### meat | ham:

Smoked ham
* are cured in brine and then exposed to the smoke from burning wood chips.
+ Food preservation, Multiple methods: Food and drink
  * Many common methods use several of these approaches at the same time. For example, pickles preserved in a jar are heated then put in a mixture of vinegar and brine. Fruit jams and jellies are heated and mixed with a large amount of sugar. Smoked hams are cured in brine and then exposed to the smoke from burning wood chips.

Turkey ham
* has very little fat compared to regular ham.
* is skinless, boneless turkey thigh meat that has been cured and smoked to taste like ham.

Horse meat
* is eaten in Iceland and much is exported to Belgium and other European countries
  - Mongolia and can be found in most grocery stores
  - relished in Japan
* staple of pet food and other products.

Irradiated meat
* is also highly susceptible to cross-contamination with food poisoning bacteria
  - very different from cooked meat
* very different product from cooked meat
  - than natural meat

Kangaroo meat
* is low in fat, and kangaroo patties or kangaroo tail soup are well-known country food
  - similar to venison in flavor and can be used in any venison recipe
  - stronger in flavour than the meat from commercially raised food animals
* safer, more natural, less modified product.

Lamb meat
* contains elements
  - trace elements
* great source of B vitamins, essential for metabolic reactions in the body.

### meat:

Lean meat
* can be red, however, trim or cook-out fat
  - benefit from marinades to help increase flavor and tenderness
* contain less cholesterol than fatty meats.
* cook quickly in the broiler or on the grill.
* has less cholesterol than fatty meat.
* have an enhanced flavor when marinated before grilling.
* is also susceptible to deterioration
  - composed of long, thin muscle fibers bound together in bundles
  - exposed and is susceptible to deterioration through microbial growth
* stay lean since, unlike frying, grilling allows fat to drip away as meat cooks.

Meat tenderizer
* Make a paste of meat tenderizer and water and rub on the bite area.
* can also be useful, since it breaks down the proteins in the toxins.
* contains an enzyme that breaks down meat.
* dissolve some of the sinewy connections within the meat at room temperature.
* is an enzyme which breaks down proteins
  - one of the best sources of relief from stings
  - the best thing for any bite that causes an inflammation or a bump
* removes blood, milk, egg and meat juices.

Monkey meat
* delicacy that gets a better price in Africa than imported European meat.
* is prized as a status food among urban elites.

Mouton
* are meat
  - part of domestic sheep
* is meat

### meat:

Organ meat
* Most organ meat contains cholesterol
  - nutrients
  - meats are rich in copper
* are a no-no such as liver, kidney, brains, etc
  - good for dogs
  - high in cholesterol, even though they are fairly low in fat
  - repositories of huge amounts of vital vitamins and minerals in a natural form
  - the most prized parts of a dead animal in all hunter gatherer cultures
  - very high in cholesterol
* contain heme iron, the form most completely absorbed by the body.
* is essential for dogs.

Organic meat
* Most organic meat comes from animals.
* is healthier than commercially produced meat which is why people like it.

Ostrich meat
* are low in fat and taste like veal.
* provide a beef and veal substitute that tastes good.