Difference between revisions of "Meat and poultry"
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Revision as of 17:00, 22 March 2012
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A Wikibookian suggests that this book or chapter be merged with Cookbook:Meat. Please discuss whether or not this merger should happen on the discussion page. |
| Ingredients | Basic foodstuffs
In addition to the skeletal muscle normally eaten as meat, internal organs may be eaten.
Contents
Meat
Poultry
Game
Game in fur
- Rabbit & Hare
- Venison
- Wild Boar
- Wild Sheep & Goat
- Guinea Pig, Squirrel, Hedgehog & Edible Dormouse
- African Game Meats
- Antelope & springbok
- 'Bush Meat'
- Gnu
- Water Buffalo
- Zebra
Game in feather
- Pheasant
- Snipe & Woodcock
- Pigeon & Squab
- Guineafowl
- Partridge
- Grouse & Ptarmigan
- Widgeon
- Wild Duck & Goose
Processed Meats and Smallgoods
Exotic meats, new meats and 'bush tucker'
Safety
Many meats can become infected with various bacteria, such as Staphylicoccus, Campylobacter Jejuni, and E. Coli O157:H7, when the animal is butchered. This can occur because the intestines can be accidentally cut into, releasing contaminated fecal matter, and butcher's knives can bacome contaminated. Infection chances are greatly reduced by thorough cooking.
