Meat: the edible flesh from mammals only or does it include poultry, fish, and seafood?

Abstract

Historically, meat science research has been focused on the edible flesh from mammals. Though differences exist between edible flesh from mammals, poultry, and fish, there are also many similarities with respect to muscle fiber type, rigor mortis, and quality problems associated with these muscle foods. Different entities provide variable definitions for what constitutes meat. Since many companies in the United States utilize multiple species in processed food products, there is an emphasis on including poultry in the definition of meat and meat science research. This paper does not attempt to define meat, but does discuss similarities and differences between muscle foods that may be defined as meat. All types of fresh meat products are susceptible to quality defects. Muscles with higher concentrations of red fibers are susceptible to long-term stress and the production of dark, firm, and dry (DFD) meat. Muscles with greater concentrations of white fibers are susceptible to short-term stress and the production of pale, soft, and exudative (PSE) meat. In recent years, genetic selection of broilers for high breast yield has introduced white striping and woody breast meat defects that are partially attributed to both genetics and nutrition.