Definitions of meat
The definitions most commonly used in studies looking at the health effects of meat consumption are the following:
Red meat includes beef, veal, pork and lamb (fresh, minced and frozen).
Processed meat includes meat that has been preserved by methods other than freezing, such as salting, smoking, marinating, air-drying or heating, e.g. ham, bacon, hamburgers, salami, corned beef and tinned meat.
Reference: Linseisen et al. 2002