meat

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Nutrition Edible animal flesh
Vox populi A term used as a metaphor for the most important part of a particular matter; the pith, marrow, core
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.

meat

(met)
The flesh of animals (such as cows, pigs, and poultry) eaten as food. Meat is a concentrated source of proteins, fats, cholesterol, calories, and many vitamins and micronutrients. It contains significant amounts of B complex vitamins (thiamine, riboflavin, niacin), iron, and other minerals. It has limited amounts of calcium and fiber. Its metabolic by-products include organic acids.

Western diets contain far more meat than is needed for growth and development. Excessive consumption of meats and of other calorically dense, high-fat foods contributes to obesity and atherosclerotic heart disease. See: Food Guide Pyramid

Medical Dictionary, © 2009 Farlex and Partners

Patient discussion about meat

Q. What vitamins does meat have that i should replace in my diet? I stop eating meat and am trying to make sure that I get the right vitamins. I already take a multivitamins and fish oil pills every day. Are there any other specific vitamins I should take? If so, what do they do?

A. Vitamin B complex, iron pills, protein supplement. You can find those in legumes, they have a lot of proteins. Lentils have vitamin B, brown rice also.
Soya.
Tofu.
Can’t think of anything more…

Q. is red meat bad for you??? and what about white meat like pork??? why is consider to be healthy eating vegie what are the advantages of this kind of diet ?

A. Eating a lot of red meat is considered to be a risk factor for developing colon cancer, and therefore it is advised not to eat too much of it. On the other hand, a diet rich with vegetables and fruit is considered very good because of the high fiber content, which is very benefitial for your gastrointestinal system. A diet poor with high fiber products is also considered a risk factor for the developement of colon cancer. White meat has a high content of fat and cholesterol, and is also not very recommended to be eating a lot of.

Q. is red meat bad for you??? and what about white meat like pork??? why is consider to be healthy eating vegie what are the advantages of this kind of nutrition ? what are the actual differences in a nutrition matter ?

A. Eating red meat an average of about twice a day seems to raise the risk of stomach cancer. This risk is increased even more if the meat is barbecued and well done. there are more evidence about colon cancer , and also higher risk of strokes. but i have no idea about white meat. although barbecued meat (white or red) had a material that our liver cause it to be cancerous.

More discussions about meat
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References in periodicals archive ?
Sales, "Comparison of meat quality between eland (Taurotragus oryx) and cattle (Bos taurus) raised under similar conditions," Meat Science, vol.
Shouche, "Species identification and authentication of tissues of animal origin using mitochondrial and nuclear markers," Meat Science, vol.
Xia, "Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage," Meat Science, vol.
[18] American Meat Science Association, Meat Color Measurement Guidelines, merican Meat Science Association, Illinois, Ill, USA, 2012.
"As a world leader in meat science, technology, research and development it's a privilege to be hosting the first seminars in Dubai and working with the ICCA to present and share knowledge with food industry professionals."
Martins, "Influence of ultimate pH on bovine meat tenderness during ageing,' Meat Science, vol.
Bridget Wasser, NCBA senior director of Meat Science and Technology, agrees that the industry could use technology like this to deliver more consistent beef products to the supply chain and consumers.
But Dr Stuart Phillips, of McMaster University in Ontario, Canada, told the journal Meat Science that natural proteins found in beef, combined with weight-lifting exercises, slow the process.
aMaking quality sausages has little to do with recipes, it is all about the meat science and the rules that govern it,a Marianski and Marianski explain.
in meat science from the University of Georgia, which explains the "Dr.