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MEAT
MEAT
An Introduction
Meat is the muscle portion of animals body that is consumed as food. Meat provides most of the nutrients but it is the most
important exogenous non-vegetarian source of protein to our body. It has been a principle food for centuries and is still in
great demand, despite its expense.
Types of Meat:-
The meat is classified into following types:-
Beef Mutton
Veal Bacon
The subclasses of meat are following:-
1: Poultry; (chicken, goose, turkey, duck, pigeon etc.) 2:Offal; (liver, kidney, heart, brain, tongue,
sweetbreads etc.)
Structure of meat
The meat is generally composed of muscle tissues present
in the animal body.
The muscle tissues of animals are composed of two types of
cells:-
1: Muscle fibers:-
The myofilaments tightened in a membrane, sarcolemma,
form long, slender and cylindrical fibers, called muscle Nutrients %age
fibers. These muscle fibers are always found in the form
of bundles. protein 20%
Muscle fibers are composed of following two major proteins:- fats 5%
1: Actin 2: Myosin
minerals 1%
2: Connective tissues:-
The muscle tissues which surround muscle fibers bundles water 74%
and attach to bones by tendons, are called connective
tissues.
Connective tissues are composed of following proteins:-
1: Collagen 2: Elastin
Nutritional Composition of
Meat
1: Carbohydrates:-
Meat contain little quantities of carbohydrates. Glycogen and glucose are the two
carbohydrates provided by the meat. Glucose-6-phosphate is also found in meat.
2: Proteins:-
Meat is rich in proteins and provides all the essential amino acids (EAAs). Meat have
about 15-20% of good quality proteins, the percentage is higher in lean meat (20-22%).
Total nitrogen content of meat is divided into 95% proteins and 5% as smaller peptides and
amino acids.
3: Fats:-
The fats content of meat ranges b/w 5-40%. Meat is rich in saturated fatty acids,
cholesterol and phospholipids. Fats are responsible for “marbling” in meat.
4: Vitamins:-
Meat contains vitamin B complex (B12) and also have vitamin A particularly inside
the liver.
5: Minerals:-
Minerals are present either as free ions or in combined state. Calcium and
magnesium roles to play in contraction of muscles. Iron is component of red pigment
(hemoglobin) and zinc is present in enzymes. Meat also provides sodium and potassium
to the diet.
Meat Proteins
Proteins are the basic structural and functional component of muscle tissues in meat.
1: Proteins in Muscles fibers (Contractile Proteins):-
83-90% of the total muscles proteins comprises such intracellular protoplasmic
proteins, called contractile proteins. These are soluble in salt solutions of high
concentrations thus called soluble proteins. These proteins are classified as following:-
vitaminC Phosphorus
Zinc
95 mg
0.55 mg
10
3
good cholesterol.
Proteins in Egg White
Egg contains 6g of high
quality muscle building
Protein.
Proteins in egg white are
Globular Proteins.
Foaming of Egg White-the
folded
& curled long chains of
amino
acids uncurl & stretch
out.
Egg whites contain an
enormous quality of
different proteins having
many different functions
as shown in the table.
Proteins in Egg Yolk
Egg Yolks contain half of the total protein of an egg.
Proteins in the Egg Yolk & their respective properties are as follows.
PROTEIN % PROPERTIES
Protein 36.49 g
- Tryptophan 0.591 g
- Threonine 1.766 g
- Isoleucine 1.971 g
- Leucine 3.309 g
- Lysine 2.706 g
- Methionine 0.547 g
- Cystine 0.655 g
- Phenylalanine 2.122 g
- Tyrosine 1.539 g
- Valine 2.029 g
- Arginine 3.153 g
- Histidine 1.097 g
- Alanine 1.915 g
- Aspartic acid 5.112 g
- Glutamic acid 7.874 g
- Glycine 1.880 g
- Proline 2.379 g
2.357 g
- Serine
It is used in different ways: