TY - CHAP AU - Aftab Ahmed AU - Muhammad Sajid Arshad AU - Ali Imran AU - Shinawar Waseem Ali ED - Muhammad Sajid Arshad Y1 - 2018-10-10 PY - 2018 T1 - Introductory Chapter: Meat Science and Human Nutrition N2 - Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development. BT - Meat Science and Nutrition SP - Ch. 1 UR - https://doi.org/10.5772/intechopen.81001 DO - 10.5772/intechopen.81001 SN - 978-1-78984-234-0 PB - IntechOpen CY - Rijeka Y2 - 2024-03-28 ER -