ABSTRACT
Meat is a source of good protein and has been consumed for centuries. All parts of an animal that are intended for, or have been judged as safe and suitable for, human consumption come under the umbrella of meat. Meat is a concentrated nutrient source and considered essential to optimal human growth and development. Meat and meat products are important sources of protein, fat, essential amino acids, minerals, vitamins, and other nutrients. It contains 65%–80% moisture, 11.5% of the total muscle proteins, animal fat collectively range from 1.5% to 13%, glycogen at 2%–8% glycogen in liver and 0.5%–1.5% in living skeletal muscle tissue. Different types of processing methods and associated equipments, storage, and transportation of meat and meat products, and general priciples of meat hygiene are discussed in this chapter. New and emerging technologies, namely high pressure processing, pulsed electric field processing, power ultrasound, and radiofrequency heating can also play an important role in satisfying changing consumer demands.
