Defining meat

Meat can be defined as ‘all parts of an animal that are intended for, or have been judged as safe and suitable for, human consumption’ (Codex Alimentarius, see Table 1 for other examples of definitions of meat, processed meat and meat products) FAO/WHO 2005 (pdf). The flesh of mammals (beef, veal, pork, lamb, mutton, horse and goat) is distinguished from that of poultry (e.g. chicken, turkey, duck, pigeon, guinea fowl) by the term red meat, while the flesh of poultry is termed white meat FAO 1992, WHO 2015. Meat from non-domesticated animals is sometimes termed game FAO 1992. Red meat and poultry may appear in fresh or processed forms. Fresh meat refers to meat that ‘apart from refrigeration has not been treated for the purpose of preservation other than through protective packaging and which retains its natural characteristics’ FAO/WHO 2005 (pdf). Processed meat refers to meat that ‘has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavour or improve preservation.’ WHO 2015, FAO/WHO 2005 (pdf)

Table 1: Examples of different definitions of meat

Nutritional value of meat

Meat provides high biological value proteins, micronutrients such as iron, zinc, selenium, phosphorus,  vitamin A, B-complex vitamins (with the exception of folic acid), as well as the essential nutrient choline De Smet and Vossen 2016. Red meat is also high in saturated fat and cholesterol NNR 2023 (pdf), EAT-Lancet Commission 2025. The EU Framework for National Initiatives on Selected Nutrients (pdf) identifies meat products as a priority for saturated fat reduction, noting that intake should be kept as low as possible within a nutritionally adequate diet ( ANNEX I: saturated fat (pdf)). In addition, under the EU Framework for National Salt Initiatives, meat products are also identified as a key category for salt reduction efforts due to their contribution to overall salt intake. Salt, nitrite and nitrate salts are commonly added during meat processing for technological and sensory aspects, including shelf-life, safety, texture, colouring and flavour EFSA 2018 (pdf). Consequently, processed meat can add substantial amounts of salt to the diet. Examples of the nutritional value of meat and meat products per 100 grams of product are provided in Table 2.  

In the EU, foods containing at least 50 g of meat or fish in a single quantified portion, can bear the health claim: ‘Meat or fish contributes to the improvement of iron absorption when eaten with other foods containing iron.’ The information that the beneficial effect is obtained by consuming 50 g of meat or fish together with food(s) containing non-haem iron EC 2012 also needs to be provided. 

Table 2: Nutritional value of meat and meat products

Meat intake: effects on health

Meat can be an important component of a healthy diet, particularly at specific life stages, due to its content of highly bioavailable nutrients such as iron and vitamin B12, as well as other compounds essential for growth, development, and overall health WHO 2023 (pdf). Nonetheless, as described in Table 3, high consumption of red and processed meat is associated with an increased risk of several non-communicable diseases (NCDs), including cancer, cardiovascular disease, and type 2 diabetes. 

Table 3: Health effects related to meat intake

Recommended intake of meat