chemical composition of meat

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


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


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


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



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



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



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



1-Vitamins water soluble

< < < 100

-Niacin < < < 48-Penthothenic acid

< < < 46

-Pyridoxine B6 < < < 3-Riboflaven B2 < < < 2

-Thiamine < < < 1

- B12, Biotin, Folic acid (B9)

< < < <



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

chemical composition of meat

Documents