Structure and composition of meat pdf

Chemical composition of chicken of various commercial brands. 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. Composition of meat water, carbohydrates, minerals and. Chemical composition of chicken of various commercial.

Composition and structurecomposition and structure muscle tissue consist of three major components. Meat is generally eaten cooked, but many recipes call for raw beef, veal or fish. Where multiple types of meat have been used you must declare the content of each. A study of the structure and composition of lean meat. Composition of meat water, carbohydrates, minerals and vitamins.

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. White and yellow connective tissue, the white connective tissues are called collagen, is found in all the muscles of the. 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. Meat is a concentrated nutrient source, previously considered essential to optimal human growth and development higgs, 2000. Meats are often classified by the type of animal from which they are taken. The coconut, scientifically known as cocos nucifera, is a fibrous drupe. Venugopal department of biochemistry, memorial university of newfoundland, st. With respect to the chemical composition of the fillet and upper thigh, turkey meat showed measurements similar to those of broiler meat.

The structure, composition and preservation of meat. How muscle structure and composition influence meat and flesh. Typical processed meat products include bacon, cured ham, corned beef, canned meats, precooked meats, and sausages see meatiindustry. Fat is an important energy source because of the amount of energy produced can be doubled from that generated by proteins and carbohydrates. The postmortem changes of muscle structure and its main componentproteinsplay a key role in the conversion to meat. 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. Breast meat of soup hens showed a higher fat content 1. How muscle structure and composition influence meat and. Nutritive value of various fish is given in table carbohydrate. Meat and meat products encyclopedia of life support. Proteins structure and metabolic reactions in body. Chemical composition of meat and meat products request pdf. 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.

This note gives the chemical composition, in simplified form, of commercially important species of fish landed in britain or imported in quantity. 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. 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. 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. Composition and properties of meat chemical animal science. Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. 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. Meat composition and temperature are the most important factors that determine the generation of mutagens in fried meat. Chemical composition of meat meat nutrition free 30day. Although there are these variations, retail cuts of meat are influenced by the structure and composition of the carcase, 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. The definition of quality can be described readily when the product is a simple substance such as sodium chloride, used for curing meat. Texture, hardness and structure of meat are influenced by several factors, including the whc, rigor status, marbling fat, connective tissue content in.

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. 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. 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. The composition of triglycerides significantly determines meat tenderness and roughness. The composition of fish varies to a large extent and depends on its fat content. 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. Chemical composition of meat and meat products springerlink. Identify meat cuts, grades, and the marketing process. Protein composition and structure biology libretexts.

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. 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. Therefore cuts of meat vary in energy and nutrients, composition, weight and fat level. Meat and meat products encyclopedia of life support systems.

Shahidi department of biochemistry, memorial university of. Composition of meat meat cutting and processing for food. Secondary structure refers to the shape of a folding protein due exclusively to hydrogen bonding between its backbone amide and carbonyl groups. Some have meat and cannot eat, some cannot eat that want it. Mechanically recovered meat composition is also outlined, due to it is a. Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Like meat, fish contain some glycogen in muscle tissues. But we have meat and we can eat, sae let the lord be thankit. Composition and structure of meat meat is the flesh of an animal used for food according to the little oxford dictionary. Water 75% protein 20% fat up to 5% carbohydrates small quantities. Diet and feeding strategy largely affect meat composition and metabolic properties of muscle, thus affecting meat quality in many ways.

Feb 12, 2017 meat composition meat composition varies with. 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. Chemical composition and meat quality attributes of. Structure and composition meat is an excellent source of high nutritional value proteins and a lowcarbohydrate food product associated with a low glycemic index. For the determination of chemical composition poultry meat and compare values, different poultry species were included. 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 can also be cured by pickling, preserving in salt or brine see salted meat and other curing methods. Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species. In the live fish, glycogen is the source of stored energy. 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. Carbohydrates, minerals and vitamins occur on much smaller amounts but nevertheless are very important metabolically and nutritionally. 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 is an important source of amino acids the building blocks of. Meat and poultry is composed of muscle, connective tissue, fat and bone. The composition of poultry meat differs in different commercially available brands which are related to the feed offered, age of slaughter etc. Toward the ends of the muscles the fibres dwindle down till only a firm mass of connective tissue, called tendon, is left. This chapter gives a description of the chemical composition of the coconut, which will form a basis for understanding chemical processes in the following chapters. The fat portion includes some fatsoluble substances, including some vitamins. The content of water, ash and protein in breast and thigh meat of broilers can be considered as being constant n 3.

The connective tissue cells are joined together into bundles by two types of connective tissue. Texture is a degree of meat fineness or coarseness. Aug 15, 2007 the cla content of meat is affected by several factors, including breed, age and food composition. Pdf how muscle structure and composition influence meat and. The advent of civilization allowed the domestication of animals such as chickens, sheep, rabbits, pigs and cattle. Chemical composition of meat free download as powerpoint presentation. Composition, essential nutrients in meat and poultry meat. Pdf how muscle structure and composition influence meat. The double helix structure showed the importance of elucidating a biological molecules structure when attempting to understand its. Meat is defined in the oxford english dictionary as the flesh of animals used as food, now chiefly butchers meat, excluding fish and poultry.

Lipids sources of energy, cell membrane structure and function, and metabolic functions vitamins and hormones. Because these factors also in uence the structure and composition of skeletal muscle, their e ect on meat quality could largely. The principal attributes of eating quality in meat, for which. 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.

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. 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. Chemistry in the meat industry nz institute of chemistry. 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. The coconuts composition is dependent on several factors such as age and varieties.

The composition of meat meat is composed of, in descending order, water, protein, fat, other watersoluble organic material and watersoluble minerals. Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates. Meat nutritional composition and nutritive role in the. 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. Where the vegetable comes from on the plant affects its postharvest qualities, especially how it changes after harvest. Muscle fibers are bound together in bundles by connective tissue. Texture measurement can be visually, touched or chewed. The structure of intact muscle meat is highly organised figure 1 consisting of many muscle fibres or cells within the muscle. The shell fish has less fat and more carbohydrate than fin fish.

Humans have hunted and killed animals for meat since prehistoric times. Describe the structure and composition of muscle, connective tissue, and fat. Part i fresh meat technology chapter 111 containing history and development. Consumers prefer lean meat of reduced content of fat and high protein. To show the structure of animal tissues so that students can understand postmortem events that occur in muscles and how they affect meat properties. Chemical and physical properties of meat bohat ala. Secondary structure does not include bonding between the rgroups of amino acids, hydrophobic interactions, or other interactions associated with tertiary structure. The most abundant chemical in meat is water followed by protein then fat. The structure and muscle composition, the kinetics of pm changes, and the additional meat use and processing methods that are applied e. Meat processing, preparation of meat for human consumption. Review article how muscle structure and composition influence. Muscle structure, proteins, and meat quality sciencedirect. Chemical composition of chicken of various commercial brands available in market. 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.

Identify the pigments in meat and the changes that occur during heating and cutting. To add to the complexity, legislation relating to meat and meat products varies from country to country. Review article how muscle structure and composition. 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. 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. This page describes what vegetables are, and the different components that go together to form them. This is an active area of research and many possible orientations have been tested e. Jul 20, 20 composition and structure of meat meat is the flesh of an animal used for food according to the little oxford dictionary. Different cuts of meat have different characteristics, e. Meat with high whc will have a stronger structure and a dry texture. 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. 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. Because of where the cut of meat comes from on the animal, different cuts require different cooking methods, e.