Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Humans have hunted and killed animals for meat since prehistoric times. Chemical composition of chicken of various commercial. May 24, 2017 texture, hardness and structure of meat are influenced by several factors, including the whc, rigor status, marbling fat, connective tissue content in meat and muscle bundle size.
Chapter 2 protein structure 29 a s described in chapter 1, the watsoncrick model helped to bridge a major gap between genetics and biochemistry, and in so doing helped to create the discipline of molecular biology. The composition of poultry meat differs in different commercially available brands which are related to the feed offered, age of slaughter etc. Chicken also has a remarkable content in phosphorus mineral present in bones and teeth, selenium with antioxidant action and contains vitamins such as b3 and vitamin b6. The coconut, scientifically known as cocos nucifera, is a fibrous drupe. Lipids sources of energy, cell membrane structure and. Toward the ends of the muscles the fibres dwindle down till only a firm mass of connective tissue, called tendon, is left. The structure of intact muscle meat is highly organised figure 1 consisting of many muscle fibres or cells within the muscle. Mechanically separated meat msm mechanically separated meat is the product obtained by removing meat from bones after boning, or from poultry carcases, using mechanical methods that cause the muscle fibre structure to be lost or changed. Secondary structure does not include bonding between the rgroups of amino acids, hydrophobic interactions, or other interactions associated with tertiary structure. Texture measurement can be visually, touched or chewed.
Nutritive value of various fish is given in table carbohydrate. Chemical composition and meat quality attributes of. A study of the structure and composition of lean meat. Chemical composition of meat and meat products request pdf. Review article how muscle structure and composition. Chemical composition of chicken of various commercial brands available in market. Pdf how muscle structure and composition influence meat. Meat and meat products encyclopedia of life support. Since the predominant portion of the edible flesh of animal carcasses consists of muscular tissue, meat can be conveniently regarded as the post mortem aspect of muscles. This page describes what vegetables are, and the different components that go together to form them. Reviewarticle how muscle structure and composition influence meat and flesh quality annelistrat,1,2 benedictelebret,3,4 isabellelouveau,3,4 thierryastruc,5 murielbonnet,1,2. The composition of fish varies to a large extent and depends on its fat content. Meat is a concentrated nutrient source, previously considered essential to optimal human growth and development higgs, 2000.
Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. The composition of meat meat is composed of, in descending order, water, protein, fat, other watersoluble organic material and watersoluble minerals. The composition of triglycerides significantly determines meat tenderness and roughness. Chemical composition of meat meat nutrition free 30day. The aim of the study was to compare chemical composition and quality attributes of meat between male long fat tailed sheep n 17 and small east african goats n 17 existing in tanzania. To add to the complexity, legislation relating to meat and meat products varies from country to country. Jul 20, 20 composition and structure of meat meat is the flesh of an animal used for food according to the little oxford dictionary. In tender meats the collagen is changed by the steam formed from the juices of the meat in the processes of boiling and baking, but a large amount of water must be added to very tough meats to bring about. This is an active area of research and many possible orientations have been tested e. The content of water, ash and protein in breast and thigh meat of broilers can be considered as being constant n 3. Meat is thought by many to be mainly the muscle parts of the animal, with some fat and connective tissue accepted as part of meat. Composition and properties of meat chemical animal science. 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 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.
In the live fish, glycogen is the source of stored energy. Secondary structure refers to the shape of a folding protein due exclusively to hydrogen bonding between its backbone amide and carbonyl groups. Because of where the cut of meat comes from on the animal, different cuts require different cooking methods, e. The definition of quality can be described readily when the product is a simple substance such as sodium chloride, used for curing meat. Feb 27, 2018 therefore, protein, not counting water is the most prominent macronutrient in the nutritional composition of chicken. Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates. Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species.
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. Meat is defined in the oxford english dictionary as the flesh of animals used as food, now chiefly butchers meat, excluding fish and poultry. This eventually led to their use in meat production on an industrial scale with the aid of slaughterhouses meat is mainly composed of water, protein, and fat. Protein composition and structure biology libretexts. Meat with high whc will have a stronger structure and a dry texture. 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.
The fat portion includes some fatsoluble substances, including some vitamins. The meat we sell in our shops is derived from skeletal muscle, the muscles that pull on bones of the skeleton to produce body movements. Texture, hardness and structure of meat are influenced by several factors, including the whc, rigor status, marbling fat, connective tissue content in. Composition and structure of meat meat is the flesh of an animal used for food according to the little oxford dictionary. Part i fresh meat technology chapter 111 containing history and development. Meat and poultry is composed of muscle, connective tissue, fat and bone. Identify meat cuts, grades, and the marketing process. Composition and structurecomposition and structure muscle tissue consist of three major components. Structure of meat muscular tissue each fibre is a bundle of tubeshaped cells covered and bound together with a web of white connective tissue, threaded by tiny bloodvessels. Composition, essential nutrients in meat and poultry meat. Composition of meat water, carbohydrates, minerals and. Composition of meat water, carbohydrates, minerals and vitamins.
Chemical composition of meat free download as powerpoint presentation. The connective tissue cells are joined together into bundles by two types of connective tissue. Meat and meat products encyclopedia of life support systems. 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.
The shell fish has less fat and more carbohydrate than fin fish. The muscle is approximately 75% water although different cuts may have more or less water and 20% protein with the remaining 5% representing a combination of fat, carbohydrate and minerals. Composition of meat meat cutting and processing for food. The double helix structure showed the importance of elucidating a biological molecules structure when attempting to understand its. Meat nutritional composition and nutritive role in the. White and yellow connective tissue, the white connective tissues are called collagen, is found in all the muscles of the. Meat composition and temperature are the most important factors that determine the generation of mutagens in fried meat. Chemical composition of chicken of various commercial brands. Review article how muscle structure and composition influence. Request pdf chemical composition of meat and meat products meat is the flesh of certain animal species that is used as food by humans and includes many tissues and edible parts although the. Meat is an important source of amino acids the building blocks of.
Muscle fibers are bound together in bundles by connective tissue. Typical processed meat products include bacon, cured ham, corned beef, canned meats, precooked meats, and sausages see meatiindustry. Meat is generally eaten cooked, but many recipes call for raw beef, veal or fish. The structure and muscle composition, the kinetics of pm changes, and the additional meat use and processing methods that are applied e. Chemistry in the meat industry nz institute of chemistry. Meat structure and composition 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. With respect to the chemical composition of the fillet and upper thigh, turkey meat showed measurements similar to those of broiler meat. Feb 12, 2017 meat composition meat composition varies with. Consumers prefer lean meat of reduced content of fat and high protein. Vanimal productsa meat 3 table 1 the composition of meat proportion % substance composition lean average beef lamb water 75 73 71 protein 18 22 21 fat includes phospholipids, cholesterol and fatsoluble vitamins. Shahidi department of biochemistry, memorial university of. The postmortem changes of muscle structure and its main componentproteinsplay a key role in the conversion to meat.
Where multiple types of meat have been used you must declare the content of each. To show the structure of animal tissues so that students can understand postmortem events that occur in muscles and how they affect meat properties. Diet and feeding strategy largely affect meat composition and metabolic properties of muscle, thus affecting meat quality in many ways. Aug 15, 2007 the cla content of meat is affected by several factors, including breed, age and food composition.
Although there are these variations, retail cuts of meat are influenced by the structure and composition of the carcase, e. Myoglobin and related compounds discuss the factors determining meat quality. Carbohydrates, minerals and vitamins occur on much smaller amounts but nevertheless are very important metabolically and nutritionally. Meat processing, preparation of meat for human consumption. The process of conversion of muscle to meat involves a series of complex chemical reactions including structural changes of muscle, protein degradation, and breakdown of highenergy compounds. Texture, hardness and structure of meat are influenced by several factors, including the whc, rigor status, marbling fat, connective tissue content in meat and muscle bundle size.
This note gives the chemical composition, in simplified form, of commercially important species of fish landed in britain or imported in quantity. Where the vegetable comes from on the plant affects its postharvest qualities, especially how it changes after harvest. Meat can also be cured by pickling, preserving in salt or brine see salted meat and other curing methods. Therefore cuts of meat vary in energy and nutrients, composition, weight and fat level.
The structure, composition and preservation of meat. Chemical and physical properties of meat bohat ala. Proteins structure and metabolic reactions in body. The principal attributes of eating quality in meat, for which. The harder and tougher the connective tissues of the meat, the longer the time which will be required in cooking to change them to gelatine.
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. Different cuts of meat have different characteristics, e. Meat structure and composition a typical cut of meat, such as a tbone steak, is made up primarily of skeletal muscle, connective tissue, fat, bone, and a small. 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. How muscle structure and composition influence meat and flesh. Texture is a degree of meat fineness or coarseness. Structure and composition meat is an excellent source of high nutritional value proteins and a lowcarbohydrate food product associated with a low glycemic index.
In meat and sh esh, these qualities are in uenced by many in vivo and postmortem pm factors such as species, genotypes, nutritional and environmental factors,slaughteringconditions,andpmprocessing. The coconuts composition is dependent on several factors such as age and varieties. Like meat, fish contain some glycogen in muscle tissues. Lipids sources of energy, cell membrane structure and function, and metabolic functions vitamins and hormones. Some have meat and cannot eat, some cannot eat that want it. Because these factors also in uence the structure and composition of skeletal muscle, their e ect on meat quality could largely. 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. 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. One of the advantages of chicken meat is that the fat is very visible, so if you remove parts such as the skin, the caloric value of the piece will be lower. The narrative part describes the structure offish flesh, the nature and function of the main chemical constituents, their variation with season and their contribution to the.
Water 75% protein 20% fat up to 5% carbohydrates small quantities. For the determination of chemical composition poultry meat and compare values, different poultry species were included. Breast meat of soup hens showed a higher fat content 1. But we have meat and we can eat, sae let the lord be thankit. Describe the structure and composition of muscle, connective tissue, and fat. Pdf how muscle structure and composition influence meat and. Although some epidemiological data has revealed a possible association between its consumption and increased risk of several forms of cancer, cardiovascular and metabolic diseases, meat consumption has been important in human species evolution. Identify the pigments in meat and the changes that occur during heating and cutting. Muscle structure, proteins, and meat quality sciencedirect. Venugopal department of biochemistry, memorial university of newfoundland, st. Meats are often classified by the type of animal from which they are taken. To determine the chemical composition of camel, beef. Chemical composition of meat and meat products springerlink.
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