Meat and poultry are two of the most commonly consumed sources of protein in the world.
While they may seem similar at first glance, there are actually some key differences between the two.
In this article, we’ll explore what sets meat and poultry apart, from their nutritional profiles to their unique cooking properties.
Whether you’re a seasoned carnivore or just curious about the world of animal-based proteins, read on to learn more about the differences between meat and poultry.
What Is The Difference Between Meat And Poultry?
The main difference between meat and poultry is the source of the flesh. Meat refers to the flesh of mammals, such as beef, veal, pork, and lamb. Poultry, on the other hand, refers to the flesh of birds, including chicken, turkey, and duck.
While both meat and poultry are excellent sources of protein, they differ in their nutritional profiles. Meat tends to be higher in fat and calories than poultry, which can make it a less healthy option for those watching their weight or cholesterol levels. Poultry, on the other hand, is generally leaner and lower in calories.
Another key difference between meat and poultry is their cooking properties. Meat can be eaten raw, but it is typically cooked before consumption to reduce the risk of foodborne illness. Poultry, on the other hand, must always be cooked thoroughly to kill any harmful bacteria that may be present.
When it comes to flavor and texture, meat and poultry also differ. Meat tends to have a richer, more complex flavor than poultry, while poultry is often milder in taste. Meat also tends to be more tender than poultry due to its higher fat content.
Defining Meat And Poultry: What Are They?
Meat and poultry are both animal-derived products that are consumed by humans. Meat refers to the flesh of mammals, including beef, veal, pork, and lamb. Poultry, on the other hand, refers to the flesh of birds, including chicken, turkey, and duck.
The definition of meat can vary depending on the context. For example, the Merriam Webster dictionary defines meat as “animal tissue especially as food”, while the code of federal regulations includes specific organs and tissues as meat products. The American Meat Science Association (AMSA) defines meat as skeletal muscle and associated tissues derived from a variety of animal species commonly consumed by humans, including mammals, birds, reptiles, amphibians, and aquatic species. Edible offal, such as organs and non-skeletal muscle tissues, are also considered meat by AMSA.
Poultry is a term used for domesticated birds raised for their meat, eggs, or feathers. This includes chickens, ducks, turkeys, geese, guinea fowl, and squabs. Poultry is the largest domestic animal stock in the world and provides affordable high-quality protein.
Nutritional Differences Between Meat And Poultry
While both meat and poultry are excellent sources of protein, they differ in their nutritional content. Poultry is generally lower in fat and calories than meat, making it a healthier option for those watching their weight or cholesterol levels. However, meat is richer in certain minerals, such as iron and zinc.
Meat is an excellent source of hydrophilic vitamins and is the ideal dietary source of vitamin B12. While red meat is the most abundant in terms of vitamin B12, poultry supplies an important amount of niacin. Both meat and poultry provide lots of other nutrients your body needs, like iodine, essential fatty acids, and vitamins (especially B12). However, lipophilic vitamins such as vitamins E and K are less abundant in meat compared to plant-based foods.
In terms of minerals, despite a large variability in iron concentration across different types of meat, poultry also provides this mineral. Chicken thighs provide 1.4 mg of iron per 100 g, compared to 1.3 mg for an equal amount of rump steak from an adult bovine. Meat is also a good source of zinc and selenium.
Cooking Properties: How To Prepare Meat And Poultry
When it comes to cooking meat and poultry, it is important to follow proper food handling procedures to ensure that the food is safe to eat. If purchasing poultry or game bird, it is recommended to ask the supplier to gut it for you. If that is not possible, use an insulated cool bag to transport the carcass home and refrigerate it quickly, ideally within one to two hours.
When handling raw poultry, always wash your hands, work surfaces, sink, and utensils in hot, soapy water after handling to prevent spreading bacteria to other foods. Use a plastic cutting board when cutting raw poultry as it is easier to clean and disinfect than a wooden one.
If planning to stuff a whole bird, do so immediately before cooking and never allow the stuffing to touch raw poultry unless you are going to cook both right away. Avoid cross-contamination by using different plates and utensils for uncooked and cooked poultry.
When cooking meat and poultry, it is important to use proper time and temperatures. The online video course taught by Bruno Goussault addresses the effects of heat on the functional properties of meat, changes in temperature, color, moisture content, and tenderness. It also covers obtaining the Maillard reaction with searing and the proper cooling process.
If reheating leftovers, heat leftover gravy to a rolling boil in a covered saucepan, stirring occasionally for food safety assurance. It is also important to serve poultry immediately after cooking it and not let it stand at room temperature longer than two hours. Refrigerate leftovers as soon as possible.
In addition to these precautions, it is important to note that further processed poultry products are “ready-to-eat” at the time they leave the processing plant. Critics of further processing have implied that the additional steps involved in preparing these products reduce their nutritional value. However, moisture binders can enhance the ability of protein fibers to bond with water and tenderize the meat while increasing its weight and improving yield for processors. With fully cooked products, bound moisture may improve ease-of-use.
By following these guidelines for proper food handling and cooking techniques, you can ensure that your meat and poultry dishes are not only delicious but also safe for consumption.
Health Considerations: Which Is Healthier, Meat Or Poultry?
When it comes to health considerations, the choice between meat and poultry can be a tricky one. In general, poultry tends to be a healthier option due to its lower fat content and higher protein concentration. Red meats like beef, pork, and lamb, on the other hand, are higher in saturated fats which can raise blood cholesterol and increase the risk of heart disease.
To make healthier choices within the meat and poultry categories, it is important to choose lean cuts of meat and skinless poultry. Processed meats should be avoided as they often contain high amounts of salt and saturated fat. It is also important to follow recommended serving sizes to avoid overconsumption.
When comparing specific cuts of meat and poultry, roasted chicken meat and skin are a better option for those on low-calorie or low-fat diets due to their lower fat content and higher protein concentration. Broiled ground beef, consisting of 85% lean meat and 15% fat, is slightly higher in fats and calories.
It is important to note that both meat and poultry contain important nutrients such as iodine, iron, zinc, and vitamin B12. While red meat is the most abundant source of vitamin B12, poultry provides an important amount of niacin. Dark cuts of chicken are higher in iron, zinc, selenium, and B vitamins than white meat.
Environmental Impact: How Meat And Poultry Production Affects The Planet
While meat and poultry may differ in their nutritional profiles and cooking properties, both have a significant impact on the environment. The production of meat and poultry contributes to greenhouse gas emissions, habitat destruction, water pollution, and species loss.
Meat consumption is responsible for releasing greenhouse gases such as methane, CO2, and nitrous oxide, which contribute to climate change. Livestock farming contributes to these greenhouse gases in several ways, including the destruction of forest ecosystems, raising livestock that create large amounts of methane as they digest food, decaying manure that also releases methane, and fertiliser use that produces nitrous oxide emissions.
Poultry livestock outweigh wild birds by a factor of more than 3-to-1, while livestock outweighs wild mammals by a factor of 15-to-1. The mass of animals raised for slaughter on Earth now outweighs wildlife by a significant margin. Food production accounts for one-quarter of the world’s greenhouse gas emissions and takes up half of the planet’s habitable surface.
If the world is to meet its target of limiting global warming to “well below” 2C, some degree of diet shift will be necessary. If it is to strive for the most optimistic target of keeping warming to 1.5C, changes to diet may be even more crucial. Meat and dairy specifically account for around 14.5% of global greenhouse gas emissions.
The production of meat, poultry, dairy, and seafood contributes significantly to habitat loss as well as greenhouse gas emissions and water use. This is because it doesn’t just take resources to raise the animals themselves but also to produce their feed.
While sustainable practices can vary by geography and production system, it is critical to balance environmental, social, and economic concerns. Our goal for 2030 is to reduce the key impacts of animal protein by 50% per gram of protein in the US and by 20% globally.
Choosing Between Meat And Poultry: Factors To Consider.
When choosing between meat and poultry, there are several factors to consider. One important factor is the nutritional content of each option. Both meat and poultry are excellent sources of protein, but meat tends to be higher in fat and calories, while poultry is generally leaner and lower in calories. If you are watching your weight or cholesterol levels, poultry may be a better option for you.
Another factor to consider is the freshness of the meat or poultry. When buying poultry, look for white or light pink meat with no green tint, clots, or bruises on the surface. For red meat, choose cuts that are bright red in color and avoid any that have dark brown or purple colors. Discoloration or patches of discoloration can indicate that the meat has passed its prime or has been handled poorly.
It’s also important to consider how the meat or poultry was raised and processed. Look for options that are raised without antibiotics and certified organic if possible. Avoid processed meats as they tend to be high in salt and saturated fat.
Finally, consider the cooking properties of each option. Meat can be eaten raw but is typically cooked before consumption to reduce the risk of foodborne illness. Poultry must always be cooked thoroughly to kill any harmful bacteria that may be present. Keep these factors in mind when choosing between meat and poultry to make the best decision for your health and preferences.