Meat product

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Meat and meat products on a painting by Pieter Aertsen

As a meat product (including meat product ) refers to products exclusively or predominantly of meat exist. Meat products and products with added meat or meat products, the name of which does not indicate a particular species of animal, are made from parts of cattle and / or pigs. Other foods used in manufacture are e.g. For example : milk and milk products , eggs , mushrooms , cereal grains and products, oil seeds , starch , vegetables and fruits or vegetable protein . In the case of commercial production, these are identified unless their use is customary. As a meat product refers to meat products by salting and / or smoking or cooking were put in a state other than the raw material meat of animals.

Systematics

There are different distinguishing features depending on the region and tradition. According to the principles of the German Food Book, a distinction is made between:

In the university education in goods science, meat products are divided into:

  • Sausages

In meat processing in the GDR , meat products were divided into:

Health risk

In 2015 the International Agency for Research on Cancer (IARC) appointed a working group of 22 experts from 10 countries to study the impact of meat consumption. The group evaluated over 800 epidemiological studies and then classified processed meat as “carcinogenic to humans” (Group 1) “based on sufficient evidence of colon cancer” . Meat that has been modified by salting, smoking, fermentation or other processes, such as sausage or corned beef , was considered meat products .

To quantify the increase in risk, the IARC referred to a 2011 published by Chan et al. published a meta-analysis of ten cohort studies that estimated that for every 50 grams of processed meat consumed daily, the risk of colon cancer increases by 18%. The IARC assessed this increase in risk as small and, given the known health benefits of meat consumption, it was not recommended to completely avoid meat. The IARC justified its investigation and assessment of the issue with its public health relevance . Against the background of increasing meat consumption, it felt compelled to provide the health authorities with "significant scientific evidence of the cancer risks associated with the consumption of red and processed meat". A recommended amount could not be determined from the data.

Individual evidence

  1. ^ German food book guidelines for meat and meat products, LS: 2.ff
  2. ↑ Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler, food and goods knowledge for beginners, Gabler Wissenschaftsverlage, 2010; P. 89, ISBN 9783642044854 .
  3. ^ Friedrich Krüger, Günter Lemke, Heinz Weinling, Fleisch und Fleischerzeugnisse , Fachbuchverlag Leipzig 1988, p. 171ff, ISBN 3-343-00217-8
  4. ↑ a b Véronique Bouvard et al. on behalf of the IARC Monograph Working Group: Carcinogenicity of consumption of red and processed meat . In: The Lancet - Oncology . Volume 16, No. 16 , December 1, 2015, p. 1599-1600 , doi : 10.1016 / S1470-2045 (15) 00444-1 .
  5. ↑ Processed meat products, red meat: risk of cancer? dkfz, 2015, accessed on May 11, 2020 .
  6. ↑ IARC Monographs evaluate consumption of red meat and processed meat. IARC, October 26, 2015, accessed May 11, 2020 .
  7. ↑ See Chan DS, Lau R, Aune D, Vieira R, Greenwood DC, Kampman E, Norat T .: Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies. In: PLoS One . 2011; 6 (6): e20456. doi : 10.1371 / journal.pone.0020456 . PMID 21674008 .
  8. ^ Q&A on the carcinogenicity of the consumption of red meat and processed meat. IARC, accessed May 11, 2020 .