Meat

Article

May 28, 2022

Meat is edible muscle tissue that most often also contains adipose tissue. Almost all the meat sold is muscle-related muscles, ie skeletal muscles, but there are also muscles in the esophagus and internal organs, among other things. In addition to meat, beef cattle also produce viscera, lard, blood, skin and bone. The meat of fish and shellfish is commonly referred to in Finnish as fish and shellfish. The flesh of various animals formed the basis of the diet of mankind before the invention of animal husbandry and agriculture. Most cultures have been forced to start a diet largely composed of crops and livestock-produced food at the latest at a time when game has dwindled due to increased food demand due to population growth. The meat eaten is broken down by the stomach acid and enzymes produced by the digestive tract into amino and fatty acids. Sometimes it is also referred to as fruit flesh, but in this case it means fruit malt. When talking about mallo, the word flesh is not usually used alone without reference to fruit.

History

Archaeological finds show that meat has always been part of the diet of the Homo family since the early days of history. Originally, human ancestors probably obtained the meat they used from animals that died accidentally or in old age. Later, members of the human race learned to intentionally hunt animals for food and labor. As social skills developed, hunting practices also became more complex. Early findings suggest that the ancestors of modern man already knew how to exploit landforms, such as gorges and cliffs, in game play. Representatives of this hunting-collecting culture were already the Neanderthal (Homo neanderthalensis) and Homo erectus, which already had a fairly developed hunting culture, as several archaeological finds show. However, the current species of beef cattle, Bos cattle (Bos Taurus), pigs (Sus domesticus) and sheep (Ovis aries), did not yet exist, but their predators were, among many other species, the primordial bull (Bos primigenius), the wild sheep (Ovis Ammon) and wild boar (Sus scrofa). There is archaeological evidence of hunting as far back as 500,000 BC. However, only modern man (Homo sapiens) invented to capture wild animals and tame them for their own needs. As an intermediate stage, pastoralism (at least 7,000 BC) can be considered, where people grazed and followed domestic or semi-domestic animals to new areas according to their current nutritional needs. In fact, the domestication of animals, and in particular the conscious breeding of animals to achieve the desired characteristics, did not begin until after the development of permanent agriculture, around 5000 BC. Breeding has sought and is intended to enhance the desired characteristics of the animal species. Pigs are the only purely domestic animal bred for meat production. In cattle and sheep, on the other hand, at least two breeding lines can be distinguished. Cattle have been processed into both dairy and beef cattle, and sheep into both wool and meat production. As a result of this breeding work, the current domestic animal breeds have gradually taken shape. Meat consumption has increased almost all over the world. In 1973, developing countries consumed an average of only 30 grams of bone-in meat per person per day, compared with 184 grams in industrialized countries. The amount had hurt to 68 grams for developing countries by the late 1990s. In the 1960s, Europeans ate an average of 153 grams of meat a day, but only about 80 grams were consumed in Finland.

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