Verma, effect of feeding water washed neem azadirachta indica seed kernel cake on the quality, lipid profile and fatty acid composition of goat meat, small ruminant research, 10. Proximate composition, amino acid profile, and oxidative. Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates. In order to obtain samples with different composition, sobrassadas were made using different proportions of meat and white fat.
The dominant meat basic meat which could include veal, game, poultry, rabbit, duck, or even fish. The muscle is approximately 75% water although different cuts may have more or less water and 20% protein with the remaining 5% representing a combination of fat, carbohydrate and minerals. Mar 01, 20 the role of meat, especially red meat, as a protein source is unequivocal. Goat meat production, composition, and quality animal. Feb 12, 2017 meat composition physical lean, fat, bone, connective tissue proportions change over time chemical 75% water 18% protein 2. The composition of meat meat is composed of, in descending order, water, protein, fat, other watersoluble organic material and watersoluble minerals. Meat has exerted a crucial role in human evolution and is an important component of a healthy and well balanced diet due to its nutritional richness. Meat is defined by the codex alimentarius as all parts of an animal that are intended for, or have been judged as safe and suitable for, human consumption.
What determines how tender or tough meat is when you eat it. Pdf ultrasonic determination of the composition of a. Effects of caponization on growth performance, carcass. Nutritional composition of red meat wiley online library. Oct 01, 2016 the average meat protein value is about 22%.
The muscle of most animals contains 75% water, 20% protein amino acids, and 5% fat, carbohydrates, and a variety of vitamins and minerals listrat et al. All samples of sobrassada were analyzed in triplicate for fat, protein and moisture contents according to the official methods iso r1443, iso r937 and iso r1442. Meat nutrition meat cutting and processing for food service. The chemical analysis of cooked foods dishes involves high costs in terms of time and. Two hundred and fifty males of a layer line were purchased and randomly divided in two equal groups.
American meat science association table 1 state of knowledge of nutrient composition of meat and meat products a. Chemical composition of chicken of various commercial brands. This chapter describes the muscle composition and the conversion of muscle into meat, the meat components nitrogen compounds and enzymes, lipids, carbohydrates, vitamins, minerals, and water, their influence in meat quality, and the factors that affect meat composition. The conditions of production determine the composition of the meat, while the marketing and postslaughter periods are of great importance for the visual appearance and the final feeding experience for the. Meat is a valuable source of high biological value protein, iron, vitamin b12 as well as other b complex vitamins, zinc, selenium and phosphorus. Lipids sources of energy, cell membrane structure and function, and metabolic functions vitamins and hormones. Meat nutritional composition and nutritive role in the human. Australian food composition tables both hard copy and electronicpdf were. Composition of meat meat cutting and processing for food.
Each muscle fiber consists of rodshaped myofibrils. Quality traits of meat along with its nutritional composition become dependent upon. Structural and prerequisite hygiene requirements b. Meat nutritional composition and nutritive role in the human diet. Composition of meat the chemical composition of meat such as basic nutrients protein, water content and fat determined by using standard methods aoac, 2000. Meat and poultry is composed of muscle, connective tissue, fat and bone. Proximate composition airdry basis, fibre diameter and gross energy of breast and thigh meat from two strains of broiler chickens 9 birdstreatment. Composition of meat meat muscle, which is what we eat, is made of fibres, bound together with connective tissue, that are mainly linked to other groups of muscles or directly to the animals bone structure. Meat with high whc will have a stronger structure and a dry texture. Fatty acids composition of meat of five native chicken. Regarding essential amino acid composition, goat meat closely resembles that of beef and lamb.
Fatty acid composition of goat organ and muscle meat of. Meat quality evaluation starts with the quality control of raw meat obtained after slaughtering. Identify meat cuts, grades, and the marketing process. Actin myosin myoglobin elastin reticulin collagen 2. According to the portuguese nutritional table data insrj, 2006 the average protein content is 22%, however it can be as high as 34. Chemical composition of meat meat nutrition free 30. Meat muscle, which is what we eat, is made of, bound together with connective tissue, that are mainly linked to other groups of muscles or directly to the animals bone structure. The most widely employed method for its determination is the filterpaper press technique. Pdf meat is a very rich and universal source of nutrients. The notes gave additional information about the foods, such as the definitions of lean and fat for meats or enrichment for grain products.
Raw, processed, prepared were released in separate sections by food group, each contained a section called notes on foods. Its all to do with the muscle fibres in the meat and the way you prepare and cook the meat. The hypothetical pork and beef sausage product at annex d for example contains four separate pork ingredients. Meat nutrition meat plays a significant role in the western diet. Three varieties of the coconut tall, dwarf and hybrid were subjected to analyse for physicochemical properties of meat and nut water, sodium na, moisture %, ash %, calcium ca, iron fe, magnesium mg, cobalt co, potassium k, ph, volatile matters, caloric value cv and total dissolved solids tds. The chemical composition of meat of different livestock species is shown in table 2. Fatty acid composition of salami made by meat from. Introduction the demand for meat in domestic market is rising at the rate of 2. Meat ranks among one of the most significant, nutritious and favored food item. Proximate analysis, heavy metal and electrolytes composition, cow meat and mutton. Explain the composition of gelatin and its properties.
The amino acid composition varies little between species on a lean meat basis, while the differences are more significant on a whole meat basis. The relative composition of fatty acids in various species varies. Essential amino acids need to be supplied on a daily basis by diet, while the body is capable of producing dispensable amino acids on its own. Pdf meat nutritional composition and nutritive role in the human. Proctor authors proctor and cunningham are affiliated with the dept.
Scribd is the worlds largest social reading and publishing site. Muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on type and species. Because these factors also in uence the structure and composition of skeletal muscle, their e ect on meat quality could largely. The present experiment was conducted in order to evaluate the effects of caponization on growth, carcass composition and meat quality of males of a layer line reared until the 34th week of age. Meat is the flesh of certain animal species that is used as food by humans and includes many tissues and edible parts although the main tissue is the muscle. The prime components of meat are water, proteins and fats, with a considerable amount of minerals and vitamins america meat science association, 2016. An excellent source of high biological value protein, vitamin b12, niacin, vitamin b6, iron, zinc and phosphorus a source of longchain omega3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and possibly also vitamin d mostly low in fat and sodium sources of a range of endogenous antioxidants and other bioactive substances including taurine.
The fat portion includes some fatsoluble substances, including some vitamins. Usda cooking yields and retention factors are important because they serve as a major resource for u. Pdf lipid and fatty acid composition of rabbit meat. Their numbers soon reach levels that cause sensory deviations and lead finally to spoilage of the meat doulgeraki et al. The second step is the estimation of the quality of cooked meat, and the final one is the quality control of meat products. Meat nutritional composition and nutritive role in the. Pdf nutritional composition of red meat semantic scholar. Lipids sources of energy, cell membrane structure and function, and. Tables on weight yield of food and retention factors of food. Statistical analysis data were evaluated statistically by the oneway analysis of variance using spss 17. Composition of meat meat is defined by the codex alimentarius as all parts of an animal that are intended for, or have been judged as safe and suitable for, human consumption. Nutritional value and fatty acid composition of some. For example, a part from carpaccio, the italian famous raw beef dish, or albese, a traditional dish of raw piemontese beef cut by hand with a sharp knife and served with an oil, lemon and garlic dressing, the. Typical processed meat products include bacon, cured ham, corned beef, canned meats, precooked meats, and sausages see meatiindustry.
Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities. This chapter will mainly focus on the variant aspects of nutritional constituents of meat including proteins and essential amino acids, fats and fatty acid profile. Proteins structure and metabolic reactions in body. Nutritional composition of red meat research online uow. Article edible insects versus meatnutritional comparison. Pdf chemical composition and nutritional content of raw. Considering the aa composition and relatively high essential amino acid score eaai, breast meat from chickens receiving the probiotic and propolis extract appears to be an interesting source of. Pdf basic chemical composition of meat and carcass quality of. However, meat protein content can vary substantially. Quality and grading of carcasses of meat animals pdf free.
Various biochemical changes and microorganisms are associated with meat, during the process of slaughter, processing and preservation. Meat is almost completely digestible and rates high on the nutritional scale as it contains high levels of proteins, consisting of both essential indispensable and dispensable amino acids. Comparison of proximate composition of mutton and beef meat the results of the proximate composition of goat and cow meat presented in fig. Meat, fish, and poultry, cooked 1 oz about 3 tbsp meat or poultry 2 oz small chicken drumstick or thigh 3 oz average deck of cards, palm of average adults hand, half of a whole, small chicken breast, medium pork chop cheese 1 oz hard cheese average persons thumb, 2 dominoes, 4 dice other 2 tbsp peanut butter pingpong ball. On larger bones such as the shanks of larger animals, it is easy to see the muscle groups in bundles if cut on the crosssection surrounded by fibres and a much heavier. The present study aimed to study the chemical composition and physical characteristics of fresh and. Composition of the forcmeat traditional forcemeatfarce is made up of four parts. The grading of carcasses carcass meat into market categories is generally based on visual assessment. Composition of broiler meat as influenced by cooking methods. Composition of foods raw, processed, prepared usda. Conversely, if whc is low then flesh is soft, moist texture watery and toughness of meat is lost.
A typical cut of meat, such as a tbone steak, is made up primarily of skeletal muscle, connective tissue, fat, bone, and a small amount of smooth muscle such as arteries and veins. Meat science 29 1991 153166 lipid and fatty acid composition of rabbit meat. Classification flesh foods usually are categorized as meat, poultry, or fish. In relation to the meats from main animal species beef, lamb, pork, and. On the other hand, with some lean fish, the total lipid content is less than 1%. Usda table of cooking yields for meat and poultry 1. How muscle structure and composition influence meat and flesh. Chemical composition of chicken of various commercial. Explain the methods of meat cookery and the rationale for using each. Composition of broiler meat as influenced by cooking methods and coating v. In meat and sh esh, these qualities are in uenced by many in vivo and postmortem pm factors such as species, genotypes, nutritional and environmental factors,slaughteringconditions,andpmprocessing.
To show how animals and their muscles differ in compositionto show how animals and their muscles differ in composition and how these differences relate to our use of meat for food. Certain species of bacteria multiply easily on fresh meat thanks to its chemical composition, favourable water activity a w value and ph value. Consumption of meat is increasing due to population growth human need for protein and calcium. Key nutrients delivered by red meat in the diet this section begins with the nutritional composition of red meat, and then focuses on the key nutrients delivered through the consumption of red meat in the context of the australian diet. The increased demand for chicken meat products has led to chickens with increased growth rates and heavier slaughter weights. Carcasses a, b and c are identical in weight but vary the data for these are shown on carcass a is trim and heavily muscled contains 50% table 3. The composition requirements for meat and bone meal, and all other animal feed ingredients used in the united states, are regulated by the association of american feed control officials aafco. Meat is an important source of amino acids the building blocks of. Fatty acid composition of salami made by meat from different.
Handbook of meat and meat processing meat composition. To evaluate the nutrient composition accuracy presented on plantbased, meat alternative food labels, 40 different meat alternative products were purchased for chemical analysis of protein, lipid, fiber, minerals and moisture using aoac methods. Many meat products will contain a number of ingredients of the same species. Composition of meat faos animal production and health division. Knowledge of their composition is the key to good health agnieszka orkusz department of biotechnology and food analysis, wroclaw university of economics and business, 53. Unit 8 composition and nutritive value of poultry meat structum 8. Measurements of ultrasonic velocity at 4, 8, 12 and. Goat meat provides an acceptable source of protein and essential amino acids to meet the dietary requirements of the average adult consumers. Important differences between species are related to the fatty acid composition.
Any substantial or systematic reproductions, redistribution, reselling, loan or. Texture is a degree of meat fineness or coarseness. Scavenging chickens are a particularly good source because of their varied diet. This section begins with the nutritional composition of red meat, and then focuses on the key nutrients delivered through the consumption.
Fat contains different types of fatty acids and their profile can be affected by several factors such as genetic type 11, feed composition 14,15 production system 16, and type of. Chemical composition of meat free download as powerpoint presentation. Minerals essential for the diet, with the exception of calcium, are found in meat, including phosphorus, iron, copper, and trace minerals. A typical cut of meat, such as a tbone steak, is made up primarily of skeletal muscle, connective tissue, fat, bone, and a small amount of smooth muscle such as arteries and. High quality meat and bone meal is usually guaranteed to contain a minimum of 50 percent crude protein. The primary importance of meat is based especially on protein content. Review article how muscle structure and composition. Poultry meat is rich in the omega3 fats poultry meat is an important provider of the essential polyunsaturated fatty acids pufas, especially the omega n3 fatty acids. Data in most food composition tables are based on nutritional value of raw meat even if only in a few cases the meat is consumed raw. Chemical composition of meat an overview sciencedirect.
Meat is also rich in b complex vitamins, such as thiamin, riboflavin, and niacin, but the fatsoluble vitamins are not all found in meat. Chemical composition of meat an overview sciencedirect topics. Basic composition and process of traditional meat products. This document pdf may be used for research, teaching and private study purposes. Nutrient composition of chicken meat agrifutures australia. Meat is a foodstuff that can be spoiled extremely quickly. Meat saturated monsaturated polyunsaturated cholesterol fat fat fat top round 35% 39% 5% 72 mg tbone 40% 40% 4% 68 mg ground beef 80% lean 39% 44% 4% 74 mg chicken breastchicken breast 29% 35% 21% 72 mg skinless 72 mg turkey 32% 18% 27% 59 mg skinless. Pdf effect of cooking method on the nutritional value of. The fatty acid composition of meat can be modified by dietary manipulation in monogastric animals, that is, pig and poultry bolte et al. Chemical composition of meat meat nutrition free 30day. Chemical composition of meat and meat products springerlink.
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