 | This article has multiple issues. Please helpimprove it or discuss these issues on thetalk page.(Learn how and when to remove these messages) (Learn how and when to remove this message)
|
Ground meat, calledmince orminced meat outsideNorth America, is meat finely chopped by ameat grinder or a chopping knife. A common type of groundmeat isground beef, but many other types of meats are prepared in a similar fashion, includingpork,veal,lamb,goat meat, andpoultry.
Ground meat is used in a wide variety of dishes, by itself, or mixed with other ingredients. It may be formed intomeatballs which are then fried, baked, steamed, or braised. They may be cooked on askewer to produce dishes such asadana kebabı andćevapi. It may be formed intopatties which are then grilled or fried (hamburger), breaded and fried (menchi-katsu,Pozharsky cutlet), or braised (Salisbury steak). It may be formed intomeatloaves orpâtés and baked. It may also be used as a filling or stuffing formeat pies such asShepherd's pie andböreks, and also asstuffing. It may be cooked and served as ahash orloosemeat. It may be made into meatsauce such asragù, which in turn is used in dishes likepastitsio andmoussaka, or mixed with sauce and served on a bun as asloppy joe sandwich. It may also be cooked with beans, tomatoes, and/or spices to makechili con carne.
In theIndian subcontinent, minced meat is used in a variety of dishes such as astewed orfriedcurry dish of mincedbeef,mutton (i.e.,goat meat or chevon) or other kinds of meat withgreen peas or potatoes. It usually includesghee/butter, onions, garlic,ginger,chilis, and spices. Minced meat is calledkeema orqeema in the Indian subcontinent.[1]Keema can be grilled on a skewer and is then calledseekh kebab, or it is used as a filling forsamosas ornaan.
The word ultimately comes from theTurkic wordqıyma meaning 'minced meat', and is thus related to thePersianqeyme,Turkishkıyma, andGreekkimás.[2][3]
Ground meat hasfood safety concerns very different from whole cuts of meat. If undercooked, it can lead tofood poisoning.[4] In a whole cut from an animal, the interior of the meat is essentiallysterile, even before cooking; any bacterial contamination is on the outer surface of the meat. This is why, for example, it is typically safe for humans to consume steak that is cooked "rare" in such a way that the interior of the cut remains red in colour - the searing of the exterior of the meat is enough to kill any bacteria on the surface. However, when meat is ground, bacterial contamination from the surface can be distributed throughout the meat. If ground beef is not well cooked all the way through, there is a significant chance that enoughpathogenic bacteria will survive to cause illness. Moreover, the warming will speed the reproduction of bacteria.[5][6] UndercookedJack in the Box hamburgers contaminated in this manner were responsible for four deaths and the illness of hundreds of people in 1993.[7]
To ensure the safety of ground meat distributed through theNational School Lunch Program, food banks, federal food and nutrition programs, theUnited States Department of Agriculture has established food safety and quality requirements for the ground beef that it purchases. A 2010United States National Research Council report reviewed the scientific basis of the Department's ground beef safety standards, evaluated how the standards compare to those used by large retail and commercial food service purchasers of ground beef, and looked at ways to establish periodic evaluations of the Federal Purchase Ground Beef Program.[8] The report found that although the safety requirements could be strengthened using scientific concepts, the prevention of future outbreaks of food-borne disease will depend on eliminating contamination during production and ensuring meat is properly cooked before it is served.[9]
| Poultry |   | ||||
|---|---|---|---|---|---|
| Livestock | |||||
| Game | |||||
| Fish | |||||
| Shellfish and otherseafood | |||||
| Insects | |||||
| Cuts and preparation | |||||
| List articles |
| ||||
| Ethics and psychology | |||||
| Alternatives | |||||
| Meat science | |||||
| Meat industry | |||||
| Related subjects | |||||
