Meat is the muscle tissue of an animal which are made of bundles of cells called fiber. Meat that we eat is often associated with muscle and fat, but also includes the animal’s lungs, livers, skin, brains, bone marrow, blood and kidneys. What we commonly refer to as meat is the flesh of mammalian species (pigs, cattle, etc.). Fish is not referred to as meat.
Microbiological quality measurement
A German manufacturer has developed a tool which it claims can measure the microbiological quality of raw meat. Called Bacti Flow Automatic Labelling System (ALS), it enables real-time Total Viable Count (TVC) analysis of meat in-house. The process eliminates the need for processors to send samples to an external laboratory.
The analysis can throw up the presence of bacteria, yeast and moulds in the product before it enters and is accepted into production.
- Meat is digested within four to six hours of being eaten as opposed to fiber, which can take up to 72 hours to digest. 
- All the essential nutrients in meat are found in the lean parts.
- Meat provides one of the major sources of monounsaturated fat in the British diet (this fat is common in the healthy "Mediterranean type diet"). Red meat and meat products contribute less than one quarter of the total fat intake of all food eaten at home.
- Approximately 70 percent of all antibiotics and related drugs produced in the United States are given to livestock and poultry? These drugs are used for nontherapeutic purposes such as accelerating growth and preventing the diseases caused by overcrowded and unsanitary conditions on "factory farms."
- What's in the Meat You Eat?