Chemical Composition Of Meat

Usama Tayyab DVM 4th Year

University of Veterinary & Animal Sciences Lahore

Pakistan

 General  solid

(historical)

food, i.e. that which is not “drink”

 Intermediate

(common)

 animal

tissues  may include game, poultry, fish  Specific  the

(USDA)

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 (%)

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

60-72% 15.7-17.5%

 Carbohydrates  Fat  Vitamins  Minerals

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,

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  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

P

mg

150

157

0.16

0.2

Niacin B3 mg

4.2

4.5

Calories K.cal

273

317

Thiamine

B1

mg

*know*

N

 Myoglobin  protein

containing iron  purplish-red  Fe2+

Fe2+

 Fe2+

N

N Globin

 Oxymyoglobin  supermarket

N

N

red

 Metmyoglobin  Fe3+

H2O

N

Fe2+

O2

 brownish-red

O2

N N

H2O

N

Fe3+ N

Globin

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

Salts gm

1.4

K

278

Fat

0.2-2.5

Ca mg

79

Citrate gm

18

Mg mg

38

Lactate gm

27

P

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

K

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

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

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

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

<

<

<

% in N.N.C

% of Major Sub component of Protein

% of Compound or Element within SubComponent

1-Myofibrillar 11

54

60

100

-Myosin

5

23

26

43

-Actin

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

(Connectin)

% in Fresh Muscle

Constituents

% in Fresh Muscle

% in N.N.C

% of Major Sub component of Protein

% of Compound or Element within SubComponent

2-Sarcoplasmic

2

26

29

100

-Glyceraldehyde

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

Phosphate Dehydrogenaes

Constituents

% in Fresh Muscle

% in N.N.C

% of Major Sub component of Protein

% of Compound or Element within SubComponent

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 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

<

<

<

3

-Riboflaven B2

<

<

<

2

-Thiamine

<

<

<

1

- B12, Biotin, < Folic acid (B9)

<

<

<

Constituents

% in Fresh Muscle

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

‫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