What is mouse meat called? - briefly
The edible meat of a mouse is generally called «mouse flesh». No specific culinary term exists beyond that generic designation.
What is mouse meat called? - in detail
Mouse meat is commonly referred to as «murine flesh» in scientific and culinary contexts. The term derives from the Latin root mus, meaning mouse, and is used by researchers describing laboratory animal tissue. In regions where rodents are consumed as food, the product may also be called «field mouse meat» or simply «mouse protein».
When categorizing edible rodents, taxonomic nomenclature often appears in literature:
- «Muridae» – family that includes house mice and related species.
- «Mus musculus» – scientific name for the common house mouse, whose meat is described as «murine meat».
- «Rattus norvegicus» – Norway rat, occasionally labeled as «rat meat», distinct from mouse terminology.
Nutritional analyses of murine flesh indicate protein content comparable to that of chicken, with a modest fat proportion and essential micronutrients such as iron and zinc. Culinary preparation varies by culture; typical methods include grilling, stewing, or frying, frequently accompanied by herbs to mask the gamey flavor.
Regulatory considerations differ worldwide. In the United States, the Food and Drug Administration does not recognize mouse meat as a standard food product, restricting its commercial sale. European Union regulations classify it under “novel foods,” requiring safety assessments before market approval. Asian countries with traditional rodent consumption have specific guidelines governing hygiene and processing standards.
Overall, the designation for mouse-derived edible tissue remains «murine flesh», with alternative labels reflecting regional culinary practices and scientific classification.