Fresh meat
Historical aspects
Knowledge about meat used for human consumption dates back to the Neolithic, based on archaeological findings and studies. Subsequently, the first written sources (mostly in Egypt and the Middle East) give an idea bout mean consumption and the transition of man from hunter to farmer.
This led to the development of a variety of techniques and methods to preserve meat (salted, dried, smoked) that enabled man a constant consumption, even in time of shortage.
In the Mediterranean Diet, meat plays two roles: being a main ingredient of dishes at banquets and feats, and being a complement to other foods.
Nutritional aspects
Meat is an important source of protein of high biological value; the proteins it contains are the most usable by the body since it contains a great number of essential amino acids. In general, meat also contains vitamins and minerals. It is a good source of vitamin B12, iron, potassium, phosphorus and zinc.
On the other hand, it contains large amounts of saturated fat, and additional cholesterol. There are two types of fat in meat, which is found in the muscle known as intramuscular, impossible to separate, and the outer fat, also known as intermuscular that can be easily separated.
An intake of 3 to 4 serving of meat per week is recommended, always giving priority to leaner pieces.
Table of Food Consumption
| Olive Oil | 3-6 servings/day |
| Cereals | 4-6 servings/day |
| Dairy products | 2-4 servings/day |
| Fruits | ≥ 3 servings/day |
| Vegetables | ≥ 2 servings/day |
| Fresh meat | 3-4 servings/week |
| Nuts | 3-7 servings/week |
| Eggs | 3-4 servings/week |
| Legumes | 2-4 servings/week |
| Fish | 3-4 servings/week |
| Wine, cava and others | optional and moderate intake in adults |
| Cured meat and sausages | optional and moderate intake |
| Honey | optional and moderate intake |
