Update
The Oxford Biblical Studies Online and Oxford Islamic Studies Online have retired. Content you previously purchased on Oxford Biblical Studies Online or Oxford Islamic Studies Online has now moved to Oxford Reference, Oxford Handbooks Online, Oxford Scholarship Online, or What Everyone Needs to Know®. For information on how to continue to view articles visit the subscriber services page.
Dismiss

Related Content

More Like This

Show all results sharing these subjects:

  • Society and culture
  • Cookery, Food, and Drink

GO

Show Summary Details

Overview

meat


Quick Reference

Generally refers to the muscle tissue of animals or birds, other parts being termed offal, organ meat, or variety meat. 150‐g portions of meat of all types are rich sources of protein and niacin; most are rich sources of vitamin B2 and iron; sources or good sources of vitamin B1.

Venison, horse meat, goose, and game birds are exceptionally rich in iron; pork is exceptionally rich in vitamin B1. The fat content and proportions of fatty acids differ considerably between individual carcasses, species, and cuts of meat.

See also beef; lamb; veal; pork; rabbit; hare; goat; horse; venison; duck; chicken; goose; partridge; turkey; pheasant; grouse; quail; pigeon; heart; kidney; liver; oxtail; sweetbread; tongue; tripe.


Reference entries

View all reference entries »