SLAUGHTER ANIMAL AND ANIMAL PRODUCT PROCESSING
SEMESTER/ ANSC 120
Meat science
focuses on the study of meat production, processing,
and preservation, as well as its composition and
structural components. A thorough understanding of
meat composition and the functions of its components
is essential for efficient processing and preservation,
ensuring that meat products maintain high safety and
quality standards. This field integrates principles from
biology, chemistry, microbiology, and food technology to
improve meat production methods and processing
techniques.
Meat MUSCLE TISSUES
● Carcass usually contains meats from Skeletal Muscle
Tissue which is the primary product processed for
refers to the edible flesh derived from slaughtered food consumption, making up 35 -65% of carcass
animals, primarily consisting of muscle tissue composed of weight. Other Smooth Muscles can be found in the
long fibers interwoven with fat and connective tissues. It offal/Visceral Organs.
includes all parts of an animal deemed safe and suitable
for human consumption. Meat serves as a crucial source of Muscles
essential nutrients such as proteins, vitamins, and ● contractile organ responsible for movement in
minerals. animals.
Objectives of Meat Science
1. Ensures the Meat product meets safety and
quality Standards
TYPES OF MUSCLES ISSUES
2. Supports Sustainable Livestock Production
3. Introduce new meat-based product Skeletal muscle Tissue
4. Improve meat preservation and processing ● Made up of long cylindrical and Multinucleated
Methods fibers (Muscle fibers) contains organelles and
5. Aids in preventing foodborne illnesses made u of sarcomeres that contains ACTIN (a key
structural Protein that make up the cytoskeleton
PARTS OF A MEAT of cells) and filament (myofibril), bundled with
connective tissues attached to the bones. These
● MUSCLE FIBERS
muscles support the movement of animals.
● CONNECTIVE TISSUE
● FAT (Muscle ➔ long cylindrical and Multinucleated
fibers) fibers
➔ contains organelles and made u of
sarcomeres that contains ACTIN
➔ surrounded by connective tissue
sheaths
ACTIN ➔ key structural Protein that make up
the cytoskeleton of cells
(myofibril), filament bundled with connective
tissues attached to the bones.
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SLAUGHTER ANIMAL AND ANIMAL PRODUCT PROCESSING
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(Silverskin connective tissue sheaths
CONNECTIVE TISSUE
-supports, protects, and gives structure to other tissues
🍒 SILVERSKIN (CONNECTIVE TISSUE SHEATH) and organs in the body
★ endomysium
★ perimysium
🍒Components of Muscles:
★ epimysium
★ Myofibrils,
★ Muscle fibers(myocytes)
★ Muscle Bundle (Fascicles)
★ Connective Tissue
CONNECTIVE TISSUE
1. Connective Tissue that supports, protects, and
gives structure to other tissues and organs in the
body
2. gives meat its structure and shape, and affects its
flavor and tenderness.
3. Mostly consist of Collagen and Elastin
KIND OF CONNECTIVE TISSUE
🍒Adipose connective tissue
★ - also known as body fat, is a type of connective
tissue that stores fat and regulates energy
★ - stores energy (triglycerides -long chain fatty
acids), serves as body insulators, cushion and
protection, and usually used in the endocrine
system
★ - one of the factors that contributes to the flavor,
texture, and appearance of meat.
🍒Smooth Muscle Tissue ★ - Can be found in the intramuscular, intermuscular,
visceral, and subcutaneous.
★ found in the walls of hollow organs and
passageways throughout the body of animals
★ Arteries, veins, stomach, Intestines, bladders, skin
★ It helps transport and store food, fluids, and gases.
Cardiac Muscle Tissue
● found in the heart muscles
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SLAUGHTER ANIMAL AND ANIMAL PRODUCT PROCESSING
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Dense irregular connective tissue
★ -Compose of a a strong CT, made up of collagen
🍒Endomysium (intramuscular)
fibers with few fibroblasts and elastin fibers that ★ The innermost layer that surrounds individual
are randomly organized (inter woven network) in muscle fibers
bundles serves as strength and stability to different ★ - Contains collagen fibers, nerve fibers, fibroblasts,
tissue fibers. and capillaries
★ - supports, protects and holds bones, muscles, and ★ - made up of collagen fibrils, proteoglycan (A matrix
other tissues and organs in place that surrounds the collagen fibril), and Elastin.
Areolar connective tissues 🍒Perimysium
★ Aka loose connective tissue connects skin to ★ The middle layer that surrounds bundles of muscle
muscle. fibers
★ - This tissue is made of cells and fibers that form a ★ - Contains collagen fiber bundles, large blood
gel-like matrix; vessels, and nerves
★ A type of loose connective tissue that's found in ★ - May be continuous with the tendon
meat, and it contributes to the tenderness and
texture of meat.
three basic components of CONNECTIVE TISSUE
4. Elastin fibers
Dense regular connective tissue 5. , Collagen fibers
6. with other organic and inorganic substance.
★ - a strong and flexible, fibrous tissue made up of
collagen protein fiber bundles together in parallel
that connects bones, muscles, and other tissues in FATS (a.k.a lipids)
the body. It's made up of tightly packed collagen
fibers that run in parallel. ★ comprises mostly monounsaturated (Liquid fats)
★ - Ex. Ligaments and tendons. and saturated fatty acids (solid at room
Temperature), with oleic, palmitic, and stearic acids
TYPE OF CONNECTIVE TISSUES IN being the most ubiquitous.
MEAT
Ligaments ➔ strong band of white fibrous CT
Composition of Fats
which connects bones to bone Fatty acids ➔ Longchain carboxylic acid.
➔ - include oleic acid
Tendons ➔ strong fibrous bands that connects (monounsaturated) and
muscle to bones palmitic acid (saturated)
Silverskin thin whitish silvery layer of fibrous Triglycerides ➔ a.k.a triacylglycelors, made up
tissue that surrounds or encases of three fatty acids attached to
the whole muscles (also called a glycerol molecule.
epimysium) made up of collagen
and elastin.
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SLAUGHTER ANIMAL AND ANIMAL PRODUCT PROCESSING
SEMESTER/ ANSC 120
produces animals has higher percentage of
- fats are important fatty acids in the Human diet because fat due to high-energy feed and limited
these fats serve as the courier of fat soluble vitamins such movement.
as Vitamin A, D, E, and K
- these fats act as a lubricant between muscle fibers and
NUTRITIONAL VALUE OF MEAT
contributes to the quality of the meat when processed or Meat is a highly nutritious food that plays a
cooked. vital role in the human diet by providing
essential nutrients needed for growth, energy
- these fats are usually can be found in between the group
of muscle bundles (intermuscular) and between muscle production, and overall health. It is an
bundles (intramuscular fats) excellent source of high-quality
protein(Myoglobin,Myosin and Actin),
essential amino acids, iron, zinc, and B
vitamins, which support muscle
development, immune function, and various
physiological processes. Unlike plant-based
foods, meat contains heme iron, which the
body absorbs more efficiently than non-heme
iron from crops. While plants offer fiber and
antioxidants, they may lack complete
proteins and certain bioavailable nutrients
FACTORS AFFECTING THE found in meat. A balanced diet that includes
COMPOSITION OF MEAT both meat and plant-based foods ensures
A. Animal Genetics and Breed
B. AGE
C. Diet and Nutrition
D. Pre-slaughtering Handling and Stress
E. Post Slaughtering Handling and Processing
COMPONENTS OF MEAT
Water (about 75%)
protein (18%)
fats (5%)
carbohydrates (1%)
salt, vitamins, sugars, and minerals (1%).
*Meat components may vary on different
factors such as age, breed(genetics),
nutrition and production management
/System. For example, Intensive farming
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