Keema

Ground meat, often referred to as mince or minced meat, is finely chopped meat prepared using a meat grinder or a sharp knife. While ground beef is the most popular variety, ground pork, lamb, and poultry are also commonly available. In the Indian subcontinent, minced mutton and goat meat, known as keema, are particularly popular.

Ground meat is highly versatile and can be incorporated into a myriad of dishes. You can shape it into meatballs, patties, and meatloaves, or use it as a filling for meat pies and böreks. In Indian cuisine, keema is a crucial ingredient in curries, seekh kebabs, samosas, and naan.

However, food safety is paramount when handling ground meat. Unlike whole cuts of meat, ground meat is more susceptible to bacterial contamination, which can spread throughout the meat mixture. If not cooked properly, this can lead to food poisoning. To mitigate these risks, the United States Department of Agriculture has established stringent food safety and quality standards for ground beef. A 2010 report from the United States National Research Council underscored the importance of eliminating contamination during production and ensuring thorough cooking to prevent foodborne illnesses.