Meat Collection (page 95)

Chicken in a fridge, thermogram
Chicken in a fridge. Thermogram of a chicken in a refrigerator. The colours show variation in temperature. The scale runs from white (warmest) through red, yellow, green and blue to purple (coldest)

Tomatoes and chicken

Red snapper fish on a roasting tray

Tuna steaks

Salmon

Haddock fillets

Flouring salmon fillets prior to frying

Chicken curry with rice

Salami slices on a plate. This food is a good source of protein. However, it is likely to be high in saturated fat. A diet high in saturated fat can elevate blood cholesterol

Ham. Slices of mortadella ham on a plate

Ham on a plate with tomatoes

Pork

Bacon slices

Roast beef being carved into slices

Kippers

Coiled sausage on a plate

Raw burger meat in a tray

Paella in a pan. This saffron-flavoured Spanish dish is made with varying combinations of rice, vegetables, meat, chicken and seafood

Economy sausages

Minced beef

Mackerel tails. This oily fish is a rich source of vitamin A, D and B6. Research has shown that fish oil, especially from mackerel (Scomber scombrus), can reduce the risk of heart disease

Salmon fillets being cooked in a frying pan

Tuna steaks cooking
Tuna steaks being cooked in a griddle pan

Pork stew in a pot

Basting meat during cooking using a brush

Fish and bread meal. Fish fillets in a bowl with a piece of bread. Fresh fish is an excellent source of protein and oils. Bread can be used to soak up excess oil

Crabs (order Decapoda). This crustacean is highly prized as a seafood delicacy. Its meat is found inside its hard exoskeleton, and is a good source of protein and several minerals

Gurnard

Squid (order Decapoda), whole and uncooked. This is a cephalopod mollusc found throughout the seas of the world. It has ten tentacles. It is a good source of protein

Trout

False-col SEM of surface of cooked roast beef

Sliced ham
Ham on a plate with a slice cut by a knife. Ham is the whole hind leg of a pig (Sus scrofa domestica) that is cured or smoked. It is a rich source of protein

Dog food in a bowl

Salted rabbitfish
Rabbitfish (Siganus sp. ) young (or fry) salted to preserve them for consumption and delay spoilage by decay bacteria. These fish are considered a delicacy, despite their venomous spiny rays

Food pyramid showing the recommended proportions of food types for a healthy, balanced diet. The largest part of the diet should be carbohydrates from bread, cereal, rice and pasta (pyramid base)

Terrine
MODEL RELEASED. Chicken, pork and duck terrine being carried on a board

Equivalent cost of meat

Fish at a market, packed with ice to help keep them fresh. Photographed on the Atlantic Portuguese island of Madeira

Piglet (Sus scrofa domestica) in a field. This animal is reared organically and is free range

Cows (Bos taurus) in a field

Male domestic turkey (Meleagris gallopavo)

Australopithecus culture. Artwork showing meat being eaten by one of a group of Australopithecus garhi. This hominin species lived around 2.2 million years ago in the eastern part of Africa

Testing for pesticide residues
Food safety. Testing a sample of animal liver tissue for pesticide residues. Several pesticides accumulate in animal tissues and are toxic to the animals

Dietary sources of fat, artwork
Dietary sources of fat. Artwork showing sources of animal fat (top), plant fat (middle) and plant oils (bottom)

Meat costs, conceptual image. Pound sterling (GBP) sign on a raw steak. This image represents a rise in the cost of meat, caused by rising costs in livestock feed

Marabou stork feeding
Marabou stork (Leptoptilos crumeniferus) feeding on a dead bird in water. This large stork is found it sub-Saharan Africa

Global meat eating, conceptual artwork. This global map with the outline of the Earths countries filled in with a close-up of raw beef

Barbeque, thermogram
Barbeque. Thermogram of tongs being used to handle food being cooked on a barbeque. Thermography records surface temperatures by detecting the long-wavelength radiation emitted by an object

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"Meat: A Melting Pot of Flavors and Traditions" Indulge your senses in the electrifying atmosphere of a Meat Loaf concert, where the stage comes alive with his powerful voice and timeless hits. The poster on your bedroom wall serves as a reminder of that unforgettable night. But meat is not just about music; it's an integral part of our culinary heritage. Explore the world of flavors through "The Vegetabull, " a unique fusion dish that combines vegetables and succulent cuts of beef, creating a harmonious blend for your taste buds. Delve into the artistry behind butchery with diagrams showcasing various cuts of beef from 1855, revealing how skilled hands transform raw meat into delectable masterpieces. Similarly, discover the intricate diagram detailing pork cuts – each section offering its own distinct flavor profile. For those seeking adventure on their plates, indulge in a selection of game meats sourced from Smithfield Market. From venison to pheasant, these bold flavors will transport you to untamed landscapes where nature reigns supreme. In picturesque English fields stand majestic Beltex and Texel rams alongside domestic sheep—a testament to centuries-old farming traditions that have shaped our love affair with meat. These animals symbolize sustainability and responsible farming practices that ensure quality produce reaches our tables. Traveling further north brings us to Nottinghamshire, UK—home to the iconic Melton Mowbray pork pie. Savor this delicacy served on a handmade ceramic plate as you appreciate its rich history dating back over two hundred years—an enduring testament to Britain's culinary prowess. Unraveling the mysteries behind ox cuts becomes an enlightening experience as you navigate through another detailed diagram. Each cut holds secrets waiting to be discovered by passionate food enthusiasts like yourself. Finally, let's take a nostalgic trip back in time when TV dinners made their debut in 1954—Swansons turkey TV dinner, packaged to resemble a television set.