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Descriptor English: Red Meat
Descriptor Spanish: Carne Roja
Descriptor carne roja
Entry term(s) carne de cordero
ternera
Scope note: Carne, como la carne de vacuno, caprino, cerdo o cordero, que contiene más MIOGLOBINA que las AVES DE CORRAL o los MARISCOS.
Descriptor Portuguese: Carne Vermelha
Descriptor French: Viande rouge
Entry term(s): Beef
Lamb Meat
Lamb Meats
Meat, Lamb
Meat, Red
Meats, Lamb
Meats, Red
Red Meats
Veal
Tree number(s): G07.203.300.600.813
J02.500.600.813
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D000069466
Scope note: Meat such as beef, goat, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
Allowable Qualifiers: AE adverse effects
AN analysis
CL classification
EC economics
HI history
MI microbiology
PO poisoning
PS parasitology
RE radiation effects
SD supply & distribution
SN statistics & numerical data
ST standards
TO toxicity
VI virology
Previous Indexing: Meat (1975-2015)
Public MeSH Note: 2016
History Note: 2016
DeCS ID: 56125
Unique ID: D000069466
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 2016/01/01
Date of Entry: 2015/07/01
Revision Date: 2019/05/06
Red Meat - Preferred
Concept UI M000605830
Scope note Meat such as beef, goat, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
Preferred term Red Meat
Entry term(s) Meat, Red
Meats, Red
Red Meats
Beef - Narrower
Concept UI M000605831
Preferred term Beef
Lamb Meat - Narrower
Concept UI M000649394
Preferred term Lamb Meat
Entry term(s) Lamb Meats
Meat, Lamb
Meats, Lamb
Veal - Broader
Concept UI M000649395
Preferred term Veal



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