{"title":"Importance of variety meat utilization to the meat industry","authors":"D. Schaefer, T. Arp","doi":"10.2527/AF.2017.0439","DOIUrl":"https://doi.org/10.2527/AF.2017.0439","url":null,"abstract":"","PeriodicalId":48645,"journal":{"name":"Animal Frontiers","volume":"7 1","pages":"25-28"},"PeriodicalIF":3.6,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2527/AF.2017.0439","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49183900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"What is meat? International perspectives","authors":"A. Dilger","doi":"10.2527/AF.2017.0442","DOIUrl":"https://doi.org/10.2527/AF.2017.0442","url":null,"abstract":"","PeriodicalId":48645,"journal":{"name":"Animal Frontiers","volume":"51 6","pages":"43-43"},"PeriodicalIF":3.6,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2527/AF.2017.0442","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41285981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"What is meat in Argentina","authors":"E. Pavan, G. Grigioni, P. Aguirre, M. Leal","doi":"10.2527/AF.2017.0434","DOIUrl":"https://doi.org/10.2527/AF.2017.0434","url":null,"abstract":"","PeriodicalId":48645,"journal":{"name":"Animal Frontiers","volume":"7 1","pages":"44-47"},"PeriodicalIF":3.6,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2527/AF.2017.0434","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42230653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"What is meat in Italy","authors":"A. D. Zotte, A. Brugiapaglia, M. Cullere","doi":"10.2527/AF.2017.0448","DOIUrl":"https://doi.org/10.2527/AF.2017.0448","url":null,"abstract":"","PeriodicalId":48645,"journal":{"name":"Animal Frontiers","volume":"7 1","pages":"63-70"},"PeriodicalIF":3.6,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47938611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Introduction to the Meat Science Lexicon of the American Meat Science Association","authors":"D. Seman","doi":"10.2527/AF.2017.0435","DOIUrl":"https://doi.org/10.2527/AF.2017.0435","url":null,"abstract":"","PeriodicalId":48645,"journal":{"name":"Animal Frontiers","volume":"7 1","pages":"5-7"},"PeriodicalIF":3.6,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2527/AF.2017.0435","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49119698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"What is meat in Uruguay","authors":"S. Luzardo, G. Brito, M. Campo, F. Montossi","doi":"10.2527/AF.2017.0450","DOIUrl":"https://doi.org/10.2527/AF.2017.0450","url":null,"abstract":"","PeriodicalId":48645,"journal":{"name":"Animal Frontiers","volume":"7 1","pages":"76-78"},"PeriodicalIF":3.6,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2527/AF.2017.0450","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48520433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Consuming any meat requires some level of processing. The process of opening or “shucking” raw oysters would yield the oyster adductor, a muscle often consumed raw, making it one of most minimally processed muscles available from nature and consumed in the developed world. Yet, this minimal level of processing is required to consume this muscle. This was the concept behind the American Meat Science Association’s Lexicon Committee (AMSA, 2017) developing language to divide meat into two major classifications based upon its level of preparation: 1) minimal processing, and 2) further processing. These two major classifications and subsequent subdivisions refer to the level of processing applied to meat when merchandized to the enduser. For the oyster example, opening the shell would be likened to the slaughter process in the meat industry. Removing the muscle from the shell prior to consumption would be comparable to the meat industry jargon of fabrication, which is removing meat from the carcass to cut it into smaller, more useful components. The authors of the Lexicon would recognize cutting into smaller pieces as minimal processing. Adding ingredients, smoking, cooking, and/or canning the oyster meat prior to it being offered to the consumer, would all be considered further processing.
{"title":"Categorizing processing via the Meat Science Lexicon","authors":"C. Carr, J. Scheffler, D. Johnson","doi":"10.2527/AF.2017.0438","DOIUrl":"https://doi.org/10.2527/AF.2017.0438","url":null,"abstract":"Consuming any meat requires some level of processing. The process of opening or “shucking” raw oysters would yield the oyster adductor, a muscle often consumed raw, making it one of most minimally processed muscles available from nature and consumed in the developed world. Yet, this minimal level of processing is required to consume this muscle. This was the concept behind the American Meat Science Association’s Lexicon Committee (AMSA, 2017) developing language to divide meat into two major classifications based upon its level of preparation: 1) minimal processing, and 2) further processing. These two major classifications and subsequent subdivisions refer to the level of processing applied to meat when merchandized to the enduser. For the oyster example, opening the shell would be likened to the slaughter process in the meat industry. Removing the muscle from the shell prior to consumption would be comparable to the meat industry jargon of fabrication, which is removing meat from the carcass to cut it into smaller, more useful components. The authors of the Lexicon would recognize cutting into smaller pieces as minimal processing. Adding ingredients, smoking, cooking, and/or canning the oyster meat prior to it being offered to the consumer, would all be considered further processing.","PeriodicalId":48645,"journal":{"name":"Animal Frontiers","volume":"7 1","pages":"19-24"},"PeriodicalIF":3.6,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48530492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The definition of meat has evolved over time. In the King James Version of the Bible, meat was used to refer to food in general (John 4:8, Romans 14:7, and Mathew 3:4). Items required for the fulfillment of the law of the ceremonial meat offering were flour, oil, and frankincense (Leviticus 6:14–23). Currently, meat is defined as the flesh of animals used for food (Lawrie and Ledward, 2006). In practice, the definition is restricted to several dozens of the 3,000 mammalian species often widened to include the musculature organs such as the liver, kidney, brain, and other edible tissues (Lawrie and Ledward, 2006). Additionally, the American Meat Science Association has defined meat as skeletal muscle and its associated tissue (including nerves, connective tissue, blood vessels, skin, fat and bones) and edible offal derived from mammals, avian, and aquatic species deemed as safe and suitable for human consumption. Inevitably, the latter clarifies the definition by widening the range of tissues useful as meat. Ghana is located on the West Coast of Africa 10° north of the equator with a population of 25 million people as of the last census in 2012 and more than 40 languages and 75 different dialects. Ethnic groups in Ghana comprise the Akan (47.5%), Mole-Dagbon (16.6%), Ewe (13.9%), Ga-Dangme (7.4%), Gurma (5.7%), Guan (3.7%), Grusi (2.5%), MandeBusanga (1.1%), and other (1.6%) and are sharply distinguished by distinctly different languages (Ghana Statistical Services, 2012). The Akan languages (Twi, Asante, and Fante) are the most commonly spoken. The of-
{"title":"What is meat in Ghana","authors":"S. Ohene-Adjei, N. A. Bediako","doi":"10.2527/AF.2017.0447","DOIUrl":"https://doi.org/10.2527/AF.2017.0447","url":null,"abstract":"The definition of meat has evolved over time. In the King James Version of the Bible, meat was used to refer to food in general (John 4:8, Romans 14:7, and Mathew 3:4). Items required for the fulfillment of the law of the ceremonial meat offering were flour, oil, and frankincense (Leviticus 6:14–23). Currently, meat is defined as the flesh of animals used for food (Lawrie and Ledward, 2006). In practice, the definition is restricted to several dozens of the 3,000 mammalian species often widened to include the musculature organs such as the liver, kidney, brain, and other edible tissues (Lawrie and Ledward, 2006). Additionally, the American Meat Science Association has defined meat as skeletal muscle and its associated tissue (including nerves, connective tissue, blood vessels, skin, fat and bones) and edible offal derived from mammals, avian, and aquatic species deemed as safe and suitable for human consumption. Inevitably, the latter clarifies the definition by widening the range of tissues useful as meat. Ghana is located on the West Coast of Africa 10° north of the equator with a population of 25 million people as of the last census in 2012 and more than 40 languages and 75 different dialects. Ethnic groups in Ghana comprise the Akan (47.5%), Mole-Dagbon (16.6%), Ewe (13.9%), Ga-Dangme (7.4%), Gurma (5.7%), Guan (3.7%), Grusi (2.5%), MandeBusanga (1.1%), and other (1.6%) and are sharply distinguished by distinctly different languages (Ghana Statistical Services, 2012). The Akan languages (Twi, Asante, and Fante) are the most commonly spoken. The of-","PeriodicalId":48645,"journal":{"name":"Animal Frontiers","volume":"7 1","pages":"60-62"},"PeriodicalIF":3.6,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2527/AF.2017.0447","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47126030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
• Meat is the major component of the South African cuisine, and it consists of various domesticated and wild animal species. Meat consumption depends mainly on its availability, its price, and the heritage and culture of South Africans. • South Africa has a diversity of ethnic groups (with different incomes and cultures) who have different perceptions of what meat is and how it should be prepared and consumed. This complicates the regulatory definition of "meat," its processed products, and its by-products.
{"title":"What is meat in South Africa","authors":"S. Erasmus, L. Hoffman","doi":"10.2527/AF.2017.0449","DOIUrl":"https://doi.org/10.2527/AF.2017.0449","url":null,"abstract":"• Meat is the major component of the South African cuisine, and it consists of various domesticated and wild animal species. Meat consumption depends mainly on its availability, its price, and the heritage and culture of South Africans. • South Africa has a diversity of ethnic groups (with different incomes and cultures) who have different perceptions of what meat is and how it should be prepared and consumed. This complicates the regulatory definition of \"meat,\" its processed products, and its by-products.","PeriodicalId":48645,"journal":{"name":"Animal Frontiers","volume":"7 1","pages":"71-75"},"PeriodicalIF":3.6,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2527/AF.2017.0449","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45434331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Meat: the edible flesh from mammals only or does it include poultry, fish, and seafood?","authors":"Xue Zhang, C. Owens, M. Schilling","doi":"10.2527/AF.2017.0437","DOIUrl":"https://doi.org/10.2527/AF.2017.0437","url":null,"abstract":"","PeriodicalId":48645,"journal":{"name":"Animal Frontiers","volume":"7 1","pages":"12-18"},"PeriodicalIF":3.6,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2527/AF.2017.0437","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49254877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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