What is meat? A perspective from the American Meat Science Association

Dustin D. Boler; Dale R. Woerner

doi:10.2527/af.2017.0436

What is meat? A perspective from the American Meat Science Association

Dustin D. Boler, Dale R. Woerner

Animal Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

• Meat is the edible tissues from an animal consumed as food. • Meat analogs (plant, fungal, and bacterial) used to make imitation meat products are not considered meat. • In vitro meats that originate from animal cells may be considered meat in the future.

Original language	English (US)
Pages (from-to)	8-11
Number of pages	4
Journal	Animal Frontiers
Volume	7
Issue number	4
DOIs	https://doi.org/10.2527/af.2017.0436
State	Published - Oct 1 2017

Keywords

Meat
Red meat
Variety meat
White meat

ASJC Scopus subject areas

Food Animals
Animal Science and Zoology

Online availability

10.2527/af.2017.0436

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title = "What is meat? A perspective from the American Meat Science Association",

abstract = "• Meat is the edible tissues from an animal consumed as food. • Meat analogs (plant, fungal, and bacterial) used to make imitation meat products are not considered meat. • In vitro meats that originate from animal cells may be considered meat in the future.",

keywords = "Meat, Red meat, Variety meat, White meat",

author = "Boler, {Dustin D.} and Woerner, {Dale R.}",

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What is meat? A perspective from the American Meat Science Association

Abstract

Keywords

ASJC Scopus subject areas

Online availability

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