Definition

Popular varieties of sandwich meat include ham, pork, salami and other sausages, and beef, such as steak, roast beef, corned beef, pepperoni, and pastrami. Meat can also be molded or pressed (common for products that include offal, such as haggis and scrapple) and canned. Meat is an excellent source of protein, which is essential for any healthy diet. It helps build and repair muscle. Moreover, it maintains healthy hair, bones, skin, and blood. Due to its High Biological Value (HBV), the protein obtained from meat is easily digested and thus absorbed quickly and effectively by the body. Meat is a good source of protein, vitamins, and minerals in your diet. Making healthier choices can help you eat meat as part of a healthy and balanced diet. But some meats are high in saturated fat, which can raise blood cholesterol levels.

The Facts About the Importance of Meat in Nutrition

Meat products belong to one of the six major food groups. Poultry, pork, red meat, game, and fish all provide the body with essential nutrients, minerals, and vitamins in order for it to remain healthy. Recently; however, there has been public controversy concerning just how healthy eating meat on a daily basis really is, especially red meat. It has argued the consumption of red meat directly links to heart disease and even cancer. Meanwhile, fears have grown about the amount of fat in all meats, particularly saturated fat.

The Facts

Minerals

Meat has very high mineral content including body essentials like magnesium, zinc, and iron.  Magnesium is important for bone strength as it improves vitamin D synthesis and helps decrease net acid production. It has been thought that the consumption of magnesium through diet could assist in preventing osteoporosis.  Zinc is vital for the body’s immune system and it is essential for muscle growth and repair. Most importantly, iron helps to maintain energy levels as well as maximize oxygen transport throughout the body. If there is not enough iron being consumed people run the risk of developing anemia and fatigue. Red meat and turkey are particularly iron-rich.

Protein

Meat is an excellent source of protein, which is essential for any healthy diet. It helps build and repair muscles. It also maintains healthy hair, bones, skin, and blood. Due to its High Biological Value (HBV), the protein obtained from meat is easily digested and thus absorbed quickly and effectively by the body. Red meat, chicken, and turkey are extremely high in protein.

 Vitamins

Vitamins are vital in maintaining a healthy body. Meat is a particularly good source of vitamin E, and B vitamins including B2, B6, and B12. Vitamin E has very strong antioxidant properties and helps reduce damage caused by oxygen to cells; it allows faster muscle repair and recovery. B vitamins all work together to help convert food into energy; they also have individual uses. B2 is essential to produce red blood cells, which then transport the oxygen around the body. B6 is vital for protein synthesis and B12 is imperative for good nerve functions.

 Other Benefits

Minerals, protein and vitamins aside, meats especially fish all provide the body with essential unsaturated fats like Omega-3 fatty acids. Omega-3 can actually help reduce cholesterol levels, blood pressure, and the risk of developing cardiovascular diseases.

Geo Commerce has a long and useful experience in exporting live animals, and meat-related products. Choosing the right animals, preparing them, and exporting them is one of our specialties. The Caucasus region is one of the best areas for live animal breeding because of the existence of plenty of meadows and water.

We can export live animals from the Caucasus region to all other countries. We also have the ability to make sure that the slaughter is Halal for Islamic countries that are already our customers. You can order any live animals or any kind of meat to “Geo commerce”. The best prices and quality in this area will be guaranteed by the “Geo Commerce” Company. We specialize in cattle, swine, sheep, goats, as well as in the commercialization of elaborated products.

Technology

Meat technology focuses on value-adding to fresh meat, and it has a fully equipped small scale meat processing plant to manufacture fresh and cooked processed meat products including emulsions, smoked and cured products. Meat Technology was involved in research leading to the latest legislation on the inclusion of brine in frozen chicken.  Our current focus is on the utilization of the fifth quarter (intestines, organs, blood) in processed products and the development of shelf-stable meat products at environmental temperatures. Scientists and technologic men have been involved in the FoodBev SETA, unit standard writing, skills programmers and training since ~1998, and have recently been involved in the revision of their first two meat-related NQF3 qualifications and unit standards. They host Introductory (mainly fresh meat processing and sausages) and Advanced Meat Processing (mainly emulsions, curing, smoking) courses.

Specification

There are many different types of meat, and all have been part of the human diet for millennia. Generally speaking, meat is good for you and provides a huge range of essential nutrients. This article reviews the nutritional profile, health benefits and concerns of eight common varieties of meat. Meat is an excellent source of protein, which is essential for any healthy diet. It helps build and repair muscles. It also helps maintain healthy hair, bones, skin, and blood. Due to its High Biological Value (HBV), the protein obtained from meat is easily digested and thus absorbed quickly and effectively by the body. Meat is a good source of protein, vitamins, and minerals in your diet. Making healthier choices can help you eat meat as part of a healthy and balanced diet. But some meats are high in saturated fat, which can raise blood cholesterol levels.

Statistics

Total Meat Production By region

 Global meat production has increased rapidly over the past 50 years – as seen below, total production has grown 4-5-fold since 1961. The chart below shows global meat production by region, measured in tones.

Regionally, Asia is the largest meat producer, accounting for around 40-45 percent of total meat production. This regional distribution has changed significantly in recent decades. In 1961, Europe and North America were the dominant meat producers, accounting for 42 and 25 percent, respectively. In 1961, Asia produced only 12 percent. By 2013, Europe and North America’s share had fallen to 19 and 15 percent, respectively. This reduction in production share was despite a large increase in production in absolute terms: Europe’s meat output has approximately doubled over this period, whilst North American output has increased 2.5-fold. Production increases in Asia; however, have been staggering: meat production has increased 15-fold since 1961. Absolute increases in production in other regions have also been substantial, with output in all regions (with exception to the Caribbean which approximately tripled) growing more than 5-fold over this period.

Total per capita meat consumption

The global population has undergone rapid growth, especially in the second half of the 20th century; we may therefore also expect the rapid growth in total meat production as explored in the sections above. But how has meat consumption changed on a per capita basis?

In the chart below, we see a global map of per capita meat (excluding seafood and fish) consumption, measured in kilograms per person per year. These trends can also be viewed as a time-series in the “chart” tab. As a global average, per capita meat consumption has increased approximately 20 kilograms since 1961; the average person consumed around 43 kilograms of meat in 2014. This increase in per capita meat trends means total meat production has been growing at a much faster rate than that of population growth. The direction and rate of change across countries has been highly variable. Growth in per capita meat consumption has been most marked in countries that have undergone a strong economic transition – per capita consumption in China has grown approximately 15-fold since 1961; rates in Brazil have nearly quadrupled. The major exception to this pattern has been India: dominant lactovegetarian preferences mean per capita meat consumption in 2013 was almost exactly the same as in 1961 at less than 4 kilograms per person.

Meat consumption is the highest across high-income countries (with the largest meat-eaters in Australia, consuming around 116 kilograms per person in 2013). The average Europeans and North Americans consume nearly 80 kilograms and more than 110 kilograms, respectively. However, changes in consumption in high-income countries have been much slower – with most stagnating or even decreasing over the last 50 years. Consumption trends across Africa are varied; some countries consume as low as 10 kilograms per person, around half of the continental average. Higher-income nations such as South Africa consume between 60-70 kilograms per person.