Consumer health is a driving force in the production of meat and poultry products, which not only includes offering diverse nutrient-dense protein food products but also improving and maintaining the safety of the meat and poultry supply.
Eating a balanced, healthful diet from all food groups and engaging in moderate exercise are the keys to a healthy lifestyle. Meat and poultry, which includes red and processed meats, can be part of healthy dietary patterns.
A Guide to Meat Processing
Robust scientific evidence demonstrates that meat is a rich source of high-quality protein, essential vitamins, and highly bioavailable minerals that support human health throughout the lifespan. Studies consistently show its role in maintaining muscle mass, preventing irondeficiency anemia, and supporting cognitive development, while also contributing to overall nutrient adequacy in diverse populations. Despite this strong scientific support, public discourse around meat consumption is often clouded by confusion over processing definitions, labeling practices, and ingredient functions. This white paper provides clarification and presents the scientific case for meat—particularly processed meat—as a safe, nutritious, and essential component of modern diets.
This white paper serves as a guide to nutrition experts, public health authorities, and the scientific community. By reviewing existing published scientific information, this article assesses how meat is processed, common categories of processed meats and their characteristics, the meaning of different labeling claims, and an overview of the nutritional benefits and public health implications of meat consumption.
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