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solid
Intermediate (common)
animal
tissues
may include game, poultry, fish
Specific (USDA)
the
Meat includes
skeletal
muscle
Fat
Livers
Skin
Brains
bone
marrow
kidneys
lungs
American
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
Carbohydrates
Fat
Vitamins
Minerals
60-72%
15.7-17.5%
7-28%
Actin
Myosin
Myoglobin
Elastin
Reticulin
Collagen (2.54% of meat, 25% of total proteins)
Nucleoprotein
Blood Protein
Hemoglobin
Albumin
Globulin
Fibrinogen
Muscle
surrounded by sarcolemma
(CM of muscle cell)
surrounded by thin
connective tissue layer
Muscle fibril
Sarcomere (myofilaments)
*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
Collagen
white,
doesnt stretch
hot water melts collagen to gelatin
Elastin
yellowish,
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
mg
150
157
0.16
0.2
Niacin B3 mg
4.2
4.5
Calories K.cal
273
317
Thiamine
B1
mg
*know*
Myoglobin
protein
containing iron
purplish-red
Fe2+
Fe2+
Fe2+
N
N
Globin
Oxymyoglobin
supermarket
Fe2+
Metmyoglobin
Fe3+
H2O
red
O2
brownish-red
O2
N
N
H2O
Fe3+
N
Globin
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
Energy K.J
295.332
Lysine
8.8
Ash gm
1.8
Methionine %
Lipids gm
5.8
Phenylalanine
%
3.9
Carbohydrates
< 0.5
Na mg
72
Salts gm
1.4
278
Fat
0.2-2.5
Ca mg
79
Citrate gm
18
Mg mg
38
Lactate gm
27
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
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
Beta-Carotene
<5
Energy KJ
514
Na
mg
0.71
Proteins
21.5
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
Mg
mg
28
Vit B6 mg
0.8
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
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
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%
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
12
13
2- Lipids
100
-Triglycerides
98
-Phospholipids
<
<
-FFAs
<
<
3- Carbohydrates
100
- Lactic acid
75
- G.6.P
<
<
13
-Glycogen
<
<
-Glucose
<
<
Constituents
% in Fresh Muscle
% in N.N.C
% of Compound or Element
within Sub-Component
4-Minerals
100
-K
46
-P
12
29
-Na
<
<
12
-Cl
<
<
-Mg
<
<
-Ca
<
<
-Fe
<
<
<
<
<
<
<
<
- Zn &
Trace Minerals
Fat soluble
Vitamins A,D,E,K
Constituents
% in Fresh
Muscle
% in N.N.C
% of Major Sub
component of
Protein
% of Compound or
Element within SubComponent
1-Myofibrillar 11
54
60
100
-Myosin
23
26
43
-Actin
12
13
23
-Titin
-Tropomyosin
-Troponin
-Nebulin
<
- C Protein
<
- M protein
<
- Alpha
Actinin
<
-Others
(Connectin)
Constituents
% in Fresh
Muscle
% in N.N.C
% of Major Sub
component of
Protein
% of Compound or
Element within SubComponent
2-Sarcoplasmic
26
29
100
-Glyceraldehyde
22
-Aldolase
11
-CK
-Enolase
-L.dehydrogenase
<
-Other Glycolytic
Enzyme
15
-Myoglobin
<
-Extracellular
<
-Others
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
100
-Collagen
95
-Elastin
<
<
<
-Reticulin
<
<
<
-Enolase
4- Granular
100
(SPR, mitochondria,
t-tubules)
Constituents
% in Fresh
Muscle
% 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
<
<
<
-Riboflaven B2
<
<
<
-Thiamine
<
<
<
<
<
<
Constituents
% in Fresh Muscle
% in N.N.C
% of Compound or Element
within Sub-Component
2-Others
10
100
-Cretinine
0.5
34
-FAAs
0.5
21
-Carnosine,
Anserine
0.5
21
-Inosine
Monophosphate
0.5
18
-Other nucleotide
<
Essential AAs .
Mole %
Arginine
Histadine
Isoluecine
Luecine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
Sub Total
49
Mole %
Alanine
Cystine + Cysteine
15
Glycine
Proline
Serine
Tyrosine
Hydroxyproline
<
Sub Total
51
Element
Weight %
Oxygen
73
Carbon
14
Hydrogen
10
Nitrogen
<
Total
100
Refernces:
Meat Science & Application by Yiu H. Hui, WaiKit Nip, Robert Rogers
http://jn.nutrition.org/cgi/reprint/19/2/199.p
df