| Lean meat |
Defined by the USDA, a serving of meat qualifies as “lean” if it contains 4.5 grams or less of saturated fat, less than 10 grams of total fat, and less than 95 milligrams of cholesterol per 100 grams (3.5 ounces) [54] |
| Processed meat |
A broad category of meat and poultry products that have undergone at least one further processing or preparation step that changes the appearance, texture, or taste, such as grinding, adding an ingredient, or cooking. Processed meats may be ready-to-cook or ready-to-eat. Variations in formulations can allow for lean or low-fat and low sodium products, among other choices. |
| Red meat |
No universal definition exists, but generally includes meat from livestock (beef, veal, pork, and lamb) that contain higher levels of myoglobin, a protein that holds oxygen in the muscle and gives meat its reddish color. Red meat may be fresh or processed. |
| Cured meat |
Meat pieces are treated with small amounts of nitrite, either as dry salt or as salt solution in water, to impart a characteristic pink color and distinct taste. Cured meat is primarily consumed as cooked meat, but certain regional products may be raw. |
| Smoked meat |
Meat is flavored, cooked, and preserved by exposing it to smoke from burning or smoldering material, most often wood, or through application of liquid smoke during thermal processing. |
| Dried meat |
Dried meat products are the result of the simpledrying of lean meat in natural conditions or in an artificially created environment to meet specific water activity levels. |
|
