Abstract
Of the many foods obtained from the land, humans tend to prefer animal foods, mainly beef, pork, poultry, and lamb as well as their byproducts (e.g., cheeses, milk, and eggs). The most important source of meat in the United States is cattle. Horses have not been an important source of meat, except during wars when meat shortages have occurred.
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© 1996 Springer Science+Business Media Dordrecht
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Vieira, E.R. (1996). Meat. In: Elementary Food Science. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5112-3_14
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DOI: https://doi.org/10.1007/978-1-4757-5112-3_14
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-412-07961-0
Online ISBN: 978-1-4757-5112-3
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