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Muscle Compoition 2

The document provides a detailed analysis of the composition of meat, highlighting its major components such as water, proteins, lipids, carbohydrates, nitrogenous substances, inorganic substances, and vitamins. It emphasizes the roles of lipids in flavor and shelf stability, the importance of carbohydrates in meat properties, and the nutritional value of minerals and vitamins found in meat. Additionally, it notes the variations in nutrient content based on the age of the animal and cooking effects on vitamins.

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harendrasingh11042002
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16 views12 pages

Muscle Compoition 2

The document provides a detailed analysis of the composition of meat, highlighting its major components such as water, proteins, lipids, carbohydrates, nitrogenous substances, inorganic substances, and vitamins. It emphasizes the roles of lipids in flavor and shelf stability, the importance of carbohydrates in meat properties, and the nutritional value of minerals and vitamins found in meat. Additionally, it notes the variations in nutrient content based on the age of the animal and cooking effects on vitamins.

Uploaded by

harendrasingh11042002
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Dr.

Gargi Mahapatra
Asst. Prof. cum Jnr. Sc.
Dept. of Livestock Products Technology
Bihar Veterinary College
BASU, Patna.
 Water 75% & Solids 25%

Protein- 19%
Lipids- 2.5%
Carbohydrates- 1.0-1.2%
Nitrogenous Subst.- 1.50-1.65%
Inorganic Subst.- 0.65%
Vitamins- traces
LIPIDS  Major component of carcass of
meat animal
2.5%  Highly variable component.
 Neutral lipids are glycerol esters
Types of straight chain carboxylic
Neutral Lipids acids or triglycerides with small
amount of mono & diglycerides.
(1%)
 Phospholipids are principal
Phospholipids structural & functional
constituent of cell membrane.
(1%)
 Cholesterol is a minor
Cholesterol component of animal tissue
(0.5%) present in unesterified or free
form
Saturated Fatty Acid Unsaturated Fatty Acid
Palmetic Acid Oleic Acid
Stearic Acid Linoleic Acid
Linolenic Acid
 Play a key role in shelf stability and flavor of meat.
 More susceptible to oxidation than triglycerides.
 Key factor responsible for development of off-color
and rancidity.
 Generally found as
Phosphoglycerides
Phosphatidyl Choline
Phosphatidyl ethanolamine
Phosphatidyl serine
Sphingomyelins.
 An essential dietary compound.
 Required for hormone function and cell wall
integrity.
 Manufactured in the body; 80% of the
requirement synthesized in body rest 20%
obtained from external source.
 Cooked meats do not vary much on cholesterol
content
Carbohydrates
1%found in muscles
as glycogen.  Plays a critical role in
Range- 0.5-1.5% attaining the ultimate
pH of meat
Found exclusively in
muscle, never in  Both rate and amount of
meat. glycolysis influences
color, tenderness and
Plays an important water holding capacity of
role in meat meat.
properties and
appearance.
• Molecules containing nitrogen but are not
proteins
• Contributes to meat flavour
• Ex. ATP, Creatinine, Nucleotides, Ionosine
Phosphte etc.
❖ Ranges from 0.5-1.0% of the total muscle
content.
❖ Measured as ash , obtained after complete
burning of sample in a muffle furnace.
❖ Meat is a good source of minerals like Iron
and Zinc.
❖ Iron available in meat in form of haeme
whereas Zinc present in enzyme and
hormones.
❖ Content varies with age of animal.
❖ Contains both fat soluble (A,D,E & K) and
water soluble vitamins (B complex); except
Vitamin C.
❖ Water soluble vitamins are localized in lean
tissue whereas fat soluble vitamins in fatty
tissues.
❖ Variety meats rich in vitamin B complex.
❖ Pork and mutton high in thiamine content.
❖ Pork contains 5-10 times thiamine than
mutton.
❖ Most vitamins are stable during cooking.
❖ Thiamine and vitamin B6 susceptible to heat
treatment.

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