. and dial. exc. as in meat and drink, flesh meat) OE.; flesh food XIV. OE. mete = OS. meti, ON. matr, Goth. mats :- Gmc. *matiz, f. *mat- *met- measure, METE.
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T. F. HOAD. "meat." The Concise Oxford Dictionary of English Etymology. 1996. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>. T. F. HOAD. "meat." The Concise Oxford Dictionary of English Etymology. 1996. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1O27-meat.html T. F. HOAD. "meat." The Concise Oxford Dictionary of English Etymology. 1996. Retrieved May 27, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O27-meat.html |
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meat-
meat- (meato-) combining form denoting a meatus.
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"meat-." A Dictionary of Nursing. 2008. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>. "meat-." A Dictionary of Nursing. 2008. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1O62-meat.html "meat-." A Dictionary of Nursing. 2008. Retrieved May 27, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O62-meat.html |
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meat
meat •accrete, beat, beet, bittersweet, bleat, cheat, cleat, clubfeet, compete, compleat, complete, conceit, Crete, deceit, delete, deplete, discreet, discrete, eat, effete, élite, entreat, escheat, estreat, excrete, feat, feet, fleet, gîte, greet, heat, leat, leet, Magritte, maltreat, marguerite, meat, meet, mesquite, mete, mistreat, neat, outcompete, peat, Pete, petite, pleat, receipt, replete, seat, secrete, sheet, skeet, sleet, splay-feet, street, suite, sweet, teat, treat, tweet, wheat
•backbeat • heartbeat • deadbeat
•breakbeat • offbeat • browbeat
•downbeat • drumbeat • upbeat
•sugar beet • Blackfeet • flatfeet
•forefeet • exegete • polychaete
•lorikeet • parakeet
•athlete, biathlete, decathlete, heptathlete, pentathlete, triathlete
•kick-pleat • paraclete • obsolete
•gamete • crabmeat • sweetmeat
•mincemeat • forcemeat • backstreet
•concrete • window seat
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"meat." Oxford Dictionary of Rhymes. 2007. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>. "meat." Oxford Dictionary of Rhymes. 2007. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1O233-meat.html "meat." Oxford Dictionary of Rhymes. 2007. Retrieved May 27, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O233-meat.html |
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