Meat (肉) (pinyin: ròu) is a character in the first level of the General Chinese Standard (commonly used).

Meat (pinyin: ròu) is a Chinese character in the first level of the General Chinese Standard (commonly used). It is found in the oracle bone inscriptions and resembles the shape of animal flesh. The original meaning is animal flesh for consumption; it is also a collective term for human muscle, fat, and skin, or exclusively muscle;

It is also derived as the edible part of vegetables and fruits; it can also refer to the periphery of the annulus, which has a ring in the center. Also according to the above word meaning derived from the fruit is not crisp, not crispy, slow action slow nature and other meanings.

The group words of meat are as follows:

1, two words:

beef, fat meat, meat color, bacon, bone meat, pterygium, meat, meat buds, pickled meat, sinew, guinea pig meat, fruit meat, meat head, thigh meat, meat punishment, fine meat, meat desire, meat, meat, dung meat, rotting meat, meat cumbersome, meat man, a grave meat, bruise meat, meat, meat, red meat coupling, meat corns, etc.

2, four words Group words:

Weak meat and strong food, the heart jumps, skin and flesh, fish and meat people, walking corpse, brocade clothes and meat, meat and wealth, mourning silk and ho meat, feather quill fly meat, thighs and flesh, do not know the taste of meat, dead bones and more meat, good meat, meat, meat, jumping heart, meat, flesh, flesh, flesh, flesh, and sores, and so on.

Meat is a better source of a variety of minerals, sodium, potassium, phosphorus, sulfur, chlorine and other elements of the content of more, iron, copper, manganese, zinc, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) are easily lost with the juices during the freezing and thawing of meat; minerals such as iron, copper and zinc are present in combination with proteins and are not easily lost during processing.

Meat nutrient composition can vary depending on the type of animal, age, location and fatness.

Protein content is generally 10-20%, including viscera such as liver and other content is higher, up to 21% or more, followed by lean meat, the content of about 17%, of which beef is higher, up to 20.3%, the content of fat is lower, such as fat pork is only 2.2%, the composition of meat protein of the 9 acid, close to the human body tissue needs.

So the physiological value is higher, known as complete protein or quality protein. In the proportion of amino acid composition, in addition to phenylalanine and methionine than the human needs ratio is slightly lower, the rest are sufficient.

In addition, the meat also contains nitrogenous leachate that can be dissolved in water, including myoglobinogen, myopeptide, creatine, creatinine, purine base, urea and amino acids and other non-protein nitrogenous leachate, which are the main source of the broth flavor.