chemical composition of meat
TRANSCRIPT
Usama TayyabDVM 4th Year
University of Veterinary & Animal Sciences Lahore
Pakistan
General (historical)solid food, i.e. that which is not “drink”
Intermediate (common)animal tissuesmay include game, poultry, fish
Specific (USDA) the muscle of cattle, buffalo, sheep, and
goats
Meat includesskeletal muscle FatLiversSkinBrainsbone marrowkidneys lungs
American consumes average of 211.1 lbs/yr 51.6% red meat, 41.7% poultry, 6.7% fish
cut % water % protein % fatbeef 60 18 22pork 42 12 45
turkey 58 20 20chicken 65 30 5
fish 70 20 10milk 87 4 5
Constituent Apple (%) Meat (%)
Carbohydrates 16.0 2.0
Proteins 0.2 20.0
Fats 0.8 2.0
Ash (minerals) 2.0 2.0
Water 81.0 74.0
H2O 60-72% Protein 15.7-17.5% Carbohydrates Fat 7-28% Vitamins Minerals
Actin Myosin Myoglobin Elastin Reticulin Collagen (2.54% of meat, 25% of total proteins) Nucleoprotein Blood Protein
Hemoglobin Albumin Globulin Fibrinogen
Muscle• ends blend with tendon
Bundle of muscle cells
Muscle fibril
Muscle cell (or fiber)• surrounded by sarcolemma (CM of muscle cell)• surrounded by thin connective tissue layer
Sarcomere (myofilaments)
Actin and myosin
Size
Actin (13%)small spheres arranged like string of
beads
two strings twisted together thin filaments
Myosin ( 26 %)shaped like golf clubscluster thick filaments
*know*
Amorphous substance with embedded fibers of collagen & elastin
Collagenwhite, doesn’t stretchhot water melts collagen to gelatin
Elastinyellowish, stretches, in heavy use musclesnot greatly affected by cooking
10-28% Liver 25% Lung ? Kidney 16% Alimentry Tract 6.1% Blood Clot 30.8%
Glycogen <1% Glucose 6%
Vit A Vit B complex Vit D
Na Ca K Mg P Fe
Ingredient Beef Mutton
Water % 60 55.8
Protein gm 17.5 15.7
Fat gm 22.2 27.7
Ash gm 0.9 0.8
Ca mg 10.9 7.0
P mg 150 157
Thiamine B1 mg 0.16 0.2
Niacin B3 mg 4.2 4.5
Calories K.cal 273 317
Myoglobinprotein containing ironpurplish-redFe2+
Oxymyoglobinsupermarket redFe2+ O2
Metmyoglobinbrownish-redFe3+ H2O
N
Fe2+
NN
N
N
Fe3+
NN
N
N
Fe2+
NN
N
H2O
Globin
Globin
Globin
O2
*know*
Depends upon: Myoglobin 1.5-2% vs 0.05-0.2%OxymyoglobinSpeciesAgeFiber type
Red Meat: It contains more narrow muscle fiber that tend
to operate over long periods without rest. eg, Cow, Buffalo, Sheep, Goat, Horse
White Meat: It contains more broad fiber that tend to work
in short fast burst. eg, Chicken, Turkey breast
Ingredients Range Ingredients Range
H2O % 65.1 Acetate gm 347
Protein gm 24.1 Maleate gm 2
Energy K.J 295.332 Lysine % 8.8
Ash gm 1.8 Methionine % 4
Lipids gm 5.8 Phenylalanine %
3.9
Carbohydrates gm
< 0.5 Na mg 72
Salts gm 1.4 K mg 278
Fat % 0.2-2.5 Ca mg 79
Citrate gm 18 Mg mg 38
Lactate gm 27 P mg 190
Ingredients Range Ingredients Range
H2O % 71 Na mg 154.7
Fat gm 11.6 Cu mg 69.7
Energy 20.3 Zn mg 6.6
Proteins 23.2 Mg mg 1.7
Cholesterol mg
75 Vit. A 32500 IU
Fe mg 1.1 Thiamine ug 0.05
K mg 189.6 Niacin ug 7.2
Ca mg 12.8 Ascorbic Acid mg
20
Ingredients Range Ingredients Range
H2O % 73.20 Vit. A mg 7.8
Fat gm 4 Beta-Carotene
<5
Energy KJ 514 Na mg 0.71
Proteins 21.5 K mg 365
Cholesterol mg
66 Ca mg 6.6
Thiamine mg 0.16 Fe mg 3.3
Riboflavin mg 0.25 Zn mg 3.9
Niacin B3 mg 8 Mg mg 28
Vit B6 mg 0.8 P mg 290
Vit B12 mg 2.8 Cu mg 0.22
Penthothenic acid B5 mg
1.33 Se mg <10
Ingredients Range Ingredients Range
H2O gm 73.10 Vit. A ug <5
Fat gm 2.8 Beta-Carotene ug 10
Energy KJ 498 Na mg 51
Proteins gm 23.2 K mg 363
Cholesterol mg
50 Ca mg 4.5
Thiamine (B1) mg
0.04 Fe mg 1.8
Riboflavin mg 0.18 Zn mg 4.6
Niacin mg 0.5 Mg mg 25
Vit B6 mg 0.52 P mg 215
Vit B12 mg 2.5 Cu mg 8.12
Penthothenic acid mg
0.35 Se ug 1.7
Nitrogenous compounds 21%Protein 2%Non Protein 19%
Non nitrogenous compounds 79%
Constituents % in Fresh Muscle
% in N.N.C % of Compound or Element within Sub-Component
1-Water 72 91 100
-Free 63 79 87
-Bound 9 12 13
2- Lipids 5 7 100
-Triglycerides 5 7 98
-Phospholipids < < 1
-FFAs < < 1
3- Carbohydrates
1 1 100
- Lactic acid 1 1 75
- G.6.P < < 13
-Glycogen < < 8
-Glucose < < 4
Constituents % in Fresh Muscle
% in N.N.C % of Compound or Element within Sub-Component
4-Minerals 1 1 100
-K 1 1 46
-P 9 12 29
-Na < < 12
-Cl < < 8
-Mg < < 3
-Ca < < 1
-Fe < < 1
- Zn & Trace Minerals
< < <
Fat soluble Vitamins A,D,E,K
< < <
Constituents
% in Fresh Muscle
% in N.N.C % of Major Sub component of Protein
% of Compound or Element within Sub-Component
1-Myofibrillar
11 54 60 100
-Myosin 5 23 26 43
-Actin (Connectin)
2 12 13 23
-Titin 1 4 5 8
-Tropomyosin
1 3 3 5
-Troponin 1 3 3 5
-Nebulin < 2 2 3
- C Protein < 1 1 2
- M protein < 1 1 2
- Alpha Actinin
< 1 1 2
-Others 1 4 5 8
Constituents
% in Fresh Muscle
% in N.N.C % of Major Sub component of Protein
% of Compound or Element within Sub-Component
2-Sarcoplasmic
2 26 29 100
-Glyceraldehyde Phosphate Dehydrogenaes
1 6 6 22
-Aldolase 1 3 3 11
-CK 1 2 3 9
-Enolase 1 2 3 9-L.dehydrogenase
< 2 2 7
-Other Glycolytic Enzyme
1 4 4 15
-Myoglobin < 1 1 2
-Extracellular
< 2 3 8
-Others 1 4 4 15
Constituents
% in Fresh Muscle
% in N.N.C % of Major Sub component of Protein
% of Compound or Element within Sub-Component
3-Stroma 1 5 6 100
-Collagen 1 5 6 95
-Elastin < < < 5
-Reticulin 1 < < <
-Enolase 1 2 3 9
4- Granular (SPR, mitochondria, t-tubules)
1 5 5 100
Constituents
% in Fresh Muscle
% in N.N.C % of Major Sub component of Protein
% of Compound or Element within Sub-Component
1-Vitamins water soluble
< < < 100
-Niacin < < < 48-Penthothenic acid
< < < 46
-Pyridoxine B6 < < < 3-Riboflaven B2 < < < 2
-Thiamine < < < 1
- B12, Biotin, Folic acid (B9)
< < < <
Constituents % in Fresh Muscle
% in N.N.C % of Compound or Element within Sub-Component
2-Others 2 10 100
-Cretinine 0.5 3 34
-FAAs 0.5 2 21
-Carnosine, Anserine
0.5 2 21
-Inosine Monophosphate
0.5 2 18
-Other nucleotide < 1 6
Essential AAs . Mole %
Arginine 7
Histadine 3
Isoluecine 5
Luecine 8
Lysine 8
Methionine 3
Phenylalanine 4
Threonine 4
Tryptophan 1
Valine 6
Sub Total 49
Non Essential AAs . Mole %
Alanine 7
Aspartic acid + Asparagine 9
Cystine + Cysteine 1
Glutamic Acid + Glutamine 15
Glycine 7
Proline 5
Serine 4
Tyrosine 3
Hydroxyproline <
Sub Total 51
Element Weight %
Oxygen 73
Carbon 14
Hydrogen 10
Nitrogen 3
Sulphur & other inorganic elements
<
Total 100
! ھے منع سوچنا ابے
Refernces: Meat Science & Application by Yiu H. Hui, Wai-Kit Nip, Robert Rogershttp://jn.nutrition.org/cgi/reprint/19/2/199.pdf