TABLE 1.

Terminology of meat subtypes.

Meat subtypes	Definitions
Meat	“Skeletal muscle and its associated tissues derived from mammalian, avian, reptilian, amphibian, and aquatic species harvested for human consumption,” including “edible offal consisting of organs and non-skeletal muscle tissues” [3].
Red meat	“All forms of beef, pork, lamb, veal, goat, and nonbird game (e.g., venison, bison, and elk)” [5].
White meat/poultry	“Domestic avian species that includes chickens, turkeys, geese, ducks, guinea, squab and in some cases ratites (ostrich, emu, rhea)” [3].
Fish/seafood	“Any form of animal sea life regarded as food by humans,” which predominantly includes fish (e.g., “salmon, tilapia, and catfish”) and shellfish (i.e., “various species of mollusks, crustaceans, and echinoderms”) [3].
Unprocessed meat	Meats with “minimal processing,” which includes “any process where raw, uncooked meat products have not been significantly altered compositionally and contain no added ingredients, but may have been reduced in size by fabrication, mincing, grinding, and/or a meat recovery system” [3].
Processed meat	Meat that is “preserved by smoking, curing, salting, and/or the addition of chemical preservatives” [5]. For the purpose of this review, salting during home cooking or table use is not considered processing.