The essence of a Meat & Poultry Nutrition

 Meat is the fleshy part of animal anatomy used as food. This meat comes from various animals which are usually domesticated examples of which are cows, sheep and goats. The meat in reference is the muscles, fat, bone marrow, skin, kidneys or lungs of these animals. Meat is a great source of protein, vitamins and minerals, such as iron, selenium, zinc, and B vitamins, being an important source of vitamin B12. Protein is an essential building block of bones, muscles, cartilage, skin, and blood therefore making it a macronutrient meaning a nutrient required by the body in large quantities just as our bodies require carbohydrates to function. Iron on the other hand, is responsible for giving blood its dark red colour and facilitating the transportation of oxygen and selenium is an antioxidant which slows down the process of cell aging. Lastly  B Vitamins are involved in the cell metabolism and vitamin B12 in particular keeps blood cells healthy and vital in their functions
Poultry is a similar concept, this time referring to domesticated birds like chickens, turkeys, ostriches, domestic ducks, domestic geese, pigeons and doves. Other than meat, eggs and feathers are also collected from these animals the same way that milk and animal hide used for producing leather are derived from meat animals. The meat of adult mammals such as cows, sheep, goats, and horses is generally classified as red, while poultry meat is generally considered white.White meat is a low fat alternative to red meat if consumed without the skin which carries huge amounts of fats and calories. It has more B Vitamins than red meat but lesser a amount of iron.

 Meat and poultry can be processed and prepared in many ways. Firstly meat can be prepared as steaks, in stews, fondue, or as dried meat. It may be ground then formed into patties for hamburgers or croquettes, in meatloaves, or sausages, or consumed in shredded form as in mince meat. Some meat is cured, by smoking, pickling, preserving in salt or brine. Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is commonly consumed in cooked form, however some cultures and traditions like the French and the Swiss eat raw beef or veal, in a dish named tartare. Tartare is usually presented as chopped mince or as fine slices.  The other method of preparation and presentation is spicing or seasoning. This can be observed in most sausages. Meat is also an essential ingredient in sandwiches. Well-known varieties of sandwich meat are pork, ham known in Spanish as jamon, salami and other sausages, and beef, such as steak, roast beef, corned beef, pepperoni, and pastrami. If that is not all, meat can also be molded or pressed to produce meat products such as offal and haggis, a delicious Scottish delicacy. Poultry meat can also be processed in similar ways to red meat with exceptions being consumption in raw form. Therefore anyone can enjoy chicken patties and chicken burghers, the same way as they can, beef patties and burghers. The method applied to preparing meat and poultry for consumption has significant implications on the healthiness of the ingredients. It is recommended to opt for baking, boiling and grilling instead of frying to avoid fats and calories. Meat and poultry consumption are also subject to religious beliefs. Meat and poultry prepared according to Islamic beliefs is called halaal while meat that is prepared according to Judaic beliefs is called kosher.

 Only healthy and fresh looking meat and poultry should be bought in supermarkets for consumption. The way to check the freshness of beef and lamb meat, for example, is to observe a bright cherry colour while poultry can be observed to be healthy when the skin is moist and supple. The first verification should always be that of the expiry date on the packaging. If both red and white meat is not put in frozen storage immediately, then it should be eaten within two days. However, for the meat conserved in the freezer it is important to package it properly to avoid freezer burn. This can also mean vacuum packaging the meat. It is important to carefully label the dates and contents of these meat packages. Finally, when the time arrives to prepare for cooking the meat and poultry, it is important to wash hands properly and to keep the cooking area clean. Meat and poultry can be bought in all types of supermarkets and its price varies from one type to another. Generally for white meats, turkey is more expensive than chicken and for red meats lamb costs more than beef. However, other factors like the cut and the origin of the meat counts towards its price.