I. Skim the text to grasp the general idea. Think of the most suitable heading. Pay attention to the words in bold

Meat is animal tissue (mainly muscle) used as food. For the most part, meat for human consumption comes from domesticated animals bred specifically for this

purpose. The use of other meats, such as venison, the meat of Small game animals and a few other mammals, and even the meat of certain reptiles and amphibians, is not

uncommon. The meat of a large array of other mammal species is eaten in some countries. What meats are used and the way they are cooked depends on the availability and cuisine.

In recent years, forms of imitation meat have been created to satisfy some vegetarians ' taste for the flavour and texture of meat. A meat analogue (or the similar analogues for dairy or eggs) is a food made primarily from one species but which uses flavoring to imitate the taste and texture of a different species. It is usually made:

Ø from non-meats, and often without dairy as well, either for health-conscious non-vegetarians, lactose-intolerant people, or people allergic to dairy or eggs (who might eat, most commonly, non-trans-fat margarine instead of butter, soy ice cream, imitation bacon bits, a tofu-scrambler instead of eggs, or a vegeburger occasionally instead of a hamburger), or to address ethical issues for vegetarians (including its use in Buddhist cuisine, which is the oldest known usage of meat analogues);

Ø from lower-fat meats and/or less expensive meats than the meat they are replacing (to address concerns by health-conscious non-vegetarians or those who can't afford some types of expensive seafood).

Note: The terms synthetic meat and artificial meat are ambiguous, as they may refer to either meat analogues, or laboratory-grown meat.