This section is about the different cuts of beef, pork and lamb which are available. Pdf basic chemical composition of meat and carcass quality of. 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. Meat can also be cured by pickling, preserving in salt or brine see salted meat and other curing methods.
Composition of meat meat cutting and processing for food. 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. Pdf meat is a very rich and universal source of nutrients. Identify meat cuts, grades, and the marketing process. Goat meat production, composition, and quality animal. Proximate and elemental composition of important fish. This chapter describes the muscle composition and the conversion of muscle into meat, the meat components nitrogen compounds and enzymes, lipids, carbohy. This was made up of about 32% saturated fats, 31% monounsaturated fats and 37% polyunsaturated fats. When the separablefat content of the carcass became about 22 percent, that of the leg began to fall below all other parts. White and yellow connective tissue, the white connective tissues are called collagen, is found in all the muscles of the. Explain the composition of gelatin and its properties. 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. Proteins structure and metabolic reactions in body. An 8oz glass of milk, a 3oz slice of cooked meat, an apple, a slice of bread.
On the other hand, the oil composition of a coconut increases as it advances through different stages of maturity. 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. 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. 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 egg is formed in the mature hen by a reproductive system composed of an ovary and oviduct. Ruminant intrinsic digestive characteristics affect meat fatty acid composition. This paper discusses chemical and physical properties of meat including factors affecting meat color, meat texture, color, chemical composition. Chemical composition of chicken of various commercial brands available in market. Some meat products must have a minimum amount of meat and some can only include certain types of meat. Nutritional composition of meats and other food sources per 100g. Meat is generally eaten cooked, but many recipes call for raw beef, veal or fish. How much protein should a healthy 14yearold boy get each day.
Chemical composition of chicken of various commercial. 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. Fatty acid composition in each species is different and it is also has different effect on fat properties in each species. 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. Meat samples obtained from carcases having mean weights of about 19 to 20 kg contained, generally, less than 1g etherextractable fat100g meat. Meat particularly beef is a good source of some minerals. Chemical composition of meat free download as powerpoint presentation. Historical background the salting and smoking of meat was an ancient practice even before the birth of christ. 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. Department of animal sciences and industry kansas state university august 1994 meat is an excellent source of. American meat science association table 1 state of knowledge of nutrient composition of meat and meat products a. Lipids sources of energy, cell membrane structure and function, and.
Chemical and physical properties of meat bohat ala. Composition of meat water, carbohydrates, minerals and vitamins. These early processed meat products were prepared for one purpose, their preservation. Therefore, protein, not counting water is the most prominent macronutrient in the nutritional composition of chicken. Because the amount of most vitamins and minerals in meat does not vary greatly between species, these values are not reported. The fat portion includes some fatsoluble substances, including some vitamins. Describe the structure and composition of muscle, connective tissue, and fat. The connective tissue cells are joined together into bundles by two types of connective tissue. Identify the pigments in meat and the changes that occur during heating and cutting. As broken down by the spanish nutrition foundation and fedecarne in its nutritional guide of meat, in 100 grams of chicken 70. Meat curing is the application of salt, color fixing ingredients, and seasoning in order to impart unique properties to the end product. Composition of muscle consumer selection and care ansc 3404. Carbohydrates, minerals and vitamins occur on much smaller amounts but nevertheless are very important metabolically and nutritionally.
Classification flesh foods usually are categorized as meat, poultry, or fish. Chemical composition, ph, water holding capacity, drip loss, colour and texture of the meat were significantly influenced by the age of the capons. A comparison between broilers, soup hens, turkeys, ducks and geese 2008 ristic, m. Composition and properties of meat chemical animal science. Most people buy their meat in the form of cuts, joints or mince. After the fat content of the carcass at tained a level of about 28 percent, the rib tended to be fatter than all. 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. Part i meat composition and additives 1 1the protein and fat content of meat. Most females have two functional ovaries,but chickens and most other birds have only one ovary and one oviduct.
Fat is an important energy source because of the amount of energy produced can be doubled from that generated by proteins and carbohydrates. Composition of meat water, carbohydrates, minerals and vitamins jul 31, 2015 the most abundant chemical in meat is water followed by protein then fat. Request pdf nutritional composition of red meat lean red meats are. Composition and structure of meat meat is the flesh of an animal used for food according to the little oxford dictionary. Consumers want ready answers to questions like these so they can plan nutritious diets for themselves and their. Nutritional composition of red meat research online uow. The primary importance of meat is based especially on protein content. 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. Fat content of animal carcasses ranges between 8 and 20%. This is because the moisture content decreases to approximately 50% when coconuts reach 1215 months old. Calculation of meat content food safety authority of. Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried.
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. 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. 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. 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. Composition of meat water, carbohydrates, minerals and. Meat is an important source of amino acids the building blocks of. Estimation of the composition of lamb carcasses and cuts. Meat products handbook practical science and technology gerhard feiner crc press boca raton boston new york washington, dc woodhead publishing limited. Each muscle fiber consists of rodshaped myofibrils. Meat composition and temperature are the most important factors that determine the generation of mutagens in fried meat. Review article how muscle structure and composition. 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.
Age is an important factor in determining meat quality and composition. 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 meat and meat products springerlink. Meat nutritional composition and nutritive role in the. Chemical composition and physicochemical properties of. When a coconut matures, the weight and meat composition changes rapidly. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of. No significant differences in protein of camel meat. The most abundant chemical in meat is water followed by protein then fat. The composition of triglycerides significantly determines meat tenderness and roughness. The composition of camel meat varies based on several factors. Federal research centre for nutrition and food freudenreich, p.
Nutritional composition of red meat wiley online library. Explain the methods of meat cookery and the rationale for using each. 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. Estimation of the composition of lamb carcasses and cuts 3 a relatively low level, below the carcass. The percentage of protein decreased with increasing camel age. Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species. Mechanically recovered meat composition is also outlined, due to it is a. The composition of meat meat is composed of, in descending order, water, protein, fat, other watersoluble organic material and watersoluble minerals. This section begins with the nutritional composition of red meat, and then focuses on the key nutrients delivered through the consumption of red. Goat meat provides an acceptable source of protein and essential amino acids to meet the dietary requirements of the average adult consumers. Meat is valuable chiefly for its protein, fat, and mineral.
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