Logan Steele
Meat is defined as muscle tissue from a meat animal, and animal muscle tissue includes water, amino acids, carbohydrates, minerals, vitamins, and flesh. The edible parts are mainly its muscle tissue, and the muscle fibres are bundled together with connective tissue. The quality, quantity, and type of food consumed by the animal will affect the flavour of the muscle. Meat also contains extramuscular (outside) fat, which the animal uses to store energy, and intramuscular fat, which contains things like cholesterol. Once slaughtered, the animal's blood circulation ceases, and its heart stops beating. As lactic acid builds up, the acid causes calcium to be released into the muscle, making it contract. This process repeats itself as more calcium is pumped into the muscle, until all of its energy is exhausted, making it constantly contract without the ability to relax, resulting in rigor mortis.
| Characteristics | Values |
|---|---|
| Definition of Meat | Muscle tissue from an animal |
| Meat Animals | Cattle, pigs, sheep, chickens, turkeys, ducks, geese, rabbits, goats, deer, elk, possum, moose, bear |
| Muscle Composition | Water, amino acids, carbohydrates, minerals, vitamins, flesh |
| Muscle Fibers | Actin, myosin |
| Connective Tissue | Collagen, elastin |
| Fat | Intramuscular, extramuscular |
| Age of Animal | Younger animals have more water, older animals have more fat |
| Ham | Thigh muscles cured in brine and smoked |
| Bacon | Cut of pork with higher fat content |
| Ground Beef | 85% lean beef is 85% muscle, 15% fat |
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What You'll Learn
Meat is 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. Meat muscle is made out of fibres that are bundled together with connective tissue. These muscle fibres, also known as myofibrils, contain filaments arranged in a repetitive pattern alongside the other myofibrils.
The structure of meat is mostly composed of an animal's muscle tissue. The edible parts of animal flesh are mainly its muscle tissue. Muscle fibres are found inside the muscle and are grouped in bundles, linked through the connective tissue. The meat we consume is mostly made up of animal muscles that have gone through a conversion process that begins once an animal is killed, which ultimately causes its muscle to remain in a constant rigid position named rigor mortis.
There are internal and external factors that can affect the structure and chemical composition of meat, such as an animal's breed, species, gender, age, or diet. For example, thin, short muscle fibres result in more tender meat, while thick, long fibres result in firmer meat. A ribeye steak, for instance, is a tender cut with thin, short muscle fibres, whereas beef flank is an example of a tough cut with long, thick muscle fibres.
Additionally, fats and oils, known as lipids, can influence meat's flavour, juiciness, tenderness, and caloric content. They can also cause variations in the meat's muscle fibres. For instance, ground beef that is labelled as 85% lean is 85% ground muscle and 15% ground fat.
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Organs are also meat
When we think of meat, we often picture a chunk of muscle meat from the breast, thigh, or shoulder of an animal. However, organ meats, also known as offal, are also considered meat. Organ meats are the entrails (intestines) and internal organs of butchered animals. While some organ meats, such as the liver, heart, and intestines, are commonly consumed, others such as the stomach, lungs, testicles, and pancreas are less frequently eaten.
Organ meats have been a part of the human diet for centuries and continue to be widely consumed in some parts of the world. They are a good source of various nutrients and minerals, including essential amino acids, vitamin B12, magnesium, folic acid, and fat-soluble vitamins like vitamins D, K, and A. Organ meats tend to be higher in certain micronutrients than muscle meats, and they are also rich in trace elements of iron and zinc. For example, the liver is particularly rich in vitamin A, vitamin B12, and niacin (vitamin B3). Additionally, organ meats are high in protein and low in carbohydrates.
The nutritional content of organ meats can vary depending on the animal and the specific organ. For instance, the vitamin A content in raw beef liver is significantly higher than in other organ meats, while the concentration of thiamin in pig offal is similar to that of ox or sheep offal. Despite the nutritional benefits of organ meats, their appeal has diminished in some places, especially where large cuts of muscle meat are relatively inexpensive.
It is worth noting that some organ meats, such as the heart, are composed of specialized muscles, while others, like the liver, are glands. Bone marrow, though not an organ, is also considered meat and is known for its delicious flavour. While it is not typically classified as organ meat, it is often mentioned in discussions of meat consumption. Overall, organ meats offer a range of nutritional benefits and can be a valuable addition to one's diet.
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Meat animal types vary
Meat is mostly muscle, but it can also include fat, veins, arteries, skin, and even bone marrow. Organ meat, or offal, is also considered meat and can include the liver, heart, and intestines.
Meat animal types do indeed vary, and the type of meat we eat from each animal differs. For example, beef cattle provide different cuts of meat, such as ribs, steak, and ground beef, while dairy cows provide milk, cheese, yogurt, and butter. Male dairy calves that are not used for beef are often used for veal, which is considered a delicacy in many countries. Veal is meat from younger animals and is very lean and tender.
Sheep provide meat in the form of lamb (from animals less than a year old) or mutton (from animals older than a year). While sheep meat is mainly consumed in Europe and the Mid-East, sheep are primarily raised in Australia and New Zealand. Goat meat is not widely consumed in the United States but is a popular protein source in developing countries.
Pork is meat from pigs, and it can be cured to make ham or bacon, or consumed in its raw form as pork chops or loin. Ham, specifically, is made from the thigh muscles cured in a liquid brine of curing salts and sugar, then smoked.
Other types of meat include chicken, turkey, and fish, such as tuna and lobster. Meat from horses is also consumed in many countries.
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Meat's composition varies with age
Meat is defined as the muscles of warm-blooded, terrestrial, four-legged animals, such as cattle, sheep, and pigs. It also includes the glands and organs of these animals. The composition of meat varies depending on the breed, type of feed, climatic conditions, and the cut of meat. The fat content of meat is the most variable component and can range from 1-2% to 80-90% or more. The remainder consists of water and protein, which typically exist in a 3.6:1 to 3.8:1 ratio.
The composition of meat also changes as the animal ages. For example, the flesh of young ovine animals under 12 months old is made of ground or minced meat and is used for cooked and smoked sausages. The meat of older animals tends to have a higher fat content and may be tougher due to increased connective tissue.
The muscle fibres in meat are made up of cells that contain the proteins actin and myosin. These fibres are held together by connective tissues, which are made up of collagen and elastin, two fibrous proteins. Fat is deposited in fat cells, which then form fatty tissues found around various organs, under the skin, and within muscles. Bones are composed primarily of bone tissue.
Meat is a rich source of high-value proteins, various fats, vitamins, and minerals. Organ meat, such as liver, is particularly high in Vitamin A, Vitamin B1, and nicotinic acid. While meat is a significant component of a nutritious and balanced diet, it should be consumed in moderation due to its fat and fatty acid content.
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Meat alternatives exist
Tofu, made from soybeans, is a popular meat alternative due to its versatility and ease of use. It can be used in dishes such as tacos, pot pies, and burgers. Tempeh, another soybean product, is also used as a meat substitute, particularly in Indonesian cuisine. Seitan, made from wheat protein, is another popular option that can be used in dishes such as tacos, pasta, and burgers.
Other meat alternatives include textured vegetable protein, a by-product of extracting soybean oil, which is often used as a meat analogue or extender. It has a high protein content and is quick to cook. Vegan chicken nuggets, made from pea protein, soy protein, textured vegetable protein, and wheat gluten, are another example of meat alternatives.
Whole legumes, such as beans and lentils, are also used as meat substitutes, providing a good source of protein and fiber. Grilled portobello mushrooms are another "meaty" option, although they are not as nutrient-rich as meat, lacking in iron, B12, and zinc. Jackfruit is another fruit-based meat substitute, offering a good source of vitamins, minerals, antioxidants, and fiber, although it has less protein than meat.
Some meat alternatives are designed to replicate specific types of meat. For example, vegetarian bacon can be made from tempeh, and tofurkey is a faux turkey made from tofu or seitan and seasoned with herbs and spices. Cauliflower can also be coated in flour and baked or fried to imitate chicken wings or steak.
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Frequently asked questions
Meat is defined as muscle tissue from an animal. It also includes offal or organ meat.
Animal muscle is made up of bundles of cells called fibres. It contains water, amino acids, carbohydrates, minerals, vitamins, and flesh.
Meat is composed of protein, fat, connective tissue, and exudate (its natural "juice"). The muscle mass of an animal can contain anywhere from 35 to 60% of its total body weight.
Generally, the older the animal, the less water and the more fat. Younger animals have more water and less fat.
Ham is made from the thigh muscles of an animal, typically cured in a brine solution of salt and sugar, and then smoked.
