General (historical)

solid

food, i.e. that which is not drink

Intermediate (common)
animal

tissues
may include game, poultry, fish

Specific (USDA)
the

muscle of cattle, buffalo, sheep, and goats

Meat includes
skeletal

muscle

Fat
Livers
Skin
Brains
bone

marrow
kidneys
lungs

 American

consumes average of 211.1 lbs/yr

51.6% red meat, 41.7% poultry, 6.7% fish

Constituent

Apple (%)

Meat (%)

16.0

2.0

Proteins

0.2

20.0

Fats

0.8

2.0

Ash (minerals)

2.0

2.0

81.0

74.0

Carbohydrates

Water

H2O
Protein
Carbohydrates
Fat
Vitamins
Minerals

60-72%
15.7-17.5%
7-28%

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 cell (or fiber)

surrounded by sarcolemma
(CM of muscle cell)
surrounded by thin
connective tissue layer
Muscle fibril

Sarcomere (myofilaments)

Actin and myosin

Size

*know*

Actin (13%)
small spheres arranged like string of beads
strings twisted together thin filaments
Myosin ( 26 %)
shaped like golf clubs
cluster thick filaments
two

Amorphous substance with embedded fibers

of collagen & elastin

Collagen
white,

doesnt stretch
hot water melts collagen to gelatin

Elastin
yellowish,

stretches, in heavy use muscles

not greatly affected by cooking

10-28%
Liver 25%
Lung ?
Kidney 16%
Alimentry Tract 6.1%
Blood Clot 30.8%

Glycogen
Glucose

<1%
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

mg

150

157

0.16

0.2

Niacin B3 mg

4.2

4.5

Calories K.cal

273

317

Thiamine

B1

mg

*know*

Myoglobin
protein

containing iron
purplish-red
Fe2+

Fe2+

Fe2+
N

N
Globin

Oxymyoglobin
supermarket

Fe2+

Metmyoglobin
Fe3+

H2O

red

O2

brownish-red

O2

N
N

H2O

Fe3+
N

Globin

N
Globin

Depends upon:
Myoglobin

1.5-2% vs 0.05-0.2%
Oxymyoglobin
Species
Age
Fiber 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

Energy K.J

295.332

Lysine

8.8

Ash gm

1.8

Methionine %

Lipids gm

5.8

Phenylalanine
%

3.9

Carbohydrates

< 0.5

Na mg

72

Salts gm

1.4

278

Fat

0.2-2.5

Ca mg

79

Citrate gm

18

Mg mg

38

Lactate gm

27

190

gm

mg

mg

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

189.6

Niacin ug

7.2

12.8

Ascorbic Acid
mg

20

mg

Ca mg

Ingredients

Range

Ingredients

Range

H2O %

73.20

Vit. A mg

7.8

Fat gm

Beta-Carotene

<5

Energy KJ

514

Na

mg

0.71

Proteins

21.5

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

Mg

mg

28

Vit B6 mg

0.8

Vit B12 mg

2.8

Cu

mg

0.22

Penthothenic
acid B5 mg

1.33

Se

mg

<10

mg

290

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

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

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

12

13

2- Lipids

100

-Triglycerides

98

-Phospholipids

<

<

-FFAs

<

<

3- Carbohydrates

100

- Lactic acid

75

- G.6.P

<

<

13

-Glycogen

<

<

-Glucose

<

<

Constituents

% in Fresh Muscle

% in N.N.C

% of Compound or Element
within Sub-Component

4-Minerals

100

-K

46

-P

12

29

-Na

<

<

12

-Cl

<

<

-Mg

<

<

-Ca

<

<

-Fe

<

<

<

<

<

<

<

<

- 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 SubComponent

1-Myofibrillar 11

54

60

100

-Myosin

23

26

43

-Actin

12

13

23

-Titin

-Tropomyosin

-Troponin

-Nebulin

<

- C Protein

<

- M protein

<

- Alpha
Actinin

<

-Others

(Connectin)

Constituents

% in Fresh
Muscle

% in N.N.C

% of Major Sub
component of
Protein

% of Compound or
Element within SubComponent

2-Sarcoplasmic

26

29

100

-Glyceraldehyde

22

-Aldolase

11

-CK

-Enolase

-L.dehydrogenase

<

-Other Glycolytic
Enzyme

15

-Myoglobin

<

-Extracellular

<

-Others

15

Phosphate
Dehydrogenaes

Constituents

% in Fresh
Muscle

% in N.N.C

% of Major Sub
component of
Protein

% of Compound or
Element within SubComponent

3-Stroma

100

-Collagen

95

-Elastin

<

<

<

-Reticulin

<

<

<

-Enolase

4- Granular

100

(SPR, mitochondria,
t-tubules)

Constituents

% in Fresh
Muscle

% in N.N.C

% of Major Sub
component of
Protein

% of Compound or
Element within SubComponent

1-Vitamins
<
water soluble

<

<

100

-Niacin

<

<

<

48

-Penthothenic
acid

<

<

<

46

-Pyridoxine B6

<

<

<

-Riboflaven B2

<

<

<

-Thiamine

<

<

<

- B12, Biotin, <

Folic acid (B9)

<

<

<

Constituents

% in Fresh Muscle

% in N.N.C

% of Compound or Element
within Sub-Component

2-Others

10

100

-Cretinine

0.5

34

-FAAs

0.5

21

-Carnosine,
Anserine

0.5

21

-Inosine
Monophosphate

0.5

18

-Other nucleotide

<

Essential AAs .

Mole %

Arginine

Histadine

Isoluecine

Luecine

Lysine

Methionine

Phenylalanine

Threonine

Tryptophan

Valine

Sub Total

49

Non Essential AAs .

Mole %

Alanine

Aspartic acid + Asparagine

Cystine + Cysteine

Glutamic Acid + Glutamine

15

Glycine

Proline

Serine

Tyrosine

Hydroxyproline

<

Sub Total

51

Element

Weight %

Oxygen

73

Carbon

14

Hydrogen

10

Nitrogen

Sulphur & other inorganic

elements

<

Total

100

Refernces:
Meat Science & Application by Yiu H. Hui, WaiKit Nip, Robert Rogers
http://jn.nutrition.org/cgi/reprint/19/2/199.p
df