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La '''carn''' es l'ensems dei partidas [[Animalia|animalas]] utilizadas coma norridura.'''Meat''' is animal flesh that is eaten as food.<sup>[3]:1</sup> Humans are omnivorous,<sup>[4][5][6]</sup> and have hunted and killed
[[File:Meatfoodgroup.jpg|thumb]]
animals for meat since prehistoric times.<sup>[6]</sup> The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale.
 
Meat is mainly composed of water and protein, and is usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil within hours or days. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
 
Meat consumption varies worldwide, depending on cultural or religious preferences, as well as economic conditions. Vegetarians choose not to eat meat because of ethical, economic, environmental, religious or health concerns that are associated with meat production and consumption.
 
Most often, ''meat'' refers to skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal.<sup>[3]:1</sup> Conversely, ''meat'' is sometimes
 
used in a more restrictive sense – the flesh ofmammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion offish and other seafood, poultry or other animals.<sup>[7][8]</sup>Paleontological evidence suggests that meat constituted a substantial proportion of the diet of even the earliest humans.<sup>[3]:2</sup> Early hunter-
[[File:Meat Atlas 2014 meat consumption developing countries.png|thumb]]
gatherers depended on the organized hunting of large animals such as bison and deer.<sup>[3]:2</sup>
 
The domestication of animals, of which we have evidence dating back to the end of the last glacial period (c. 10,000 BC),<sup>[3]:2</sup> allowed the systematic production of meat and the breeding of animals with a view to improving meat production.<sup>[3]:2</sup> The animals which are now the principal sources of meat were domesticated in conjunction with the development of early civilizations:
 
A typical shoulder cut of lamb
* Sheep, originating from western Asia, were domesticated with the help of dogs prior to the establishment of settledagriculture, likely as early as the 8th millennium BC.
<sup>[3]:3</sup> Several breeds of sheep were established in ancientMesopotamia and Egypt by 3500–3000 BC.<sup>[3]:3</sup> Presently, more than 200 sheep breeds exist.
* Cattle were domesticated in Mesopotamia after settled agriculture was established about 5000 BC,<sup>[3]:5</sup> and several breeds were established by 2500 BC.<sup>[3]:6</sup> Modern domesticated cattle fall into the groups ''Bos taurus'' (European cattle) and ''Bos indicus'' (zebu), both descended from the now-extinct aurochs.<sup>[3]:5</sup> The breeding of beef cattle, cattle optimized for meat production as opposed to animals best suited for draught or dairy purposes, began in the middle of the 18th century.<sup>[3]:7</sup>
A Hereford bull, a breed of cattle frequently used in beef production.
* Domestic pigs, which are descended from wild boars, are known to have existed about 2500 BC in modern-day Hungary and in Troy; earlier pottery from Jericho and Egypt depicts wild pigs.<sup>[3]:8</sup> Pork sausages and hams were of great commercial importance in Greco-Roman times.<sup>[3]:8</sup> Pigs continue to be bred intensively as they are being optimized to produce meat best suited for specific meat products.<sup>[3]:9</sup>
Other animals are or have been raised or hunted for their flesh. The type of meat consumed varies much between different cultures, changes over time, depending on factors such as tradition and the availability of the animals. The amount and kind of meat consumed also varies by income, both between countries and within a given country.<sup>[9]</sup>
* Horses are commonly eaten in countries such as France<sup>[10]</sup> Italy, Germany and Japan.<sup>[11]</sup> Horses and other largemammals such as reindeer were hunted during the Late Paleolithic in western Europe.<sup>[12]</sup>
* Dogs are consumed in China,<sup>[13]</sup> South Korea<sup>[14]</sup> and Vietnam.<sup>[15]</sup> Dogs are also occasionally eaten in the Arcticregions.<sup>[16]</sup> Historically, dog meat has been consumed in
various part of the world, such as Hawaii,<sup>[17]</sup> Japan,<sup>[18]</sup>Switzerland<sup>[19]</sup> and Mexico.<sup>[20]</sup>
* Cats are consumed in Southern China and Peru.<sup>[21]</sup>
* Guinea pigs are raised for their flesh in the Andes.<sup>[22]</sup>
* Whales and dolphins are hunted, partly for their flesh, in Japan, Alaska, Siberia, Canada, the Faroe Islands, Greenland,Iceland, Saint Vincent and the Grenadines and by two small communities in Indonesia.<sup>[23]</sup>
Modern agriculture employs a number of techniques, such as progeny testing, to make animals evolve rapidly to acquire the qualities desired by meat producers.<sup>[3]:10</sup> For instance, in the wake of well-publicised health concerns associated with saturated fats in the 1980s, the fat content of United Kingdom beef, pork and lamb fell from 20–26 percent to 4–8 percent within a few decades, due to both selective breeding for leanness and changed methods of butchery.<sup>[3]:10</sup> Methods of genetic engineering aimed at improving the meat production qualities of animals are now also becoming available.<sup>[3]:14</sup>
 
Even though it is a very old industry, meat production continues to be shaped strongly by the evolving demands of customers. The trend towards selling meat in pre-packaged cuts has increased the demand for larger breeds of cattle, which are better suited to producing such cuts.<sup>[3]:11</sup> Even more animals not previously exploited for their meat are now being farmed, especially the more agile and mobile species, whose muscles tend to be developed better than those of cattle, sheep or pigs.<sup>[3]:11</sup> Examples are the various antelope species, the zebra, water buffalo and camel,<sup>[3]:11ff</sup> as well as non-mammals, such as the crocodile, emu andostrich.<sup>[3]:13</sup> Another important trend in contemporary meat production is organic farming which, while providing no organoleptic benefit to meat so produced,<sup>[24]</sup>meets an increasing demand for organic meat.<sup>[''citation needed'']</sup>