Meat
Meat is an animal tissue that constitutes one of human food, and most of the time it means animal muscle tissue and its related fat, but sometimes it means non-muscular organs such as lung, liver, skin, brain, bone marrow and kidneys.
Meat is considered one of the basic foods for the formation of the body's cells and tissues and for the restoration of the destroyed cells and tissues. It activates the digestive, blood and brain functions.
Meat is generally divided into white meat and red meat, and white meat is the meat of birds such as chicken, pigeon and duck and is easier to digest than red meat, and red meat is such as beef, buffalo, lamb and deer.
Meat preservation:
In the past, people used to preserve meat from spoilage in several ways, due to the absence of refrigerators and freezers, and because meat is one of the foodstuffs that spoil quickly. Among the types of meat preservation:
1. Drying: Or the so-called bacon, by cutting the meat into small pieces and exposing it to the sun or a stream of air to dry it for 3 days for a week, depending on the weather and humidity, and when finished, the meat is kept in a dry place.
2. Salting: This process is based on filling the cracks that were made in the piece of meat with salt and covering the piece of meat with salt as well. It is tied with a rope and it is tightened well and the meat is squeezed to drain from the blood and left for 3 days for a week according to the weather (the hotter the weather, the better and it takes a short time) One of the types of salted meat is pastrami, and there is salted fish. Fish is put with salt and buried for a long time, which is called fasikh.
3. Al-Tabehir: It is simply adding spices to the meat to prevent the growth of germs and for flavor, such as Bastra sausage as well.
4. Smoking: It is the process of exposing meat of all kinds to smoke.
5. Canning
6. Irradiation
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