White and yellow connective tissue, the white connective tissues are called collagen, is found in all the muscles of the. The composition of meat meat is composed of, in descending order, water, protein, fat, other watersoluble organic material and watersoluble minerals. The egg is formed in the mature hen by a reproductive system composed of an ovary and oviduct. This chapter describes the muscle composition and the conversion of muscle into meat, the meat components nitrogen compounds and enzymes, lipids, carbohydrates, vitamins, minerals, and water, their influence in meat quality, and the factors that affect meat composition. As broken down by the spanish nutrition foundation and fedecarne in its nutritional guide of meat, in 100 grams of chicken 70. Composition of meat water, carbohydrates, minerals and vitamins. Consumers want ready answers to questions like these so they can plan nutritious diets for themselves and their. Goat meat production, composition, and quality animal. Chemical composition and physicochemical properties of. To show how animals and their muscles differ in compositionto show how animals and their muscles differ in composition and how these differences relate to our use of meat for food.
Department of animal sciences and industry kansas state university august 1994 meat is an excellent source of. Knowing where meat comes from helps you know how to prepare, cook and serve it. Chemical composition of chicken of various commercial. Meat nutritional composition and nutritive role in the. The composition of camel meat varies based on several factors. An 8oz glass of milk, a 3oz slice of cooked meat, an apple, a slice of bread. The composition of triglycerides significantly determines meat tenderness and roughness. Meat composition and temperature are the most important factors that determine the generation of mutagens in fried meat.
Fat content of animal carcasses ranges between 8 and 20%. This section is about the different cuts of beef, pork and lamb which are available. Fat is an important energy source because of the amount of energy produced can be doubled from that generated by proteins and carbohydrates. Information on the vitamin and mineral content of game meat is available in usda agriculture handbook number 8172. Some meat products must have a minimum amount of meat and some can only include certain types of meat. Composition of meat meat muscle, which is what we eat, is made of fibres, bound together with connective tissue, that are mainly linked to other groups of muscles or directly to the animals bone structure.
Meat samples obtained from carcases having mean weights of about 19 to 20 kg contained, generally, less than 1g etherextractable fat100g meat. On the other hand, the oil composition of a coconut increases as it advances through different stages of maturity. Age is an important factor in determining meat quality and composition. Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species. Because the amount of most vitamins and minerals in meat does not vary greatly between species, these values are not reported. If your product does not contain enough meat, or contains a different type of meat to that allowed, you cannot use the description given in the name of product column below. Chemical composition of chicken of various commercial brands available in market. Goat meat provides an acceptable source of protein and essential amino acids to meet the dietary requirements of the average adult consumers. Proximate and elemental composition of important fish. A comparison between broilers, soup hens, turkeys, ducks and geese 2008 ristic, m. Calculation of meat content food safety authority of. Pdf basic chemical composition of meat and carcass quality of. Chemical composition of meat free download as powerpoint presentation.
This is because the moisture content decreases to approximately 50% when coconuts reach 1215 months old. Chemical and physical properties of meat bohat ala. Nutritional composition of red meat wiley online library. Considering the important role of meat in the human diet and the estimated consumption growth through the years, and the concerns related to its role in human health, several studies have focused on ways of improving meat fatty acid composition, especially beef. Composition of meat water, carbohydrates, minerals and. Explain the methods of meat cookery and the rationale for using each. Meat can also be cured by pickling, preserving in salt or brine see salted meat and other curing methods. Composition and structure of meat meat is the flesh of an animal used for food according to the little oxford dictionary.
Most people buy their meat in the form of cuts, joints or mince. The objective of this study was to determine the proximate chemical composition, minerals content such as calcium ca, potassium k, sodium na, iron fe and magnesium mg and levels of heavy metals. Mechanically recovered meat composition is also outlined, due to it is a. Identify the pigments in meat and the changes that occur during heating and cutting. The percentage of protein decreased with increasing camel age. Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates. Therefore, protein, not counting water is the most prominent macronutrient in the nutritional composition of chicken. Key nutrients delivered by red meat in the diet this section begins with the nutritional composition of red meat, and then focuses on the key nutrients delivered through the consumption of red meat in the context of the australian diet. The fat portion includes some fatsoluble substances, including some vitamins. Request pdf nutritional composition of red meat lean red meats are. The extreme variability of composition of different species of fish accounts to some extent for the large variety of dishes than can be made from them. Chemical composition, ph, water holding capacity, drip loss, colour and texture of the meat were significantly influenced by the age of the capons.
American meat science association table 1 state of knowledge of nutrient composition of meat and meat products a. Myoglobin and related compounds discuss the factors determining meat quality. This chapter describes the muscle composition and the conversion of muscle into meat, the meat components nitrogen compounds and enzymes, lipids, carbohy. Ruminant intrinsic digestive characteristics affect meat fatty acid composition. Identify meat cuts, grades, and the marketing process. Part i meat composition and additives 1 1the protein and fat content of meat. Composition and properties of meat chemical animal science. Nutritional composition of meats and other food sources per 100g. Nutritional composition of red meat research online uow. This section begins with the nutritional composition of red meat, and then focuses on the key nutrients delivered through the consumption of red meat in the context of the australian diet.
Explain the composition of gelatin and its properties. Estimation of the composition of lamb carcasses and cuts. Describe the structure and composition of muscle, connective tissue, and fat. The chemical composition of the meat from various cuts of poultry obtained from three commercial brands brand i, ii and iii of chicken from different processing plants available in the saudi arabian market. Meat particularly beef is a good source of some minerals. How much protein should a healthy 14yearold boy get each day. Meat is an important source of amino acids the building blocks of. After the fat content of the carcass at tained a level of about 28 percent, the rib tended to be fatter than all.
The meat of the youngest animals showed higher ash content, higher ph, lower water holding capacity, higher drip loss, higher lightness and lower shear test values, than that of the older ones. Composition of meat meat is defined by the codex alimentarius as all parts of an animal that are intended for, or have been judged as safe and suitable for, human consumption. Quality traits of meat along with its nutritional composition become dependent upon animal breed type, feeding source grains, pasture and grass, genetics of animal and post mortem techniques. The most abundant chemical in meat is water followed by protein then fat. Meat is valuable chiefly for its protein, fat, and mineral. The connective tissue cells are joined together into bundles by two types of connective tissue.
Estimation of the composition of lamb carcasses and cuts 3 a relatively low level, below the carcass. Pdf meat is a very rich and universal source of nutrients. This paper discusses chemical and physical properties of meat including factors affecting meat color, meat texture, color, chemical composition. Pdf this book is a practical guide to the study of the composition of several common meats.
When a coconut matures, the weight and meat composition changes rapidly. The primary importance of meat is based especially on protein content. Fatty acid composition in each species is different and it is also has different effect on fat properties in each species. This section begins with the nutritional composition of red meat, and then focuses on the key nutrients delivered through the consumption of red. The qualities of meat its composition, nutritional value, wholesomeness and consumer acceptability are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The amino acid composition varies little between species on a lean meat basis, while the differences are more significant on a whole meat basis. In consistent with the results of this study for the lamb meat total niacin content in the range of 4. When the separablefat content of the carcass became about 22 percent, that of the leg began to fall below all other parts. Thus, the contractile and metabolic types, size and number of muscle fibers, the content, composition and distribution of the connective tissue, and the content and lipid composition of intramuscular fat play a role in the determination of meat flesh appearance, color, tenderness, juiciness, flavor, and technological value. Lipids sources of energy, cell membrane structure and function, and. Federal research centre for nutrition and food freudenreich, p. This was made up of about 32% saturated fats, 31% monounsaturated fats and 37% polyunsaturated fats.
Composition of meat water, carbohydrates, minerals and vitamins jul 31, 2015 the most abundant chemical in meat is water followed by protein then fat. An excellent source of high biological value protein, vitamin b12, niacin, vitamin b6, iron, zinc and phosphorus a. Each muscle fiber consists of rodshaped myofibrils. Most females have two functional ovaries,but chickens and most other birds have only one ovary and one oviduct. Carbohydrates, minerals and vitamins occur on much smaller amounts but nevertheless are very important metabolically and nutritionally. Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Composition of meat meat cutting and processing for food. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of. Historical background the salting and smoking of meat was an ancient practice even before the birth of christ. Proteins structure and metabolic reactions in body. How much cooked meat will a pound of raw meat yield.
Meat products handbook practical science and technology gerhard feiner crc press boca raton boston new york washington, dc woodhead publishing limited. No significant differences in protein of camel meat. A typical cut of meat, such as a tbone steak, is made up primarily of skeletal muscle, connective tissue, fat, bone, and a small amount of smooth muscle such as arteries and veins. Meat curing is the application of salt, color fixing ingredients, and seasoning in order to impart unique properties to the end product. Meat is generally eaten cooked, but many recipes call for raw beef, veal or fish. Chemical composition of meat and meat products springerlink. At moderate temperatures below 200 c, a high content of proteins and creatine is necessary for generating, by maillard reaction, the hcas that are responsible for mutagenic activity. Pdf on oct 10, 2018, rabia shabir ahmad and others published nutritional composition of meat find, read and cite all the research you need on. Classification flesh foods usually are categorized as meat, poultry, or fish. These early processed meat products were prepared for one purpose, their preservation. How muscle structure and composition influence meat and.
769 653 738 70 442 939 221 989 1043 607 810 384 806 1365 759 737 1016 1516 743 355 327 486 642 1329 965 286 491 1242 1114 122 1370 902 1393 157