Ground meat is meat finely chopped by a meat grinder. It is called mince or mince(d) meat outside North America. Kinnikuman character, see Meat Alexandria. ... Disassembled hand-powered grinder A meat grinder is a culinary tool for grinding (finely shredding into bits) meat. ... World map showing North America A satellite composite image of North America. ...

A common type of ground meat is ground beef, but many other meats are prepared ground in a similar fasion, including pork, lamb, chicken, and turkey. In South Asia both lamb (mutton) and goat meat are also minced to produce keema, though the process of mincing is manual. Turkey burgers are relatively popular in the US, especially among dieters. Image:Minced beef USDA.jpg Minced beef in industrial grinder Ground beef, beef mince or hamburger meat, is a meat product, made of beef finely chopped by a meat grinder. ... Two halves of pork being delivered Pork is the culinary name for meat from pigs. ... It has been suggested that Lambing be merged into this article or section. ... This article or section does not adequately cite its references or sources. ... Map of South Asia (see note on Kashmir). ... Mutton may refer to either: The meat of a sheep In parts of Asia, the meat of a goat Category: ... Keema (Punjabi: , ), is a traditional home cooked dish in northern India and Pakistan. ...

Food safety

Ground beef and other ground meats have food safety issues not associated with whole cuts of meat. In a whole cut from an animal, the interior of the meat is essentially sterile, even before cooking; any bacterial contamination is on the outer surface of the meat. 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 to the center, there is a significant chance that enough pathogenic bacteria will survive to cause illness^[1][2]. Undercooked Jack in the Box hamburgers contaminated in this manner were responsible for four deaths and the illness of hundreds of people in 1993.^[3] Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent Foodborne illness. ... Sterilization (or sterilisation) refers to any process that effectively kills or eliminates transmissible agents (such as fungi, bacteria, viruses and prions) from a surface, equipment, foods, medications, or biological culture medium. ... This article or section does not cite its references or sources. ...

Due to these concerns, some ground beef is now irradiated. This practice has received mixed reactions from consumers. The Radura logo, used to show a food has been treated with radiation Food irradiation is the process of exposing food to ionizing radiation in order to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. ...

See also

• Mincemeat - a conglomeration of bits of meat, dried fruit and spices, commonly does not contain any meat.

Mincemeat was originally a conglomeration of bits of meat, dried fruit and spices, created as an alternative to smoking or drying for preservation, a variant form of sausage. ...

References

1. ^ Committee on the Review of the USDA E. coli O157:H7, Farm-to-Table Process Risk Assessment. 2002. Slaughter Module in Escherichia coli O157:H7 in Ground Beef: Review of a Draft Risk Assessment. The National Academies Press, Washington, DC.
2. ^ Honikel, K. O. 2004. Minced Meats in Encyclopedia of Meat Sciences, Jensen, W. K., et al., eds. Elsevier, New York.
3. ^ http://www.ou.edu/deptcomm/dodjcc/groups/02C2/Jack%20in%20the%20Box.htm Case Study: Jack in the Box E. coli crisis