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Meat is defined as muscle tissue from an animal that has been processed for human consumption. The edible parts of animal flesh are mainly its muscle tissue, which is made up of bundles of cells called fibres. These fibres are composed of two proteins: actin and myosin, which give the muscle its structure. The more work a muscle does, the tougher it will be as a meat product. This is due to the filaments increasing, which in turn increases the bundle, causing the muscle as a whole to become larger and stronger. Meat also contains fat, which is a unique form of connective tissue. The older the animal, the less water and the more fat. Meat is rich in protein, minerals, and vitamins.
| Characteristics | Values |
|---|---|
| Definition of Meat | All edible parts of an animal |
| Muscle Tissue Composition | Water, amino acids, carbohydrates, minerals, vitamins, and flesh |
| Meat Composition | Protein, fat, connective tissue, and exudate |
| Muscle Fibers | Actin and myosin proteins |
| Connective Tissue | Collagen, elastin, reticulin |
| Muscle Work | The more work a muscle does, the tougher it is as meat |
| Meat Tenderness | Depends on the quantity, type, and distribution of connective tissue in a muscle |
| Meat pH | 5.5 for raw meat |
| Meat Acidity | More acidic than live muscle |
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What You'll Learn
Meat is largely muscle tissue
Meat is largely made up of muscle tissue. According to the Codex Alimentarius, meat is defined as "all parts of an animal that are intended for, or have been judged as safe and suitable for human consumption". This includes muscle cells, connective tissue, and fat. The edible parts of animal flesh are mainly its muscle tissue.
Meat muscle is made of fibres, or myofibrils, bound together with connective tissue. These fibres are bundled together and linked to other muscle groups or directly to the animal's bone structure. The biochemical and structural characteristics of these muscle components can be independently modulated by genetics or environmental factors to achieve production efficiency and improve meat quality. For example, thin, short muscle fibres result in more tender meat, while thick, long fibres result in firmer meat.
The amount of connective tissue in meat can directly influence its tenderness. As an animal ages, it develops more connective tissue, which becomes highly insoluble. This is why meat from older animals tends to be tougher, while younger animals are more tender. The solubility of connective tissue, or the degree to which it dissolves during cooking, also affects meat tenderness.
Meat muscle contains 60% to 70% moisture, 10% to 20% protein, 2% to 22% fat, and 1% ash, depending on the type and species of the animal. The muscle mass of an animal can contain anywhere from 35% to 60% of its total body weight.
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Meat animals vary
Meat is defined as "all parts of an animal that are intended for, or have been judged as safe and suitable for human consumption." It is comprised of muscle cells, connective tissue, and fat. The edible parts of animal flesh are mainly its muscle tissue. Meat muscle is made of fibres, or myofibrils, bundled together with connective tissue.
The most popular meat animals are chickens, followed by pigs. Chicken meat is considered white meat, while pork is considered red meat. Red meat contains more narrow muscle fibres that tend to operate over long periods without rest, while white meat contains more broad fibres that work in short, fast bursts. The meat of adult mammals such as cows, sheep, and horses is also considered red, while turkey breast meat is considered white. Meat from goats is also red meat, though it is not widely consumed in the United States.
The quality of meat varies depending on the genetics, health, and nutritional status of the animal. For example, veal is considered a delicacy in many countries and is very lean because it comes from younger animals.
Meat production has large environmental impacts, including increasing greenhouse gas emissions, agricultural land use, and freshwater use. In 2008, cattle farming was responsible for 80% of Amazon deforestation. However, grazing livestock can be beneficial for some wildlife species, and targeted grazing can be used as a food-producing alternative to herbicide use in vegetation management.
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Muscle composition varies with age
The edible parts of animal flesh are mainly its muscle tissue. 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." It is comprised of three major components: muscle cells, connective tissue, and fat. Animal muscle tissue includes water, amino acids, carbohydrates, minerals, vitamins, and flesh.
The composition of muscle tissue changes with age. The age-related loss of muscle function is known as Sarcopenia, derived from the Greek words for flesh (sarcos) and loss (penia). It is characterized by a decline in lean body mass, loss of muscle strength and power, and reduced function. Sarcopenia is likely a multifactorial condition caused by a combination of factors such as hormonal changes, reduced physical activity, and inadequate nutrition. The primary anabolic steroid responsible for muscle loss with aging is testosterone.
The reduction in lower limb muscle cross-sectional area begins in early adulthood and accelerates after the age of 50. This reduction is associated with a decrease in contractile structures and an increase in non-contractile structures such as fat and connective tissue. The total number of muscle fibers decreases with age, with Type IIA and IIB muscle fibers showing a decline in area percentage, fiber number percentage, and mean fiber area. On the other hand, Type I fibers increase in area and number but not in size.
Additionally, the ability of muscle tissue to respond to insulin decreases with age, leading to an increased risk of insulin resistance and type 2 diabetes. The prevalence of insulin resistance and glucose intolerance is higher in older individuals, which further contributes to muscle loss. Essential amino acids continue to play a crucial role in stimulating muscle protein anabolism in elderly individuals, while non-essential amino acids become less significant.
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Connective tissue and fat add flavour
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". It is comprised of three major components: muscle cells, connective tissue, and fat. Animal muscle tissue includes water, amino acids, carbohydrates, minerals, vitamins, and flesh, but the edible parts are mainly its muscle tissue. Meat muscle is made out of fibres that are bundled together with connective tissue.
Connective tissue and fat are essential for the flavour of meat. Fat has an amazing ability to create a range of textures that we crave. For example, fat gives us crispy bacon and crunchy pork crackling. Fat also gives us a "mouthfeel" that we find irresistible. In addition, fat can make other flavours taste better. Food scientists have found that some flavours tend to stick to fat molecules, which extends the release of flavour.
The key animal fats in meat are classified using the terms "outer" fat and "intramuscular" or interstitial fat. Interstitial fat is what is found between the muscular fibres in meat and is known as "marbling". This is where veins of fat are distributed throughout a cut of meat, creating a kind of marbled effect. When a marbled piece of meat reaches around 55ºC, the fat begins to melt and cover the muscle fibres surrounding it. This creates a rich, buttery texture and enhances the flavour of the meat. Generally, meat with more marbling is more flavoursome. High-quality marbled meat is valued by chefs and avid cooks, as the fat accumulates evenly between the muscular fibres, promoting a consistently tender result when cooked.
Outer fat is the subcutaneous fat found around a piece of steak or under pork rind. A certain amount of this fat can help keep the meat moist. For example, leaving around 1.5 cm of outer fat on your meat before barbecuing will help protect your meat, and after rendering can produce delicious results.
Fat tends to absorb the aromatic compounds from an animal's food, and as the animal ages, those flavour compounds intensify. To maximise flavour in meat, it is important to understand the different kinds of animal fat.
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Muscle fibres are bound by connective tissue
When we eat meat, we are primarily consuming muscle tissue. 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". It is comprised of three major components: muscle cells, connective tissue, and fat. Animal muscle tissue includes water, amino acids, carbohydrates, minerals, vitamins, and flesh.
Muscle fibres, also known as myofibrils, are bound by connective tissue. Each muscle fibre is directly surrounded by a thin layer of connective tissue made of collagen and reticular fibres, called the endomysium. The endomysium surrounds the extracellular matrix of the cells and plays a role in transferring the force produced by the muscle fibres to the tendons. The endomysium also surrounds each bundle of muscle fibres, known as a fasciculus, which is then surrounded by another layer of connective tissue called the perimysium. The perimysium, in turn, is surrounded by the epimysium, a connective tissue sheath that encases the entire muscle.
The connective tissue layers serve several important functions. They provide support and protection for the delicate muscle cells, allowing them to withstand the forces of contraction. Additionally, they act as pathways for the passage of blood vessels and nerves, ensuring nourishment, oxygen delivery, and waste removal for the muscle fibres.
In some cases, the connective tissue may fuse with a tendon or a broad, tendon-like sheet called an aponeurosis, which attaches the muscle to another muscle or to a bone. For example, the collagen in the connective tissue layers can intertwine with the collagen of a tendon, which then fuses with the periosteum coating the bone. This allows for the transfer of tension created by the contraction of the muscle fibres, enabling movement of the skeleton.
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Frequently asked questions
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". Meat is comprised of muscle cells, connective tissue, and fat.
Meat is composed of protein, fat, connective tissue, and exudate (its natural "juice"). The muscle mass of meat could contain anywhere from 35 to 60% of the animal’s total body weight. Animal muscle tissue includes water, amino acids, carbohydrates, minerals, vitamins, and flesh.
Meat animals can include cattle, pigs, sheep, chickens, turkeys, ducks, geese, rabbits, and goats. Meat can also be sourced from hunted animals such as deer, elk, possum, moose, and bear.
The flavour of meat comes from its acidic pH level, which is usually around 5.5. This is more acidic than live muscle, which has a neutral pH of around 7.
