Meat is typically categorised as white meat or red meat, which is largely dependent on the accumulation and density of myoglobin in the muscle fibre of a particular meat.
Mainly composed of protein and water, meat is a staple diet among omnivorous humans, since prehistoric times. On a scientific note, meat can be eaten in its raw form, but as a normal procedure meat is cooked, seasoned and processed in a number of ways, depending upon the way it is eaten in a particular place. Meat that has been unprocessed and let to wait without preserving it, usually starts to decompose within a few hours and it is important that the meat is either prepared while it is still fresh or processed and seasoned to be stored and consumed for future use.
Meat is typically categorised as white meat or red meat, which is largely dependent on the accumulation and density of myoglobin in the muscle fibre of a particular meat. Across the world, meat of cattle, goats, sheep and horses is considered to be red meat, whereas most fowl or bird meat such as turkey and chicken are considered to be white meat. Meat is high in nutritional content and contains every essential amino acid, especially found in muscle tissues. Meat is also an excellent supplier of iron, vitamin B6, vitamin B12, zinc, phosphorus, choline, riboflavin, selenium and niacin. Some kinds of meat are also a good source of vitamins K2.
Meat is primarily sourced from butchers and while some butchers sell meat products in specialised butchery stores, the increasing rise of supermarkets has also heightened the sale of meat products to the general populace. Specialised butchers’ shops supply a wide range of different kinds of animal meat, a variety of cuts, and differing quality of cuts. Moreover, some butchers also concentrate on supplying meat to a particular culture or nationality.