Ground meat
Ground Meat
Ground meat (pronounced: /graʊnd miːt/), also known as mince or hamburger in some regions, is a type of meat that has been finely chopped by a meat grinder or a chopping knife.
Etymology
The term "ground meat" is derived from the process of "grinding" meat, which involves breaking the meat down into smaller pieces. The term "mince" comes from the Old French word "mincier" which means to cut into small pieces. The term "hamburger" is derived from the German city of Hamburg, where ground beef was first popularized.
Types
There are various types of ground meat, including:
- Ground beef: This is meat from cows that has been ground or finely chopped. It is often used in dishes such as hamburgers and meatloaf.
- Ground pork: This is meat from pigs that has been ground or finely chopped. It is often used in dishes such as sausage and meatballs.
- Ground turkey: This is meat from turkeys that has been ground or finely chopped. It is often used as a healthier alternative to ground beef.
- Ground chicken: This is meat from chickens that has been ground or finely chopped. It is often used in dishes such as chicken burgers and meatballs.
Preparation
Ground meat is often prepared by using a meat grinder or a food processor. The meat is first cut into small pieces and then fed into the grinder where it is chopped into even smaller pieces. The fineness of the ground meat can be adjusted depending on the desired texture.
Health Considerations
Ground meat has a higher surface area than whole cuts of meat, which can make it more susceptible to bacterial contamination. Therefore, it is important to cook ground meat thoroughly to kill any potential bacteria.
See Also
External links
- Medical encyclopedia article on Ground meat
- Wikipedia's article - Ground meat
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