Intensive animal farming became globalized in the later years of the 20th century, replacing traditional stock rearing in countries around the world. In 1966, the United States, the United Kingdom and other industrialized nations, began factory farming of beef and dairy cattle and domestic pigs. The effect was to raise output at the cost of increased inputs such as of animal feed and veterinary medicines, as well as of animal disease and environmental pollution. In the postwar period, governments gave farmers guaranteed prices to increase animal production. Meat of.įurther information: Intensive animal farming These names came to be used by the entire population. Įnglish has specialized terms for the meat of particular animals, deriving from the Norman conquest of England in 1066: while the animals retained their English names, their meat as brought to the tables of the invaders was named in Norman French. The term is sometimes used in a more restrictive sense to mean the flesh of mammalian species (pigs, cattle, sheep, goats, etc.) raised and prepared for human consumption, to the exclusion of fish, other seafood, insects, poultry, or other animals. In modern usage, meat primarily means skeletal muscle with its associated fat and connective tissue, but it can include offal, other edible organs such as liver and kidney. The word meat comes from the Old English word mete, meaning food in general. Some people choose not to eat meat ( vegetarians) for reasons such as ethics, environmental effects, health concerns, or religious dietary rules. Meat is important to economies and cultures around the world. Meat production is a major contributor to environmental issues including global warming, pollution, and biodiversity loss, at every scale from local to global.

The consumption of meat, especially red and processed meat, causes health effects including increased risks of cancer, coronary heart disease, and diabetes. Bacteria and fungi decompose and spoil unprocessed meat within hours or days. It is edible raw, but is normally eaten cooked, such as by stewing or roasting, or processed, such as by smoking or salting. Its quality is affected by many factors, including the genetics and nutritional status of the animal involved. Meat is mainly composed of water, protein, and fat. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers.

The Neolithic Revolution allowed the domestication of animals, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Humans have hunted and farmed other animals for meat since prehistory. Meat is animal tissue, often muscle, that is eaten as food. For other uses, see Meat (disambiguation).Ī selection of uncooked red meat, pork and poultry, including beef, chicken, bacon and pork chops

Health effects of red meat