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Items: 10

1.

Meat

The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.

2.

Meat-Packing Industry

The aggregate enterprise of technically producing packaged meat.

3.

Meat Products

Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple).

Year introduced: 1991(1978)

4.

Pork Meat

MEAT or flesh of a pig (Sus scrofa) used as food.

Year introduced: 2020

5.

Meat Proteins

Dietary proteins from MEAT.

Year introduced: 2019

6.

Red Meat

Meat such as beef, goat, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.

Year introduced: 2016

7.

Diet, Western

A pattern of food consumption adopted mainly by the people of North America and Western Europe. It is mainly characterized by high intake of MEAT, processed grains, DIETARY SUGARS, DAIRY PRODUCTS, and DIETARY FATS.

Year introduced: 2015

8.

red meat allergy [Supplementary Concept]

Date introduced: December 5, 2019

9.

meat tenderizer [Supplementary Concept]

used in bezoar therapy with complication of hypernatremia

Date introduced: December 14, 1981

10.

meat homogenate SRM 1546 [Supplementary Concept]

a reference material for nutrients in protein and fat; consists of a mixture of finely ground pork and chicken prepared and canned by a commercial process.

Date introduced: June 29, 2001

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