"Meat" - what is it, definition of the term
«Meat» denotes the skeletal muscle and associated edible tissues of animals, comprising proteins, lipids, minerals and water. It includes the flesh of mammals, birds, fish and certain reptiles, and may also encompass consumable organs such as liver and heart. The tissue is characterized by contractile fibers, connective‑tissue matrix and vascular components, providing a source of high‑quality protein and essential nutrients. In culinary practice, the flesh of rodents such as rats and mice falls within this category, although cultural acceptance differs. Processing methods—cutting, cooking, curing—modify physical and chemical properties while retaining nutritional value.
Detailed information
Animal flesh derived from small rodents such as rats and mice consists primarily of skeletal muscle, connective tissue, and a modest amount of adipose deposits. The tissue provides a concentrated source of high‑quality protein, essential amino acids, and micronutrients.
Nutritional profile of rodent muscle includes:
- Protein: approximately 20–22 g per 100 g, rich in leucine, lysine, and methionine.
- Fat: 5–8 g per 100 g, with a balance of saturated, monounsaturated, and polyunsaturated fatty acids.
- Vitamins: B‑complex group (especially B12, niacin, and riboflavin).
- Minerals: iron, zinc, phosphorus, and selenium in bioavailable forms.
Safety considerations require strict hygiene. Rodents may harbor pathogens (e.g., hantavirus, leptospira) and parasites; thorough cooking to an internal temperature of at least 74 °C eliminates most biological hazards. Cross‑contamination prevention involves separate cutting boards, utensils, and hand washing after handling raw tissue.
Culinary applications vary by culture. Traditional preparations include stewing, grilling, and drying. Flavor development benefits from marination with acidic agents (vinegar or citrus) and spices that mask potential gaminess. Preservation methods such as smoking or curing extend shelf life while reducing microbial load.
Regulatory frameworks in many jurisdictions classify rodent flesh as a novel food, necessitating risk assessments before commercial distribution. Documentation of source‑traceability, pathogen testing, and compliance with hygiene standards is mandatory for market approval.