Meat Related Products
Meat refers to muscle of warm blooded four-legged animals. Meat is defined as skeletal muscle with naturally attached tissue. Red meat consists of mutton, beef and rabbit meat. The flesh of birds (poultry), fish, crustaceans, flesh of salmon and lobsters are light colored and are referred to as white meat.
Classes of meat and related products
1. Veal: It is the meat from cattle slaughtered 3 to 4 weeks after birth.
2. Beef: Meat of cattle over 1 year old.
3. Mutton: Flesh of young ovine animals of both sexes whose age is 12 months or under.
4. Yearling Mutton: Carcasses of young sheep usually from 12 to about 20 months old are termed yearling mutton.
5. Mature mutton: Flesh of both the male and female of ovine species that are 20 months in age at the time of slaughter.
6. Organ meats: Liver, kidney, heart, thymus, pancreas and brain.
7. Sausages: Made of ground or minced meat and are enclosed in casings
8. Chicken Paw
Chicken feet are a part of the chicken that is cooked in China & other countries. Most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chickens meat.