Many of the meat terms commonly used by consumers, journalists, public health officials, nutritionists, and medical researchers may or may not, in fact, be used to convey their original meanings. Many terms used to describe meat and meat processing have been accepted into the scientific jargon for a number of years, but as technology has improved and the variety of meat products has become more abundant so has the necessity of providing clear and concise definitions for the terms used to define meat and meat processing. Keywords: red meat, further processing, white meat, meat, meat lexicon, terminology, minimal processing, offal Meat processing has become more complex as technologies have improved, and the official words to describe them have not remained current. In this paper, processed meat is defined in terms of the actions of processing, i.e., “minimal processing” and “further processing” the main distinction being whether additional ingredients were included or excluded. The associated terms, especially “red” and “white” meat have been a continual source of confusion to classify meats for dietary recommendations, communicate nutrition policy, and provide medical advice, but were originally not intended for those purposes. In general, meat is defined as skeletal muscle and associated tissues derived from mammals as well as avian and aquatic species. The second regarding terms describing the processing of meat. The first regarding definitions of meat including related terms, e.g., “red” and “white” meat.
Two primary categories of terms were considered. The American Meat Science Association (AMSA) became aware of the need to develop a Meat Science Lexicon for the standardization of various terms used in meat sciences that have been adopted by researchers in allied fields, culinary arts, journalists, health professionals, nutritionists, regulatory authorities, and consumers. (University of Illinois at Urbana-Champaign)
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