meat
Let an agent handle meat by species, cut, processing, safety and labelling, and respect dietary and religious rules.
Research draft, second pass
A second pass drafted this model: the structure a model of this thing needs, and what is known about it in the world. The line under this one says how the second half was obtained - researched against sources, or recalled without web access, in which case nothing here was read anywhere and every claim is a lead to verify. Unreviewed either way.
written by Claude from model knowledge without web access - no source was read, every claim is a lead to verify
Researched by: Claude
Purpose and description
Let an agent handle meat by species, cut, processing, safety and labelling, and respect dietary and religious rules.
Animal flesh eaten as food, mainly muscle tissue of mammals and birds, including cuts, minced meat and offal, fresh or processed.
What it is for: Food, a source of protein, iron and other nutrients.
It can be cook and eat it; store it safely; label origin and processing; avoid it, for dietary or religious reasons.
Distinguishing features
Animal flesh used as food
Species and cut matter for cooking and safety
Processed meats are classed as carcinogenic (IARC Group 1)
Religious slaughter and dietary rules apply to many people
What it looks like
Red or pale muscle with fat, in cuts such as steaks, minced meat or offal; processed forms such as smoked goose breast.
Physical character
safe core temperature: 63-75 degrees C - depends on meat type and guidance
refrigeration: 0-4 degrees C
How it is recognised
Cut and species on labels
Health marks and origin labels
Colour does not prove freshness
Related models
is a kind of - non-vegetarian
comes from - source
contains - nutrient
is regulated by - hygiene
In practice
Families and kinds
red meat
poultry
game
offal
processed meats such as smoked and cured meats
minced meat
Identifiers
health mark oval mark with approval number EU approved establishments
origin label country of birth, rearing, slaughter labelling
Standards and regulation
EU Regulation 853/2004 on food of animal origin
Origin labelling rules
Halal and kosher certification schemes
Failure modes and hazards
Foodborne illness from undercooking or cross-contamination
Mislabelled species
Health risks of high processed meat intake
Also called
+384
Where this came from
wikidata · CC0 1.0
Also registered as vr.tr.meat
Drafted structure
Bundle to layer to finding to question, as the second pass will find it: 4 bundles · 8 layers · 8 findings · 16 questions.
Identity Which meat.
Species and cut first.
Species and cut
Source.
Identity
Species and cut.
- Which animal and cut is it? definition
- Is the species correctly labelled? boundary
Origin
Where it comes from.
Origin
Origin and establishment.
- Where was the animal born, reared and slaughtered? provenance
- What is the health mark? provenance
Safety Handling and cooking.
Meat safety prevents illness.
Storage
Chilling and freezing.
Storage
Storage rules.
- How should it be stored, and for how long? action
- How should it be thawed? action
Cooking
Core temperature.
Cooking
Safe cooking.
- To what core temperature should it be cooked? action
- How is cross-contamination avoided? action
Diet Nutrition and rules.
Diet and belief shape choices.
Nutrition
Nutrients and guidance.
Nutrition
Nutritional content and guidance.
- What does it provide nutritionally? measurement
- What does official guidance say about intake? provenance
Dietary rules
Halal, kosher, vegetarian.
Dietary rules
Religious and dietary rules.
- Is it certified halal or kosher, by whom? provenance
- Is it suitable for the stated diet? boundary
Welfare and environment Production impacts.
Production affects animals and environment.
Welfare
Animal welfare.
Welfare
Welfare standards.
- Which welfare standards applied? provenance
- Is there a label showing them? provenance
Environment
Footprint.
Footprint
Environmental footprint.
- What is its environmental footprint? measurement
- Which method? provenance
What the second pass must settle
- Should species and cuts be separate entries?
- How should religious certification be recorded?
- How should health guidance be linked?