The eraly man first purely behaved as gatherer and hunter. The domestication of plants and animals which occurred in the Neolithic marked the beginning of agriculture and breeding.
Breeding has long been of pastoral nature, i.e. unrelated to agriculture, as animals grazed by themselves. In the 19 th century a new system developed which associated agriculture and breeding. During the 20 th century, industrial breeding based on the commercial production of animal feed increased in importance.
The production of meat is one of the aims of breeding. Pork, beef, poultry, mutton are the most important meat worldwide.
In Europe, animals used to be slaughtered and cut by a butcher. Urbanization favoured the creation of large slaughter-houses, the meat being increasingly sold via supermarkets.
The nutritional function of meat is basically to provide proteins and lipids.
From a nutritional point of view animal proteins generally rank higher than vegetal proteins.
Meat consumption is related to belief, lifestyle, income, and tends to increase with the latter.
Man is omnivorous, and while eating meat is a pleasure to many, some refuse to do so.
Eggs have the same nutritional properties as meat with lower protein, however, and especially lipid contents.