Meat
Overview
Meat (고기, 肉類) is a collective term for the flesh and associated tissues of animals used by humans for food. It is obtained through livestock farming, hunting, aquaculture, etc., and has occupied a central place in human diets as a major source of protein, fat, various minerals, and vitamins. At the same time, it is a food ingredient that carries complex issues such as religious taboos, animal ethics, and environmental problems.
Main Content
Definition and Classification
- In the narrow sense, it refers to the muscle tissue of mammals, birds, etc.; in the broad sense, it includes byproducts such as internal organs, bones, skin, and blood.
- Red meat: cattle, pigs, sheep, goats, etc. It has a red color due to high myoglobin content in the muscle.
- White meat: chicken, duck, turkey, and most fish. It is relatively tender because it has less fat and connective tissue.
- Processed meat: products such as ham, sausage, bacon, and salami that have undergone curing, smoking, and drying processes for preservation and flavor.
- Byproducts: liver, heart, intestines, pig's trotters, tail, etc., which have developed into distinctive dishes in each culture.
Nutritional Characteristics
Meat is a complete protein source with a balanced composition of essential amino acids, and it is rich in highly absorbable heme iron, vitamin B12, zinc, selenium, and niacin. On the other hand, its high saturated fat and cholesterol content increases the risk of cardiovascular disease when consumed excessively. In 2015, the International Agency for Research on Cancer (IARC) under the World Health Organization (WHO) classified processed meat as a Group 1 carcinogen and red meat as Group 2A. Since then, dietary guidelines in various countries have been adjusted to recommend appropriate intake and combining plant-based proteins.
History and Culture
Humans have used meat as a major calorie source since the hunter-gatherer period, and through the Neolithic Revolution about 10,000 years ago, cattle, sheep, pigs, chickens, and other animals were domesticated. Meat later acquired symbolic meaning by becoming linked with class, power, and rituals.
- Religious norms: Islam's halal and Judaism's kosher stipulate slaughter methods and forbidden parts. Some traditions in Hinduism and Buddhism encourage vegetarianism.
- Korea: Since the Three Kingdoms period, cattle were a core agricultural asset and a ritual food; in modern times, grilled and soup dishes such as samgyeopsal, galbi, bulgogi, and gomtang have developed. In the late 20th century, per capita meat consumption surged along with economic growth.
- The West: The sausage culture of the Roman era, medieval smoking and salting techniques, and the development of modern refrigeration and freezing technology made mass distribution possible.
Cooking Methods
- Dry-heat cooking: grilling, broiling, roasting, frying. At 140–165°C or higher, the Maillard reaction and caramelization occur, forming flavor.
- Moist-heat cooking: boiling, steaming, braising, stewing. Collagen in connective tissue turns into gelatin, making the meat tender.
- Processing cooking: smoking, curing, fermentation, drying.
- Low-temperature cooking: sous-vide precisely controls the core temperature to reduce moisture loss.
- Aging: dry and wet aging induce enzymatic breakdown to enhance umami and tenderness.
Industry and Distribution
The livestock industry forms a long value chain: feed production → breeding → slaughter → processing → distribution, and the cold chain (refrigerated and frozen logistics) determines quality. Korea operates a grading system for beef, pork, and chicken, and imported meat is subject to tariffs, quarantine, and country-of-origin labeling regulations. Recently, consumption channels have diversified, including meal kits, ready-to-eat meals, and online subscriptions.
Ethical and Environmental Issues
- Environment: The livestock industry is pointed to as a major cause of a significant share of global greenhouse gas emissions (especially methane), land and water use, and nitrogen pollution.
- Animal welfare: Issues of stress in factory farming, concentrated animal feeding, transport, and slaughter continue to be raised.
- Food safety: Managing antibiotic resistance, residues, and pathogenic microorganisms (Salmonella, E. coli O157, etc.) is a key task.
Latest Trends
- Spread and stagnation of alternative proteins: Cultured meat was expected to be commercialized after approvals in Singapore, the United States, and elsewhere, but in 2024–2025, the pace of commercialization slowed due to production costs, mass culture technology, and consumer acceptance. The plant-based meat market has also entered a correction phase after initial rapid growth.
- Institutional development: Countries are establishing systems for recognizing cell-cultured foods as food ingredients, labeling and advertising rules, and naming regulations; in Korea, procedures for recognizing cultured meat as a food ingredient and a safety review system are also being discussed.
- Climate response: Investment is increasing in feed additives, improved breeding, and manure treatment technologies to reduce methane in the livestock sector, and corporate carbon emission disclosure requirements are being strengthened.
- Consumer trends: High-protein, low-fat products, premium aged meat, small-portion and convenient packaging, and protein-fortified ready meals are growing.
- Supply chain volatility: Grain prices, feed costs, and disease outbreaks such as African swine fever (ASF) and highly pathogenic avian influenza (AI) directly affect prices and supply.
- Diversification of alternative proteins: Insect protein, fungal (mycoprotein)-derived protein, and precision fermentation-derived protein are entering the practical stage in both feed and food.
Related Topics
- [[Protein]]
- [[Livestock industry]]
- [[Alternative meat]]
- [[Korean cuisine]]
- [[Animal welfare]]
- [[Food safety]]