In biology, the term carne refers to the fleshy tissue of animals, which is composed mainly of muscle and fat. It is the primary source of protein in many diets and is derived from various species, including mammals, birds, and fish.
Carne plays a crucial role in the ecosystem as it serves as a food source for numerous predators, including humans. The composition of carne can vary significantly depending on the species, the part of the body from which it is sourced, and the animal’s diet and lifestyle. Additionally, the term is often encountered in discussions regarding nutrition, ecology, and food science, emphasizing its importance in both human health and environmental systems.