Meat By Animal
Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and spoil unprocessed meat within hours or days. Meat is edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or processed, such as by smoking or salting. The consumption of meat (especially red and processed meat, as opposed to fish and poultry) increases the risk of certain negative health outcomes including cancer, coron ...
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Salting (food)
Salting is the preservation of food with dry edible salt."Historical Origins of Food Preservation."University of Georgia, National Center for Home Food Preservation
Accessed June 2011. It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of
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