MEAT AND MEAT PRODUCTS CATEGORISATION: A REVIEW

Abstract

This review deeply explores meat and meat products, emphasising their categorisation based on various criteria including production standards, species, source, country origin, structural shapes, degree of processing, degree of their moisture contents and parts of animal processed from. It emphasises the diverse spectrum of edible animal tissues used globally, from livestock to unconventional animals such as insects and reptiles, highlighting the cultural and culinary importance of meat intake around the world. The classifications mentioned providing insights into industrialised multinational items and traditional local specialties, addressing standardisation, quality, and safety concerns while safeguarding historical practices. These systematic categorisations help to promote inclusive trade, food modernisation, and cultural consciousness.