Usama Tayyab

DVM 4th Year

University of Veterinary & Animal
Sciences Lahore

Pakistan
 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
 cut % water % protein % fat
beef 60 18 22
pork 42 12 45
turkey 58 20 20
chicken 65 30 5
fish 70 20 10
milk 87 4 5

 American consumes average of 211.1 lbs/yr

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

 two strings twisted together ⇒ thin filaments

 Myosin ( 26 %)
 shaped like golf clubs
 cluster ⇒ thick filaments
Amorphous substance with embedded fibers
of collagen & elastin

 Collagen
 white,doesn’t 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 <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
 *know*

N N
 Myoglobin
 protein containing iron Fe2+
 purplish-red
N N
 Fe2+
Globin
O2
 Oxymyoglobin N N
 supermarket red
Fe2+
 Fe2+ O2
 Metmyoglobin N N
H2O Globin
 brownish-red
N N
 Fe3+ H2O
Fe3+

N 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 2

Energy K.J 295.332 Lysine % 8.8
Ash gm 1.8 Methionine % 4
Lipids gm 5.8 Phenylalanine 3.9
%
Carbohydrates < 0.5 Na mg 72
gm

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 20
mg
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 1.33 Se mg <10
acid B5 mg
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) 0.04 Fe mg 1.8
mg
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 0.35 Se ug 1.7
acid mg
 Nitrogenous compounds 21%
 Protein 2%
 Non Protein 19%
 Non nitrogenous compounds 79%
 % in Fresh Muscle % of Compound or Element
Constituents % in N.N.C 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
 % in Fresh Muscle % of Compound or Element
Constituents % in N.N.C 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
 % in Fresh % of Major Sub % of Compound or
Constituents % in N.N.C component of Element within Sub-
Muscle Protein Component

1-Myofibrillar 11 54 60 100
-Myosin 5 23 26 43
-Actin 2 12 13 23
(Connectin)
-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 < 1 1 2
Actinin
-Others 1 4 5 8
 % in Fresh % of Major Sub % of Compound or
Constituents % in N.N.C component of Element within Sub-
Muscle Protein Component

2-Sarcoplasmic 2 26 29 100
-Glyceraldehyde 1 6 6 22
Phosphate
Dehydrogenaes

-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
 % in Fresh % of Major Sub % of Compound or
Constituents % in N.N.C component of Element within Sub-
Muscle Protein Component

3-Stroma 1 5 6 100
-Collagen 1 5 6 95
-Elastin < < < 5
-Reticulin 1 < < <
-Enolase 1 2 3 9
4- Granular 1 5 5 100
(SPR, mitochondria,
t-tubules)
 % in Fresh % of Major Sub % of Compound or
Constituents % in N.N.C component of Element within Sub-
Muscle Protein Component

1-Vitamins < < < 100

water soluble
-Niacin < < < 48
-Penthothenic < < < 46
acid
-Pyridoxine B6 < < < 3
-Riboflaven B2 < < < 2
-Thiamine < < < 1
- B12, Biotin, < < < <
Folic acid (B9)
 % in Fresh Muscle % of Compound or Element
Constituents % in N.N.C within Sub-Component

2-Others 2 10 100
-Cretinine 0.5 3 34
-FAAs 0.5 2 21
-Carnosine, 0.5 2 21
Anserine
-Inosine 0.5 2 18
Monophosphate
-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
‫ابے سوچنا منع ھے!‬
Refernces:
Meat Science & Application by Yiu H. Hui,
Wai-Kit Nip, Robert Rogers

http://jn.nutrition.org/cgi/reprint/19/2/
199.pdf