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Meat is animal tissue, often muscle, that is eaten as food. 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 composed of protein, fat, connective tissue, and exudate, or its natural juice. 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, causing its muscle to remain in a constant rigid position named rigor mortis.
| Characteristics | Values |
|---|---|
| Meat | Muscle of an animal that has been processed for human consumption |
| Composition | Protein, fat, connective tissue, and exudate (its natural "juice") |
| Muscle fibres | Long thin cells called filaments bound together to form muscle fibres |
| Muscle fibres composition | Fibres are made up of additional proteins |
| Muscle function | To expand and contract, generating movement |
| Energy source for muscles | Oxygen, which comes from blood circulation in arteries throughout the muscle |
| Meat quality | Affected by the genetics, health, and nutritional status of the animal |
| Meat flavour | Affected by the quality, quantity, and type of food consumed by the animal |
| Meat colour | Red meat becomes pink, pink meat becomes grey, and grey meat loses substantial moisture and structure |
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What You'll Learn
Meat is muscle with fat marbled through it
The fat content of meat depends on the age of the animal. Older animals have less water and more fat, while younger animals have more water and less fat. The fat content also depends on the animal's breed, diet, and lifestyle. For example, pasture-raised animals tend to have more fat within their muscle bundles, giving the meat an earthy flavour.
Marbling refers to the pattern of fat within the muscle, resembling the swirls of a marble pattern. Well-marbled meat is considered desirable because it indicates that the meat will be juicy and tender. The amount of marbling is used to determine the grade of beef, with higher-graded meat having more marbling.
Meat is composed of muscle fibres bound together with connective tissue, which are linked to other muscle groups or directly to the animal's bone structure. The quality and eating characteristics of a cut of meat depend on the quantity, type, and distribution of connective tissue in the muscle. While fat and connective tissue contribute to the overall quality of the meat, some connective tissue is inedible and is cut off.
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Meat is composed of protein, fat, and connective tissue
Meat is largely composed of animal muscle tissue. This muscle tissue is made up of three major components: muscle cells, connective tissue, and fat.
Muscle fibres, or myofibrils, are composed of bundles of thick and thin filaments arranged in a repeating pattern. These fibres are bound together with connective tissue, which is made up of elastin, reticulin, and collagen. These proteins surround and sheath muscles, forming tendons that hold muscles directly to bones. The older the animal, the more connective tissue there will be, and the tougher the meat will be.
Fat is a major component in meat and is one of the most variable compounds. Fats are very high-energy compounds that contribute to the flavour, juiciness, and texture of meat. The amount of fat can vary extensively in the animal, as well as in or on a cut of meat. As animals eat, the food is stored as fats within the muscle, so the type of food consumed will affect the flavour of the muscle.
Meat is also rich in protein, minerals, and vitamins. Muscle proteins can be categorised based on their location in the muscle structure, their physicochemical properties, and their functionality in the processing of meat.
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Meat is rich in vitamins and minerals
Meat is indeed muscle, specifically the muscle of an animal that has been processed for human consumption. The quality of the meat depends on the age of the animal, with older animals having less water and more fat, and younger animals having more water and less fat. The muscle itself is composed of fibres, connective tissue, and fat.
Vitamin B12, for instance, is an essential nutrient for blood formation, the brain, and the nervous system, and animal-derived foods such as meat are the only good dietary sources of this vitamin. Meat is also a great source of selenium, an essential trace element that serves a variety of functions in the body. Iron is another mineral found in high amounts in meat, especially beef, and is absorbed very efficiently by the body. Meat is also a good source of niacin (vitamin B3), which has various important functions in the body, as well as vitamin B6, which is important for blood formation and energy metabolism.
Meat is also rich in high-quality protein, which is important for body growth and maintenance. Animal protein contains all nine essential amino acids needed for the body's growth and maintenance. Meat is also a good source of zinc, which is important for body growth and maintenance.
In addition to these, meat also contains glutathione, an antioxidant that is found in higher amounts in grass-fed beef than in grain-fed. Conjugated linoleic acid (CLA) is another compound found in meat that may have various health benefits when consumed as part of a healthy diet.
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Meat quality is determined by the animal's age and genetics
Meat is the muscle of an animal that has been processed for human consumption. It is composed of long, thin cells called filaments, which are bound together to form muscle fibres. The quality of meat is determined by a variety of factors, with the age and genetics of the animal being two of the most significant.
Age plays a crucial role in meat quality, particularly in terms of flavour and tenderness. As an animal ages, it tends to move more, resulting in increased blood circulation. This enhanced circulation leads to the development of flavour compounds, making the meat of older animals more flavourful. Additionally, the type of muscle and the amount of exercise it gets can impact meat toughness. Wild animals, for example, tend to have tougher meat than farm-raised animals due to their higher activity levels. However, the meat of wild animals also tends to be more flavourful because of the increased circulation.
The age of an animal also affects the water and fat content of the meat. Older animals tend to have less water and more fat, while younger animals have higher water content and less fat. This difference in composition can impact the cooking qualities and taste of the meat.
Genetics also plays a significant role in meat quality. Breed differences can influence the muscle lipid fatty acid profile and intramuscular fat content. For example, the gene coding myostatin, which is associated with a double-muscled phenotype in certain cattle breeds, can impact the musculature of the animal. Additionally, genetic variations between breeds can result in differences in meat quality, with some breeds yielding more culinary meat than others.
The intestinal microbiota-muscle axis is another factor influenced by genetics. By controlling intestinal microbiota, it is possible to improve meat quality. Differences in microbiota between breeds have been observed, and these can be influenced by factors such as diet, medical treatments, and the environment.
In summary, the age and genetics of an animal are crucial factors in determining meat quality. Age influences the flavour, tenderness, and composition of the meat, while genetics can impact the musculature, fat content, and microbiota, all of which contribute to the overall quality and characteristics of the meat.
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Meat is edible raw but is mostly eaten cooked
Meat is essentially muscle, which has fat marbled through it. It is rich in protein, minerals, and vitamins. Meat is edible raw, but it is mostly eaten cooked. Cooking meat destroys potentially harmful pathogens, which remain in raw meat. Eating raw meat increases the risk of foodborne illnesses, especially for children, pregnant or nursing women, and older adults.
The nutritional differences between raw and cooked meat are not fully understood, and there is limited evidence to support the notion that raw meat is superior in this regard. Cooking breaks down proteins in meat, making it easier to chew and digest. While some vitamins and minerals may be reduced during cooking, the levels of other minerals, such as copper, zinc, and iron, can increase.
The quality and eating characteristics of a meat cut are generally based on the quantity, type, and distribution of connective tissue in the muscle. The more work a muscle does or the more weight it supports, the tougher the meat will be. This is due to the increase in filaments, which form bundles of muscle fibers, making the muscle larger and stronger but less tender.
While some cultures have historical raw beef dishes, such as steak tartare, carpaccio, and Pittsburgh rare steak, it is important to note that properly sourcing and preparing raw meat is crucial to reduce the risk of foodborne illnesses. For example, choosing a whole piece of meat, such as a steak, over prepackaged minced meat can lower the risk of contamination.
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Frequently asked questions
Yes, meat is animal tissue, often muscle, that is eaten as food. 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 majorly composed of animal muscle tissue.
Meat is composed of protein, fat, connective tissue, and exudate (its natural "juice"). Meat muscle is made out of fibres that are bundled together with connective tissue. The meat we eat 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.
Generally speaking, the older the animal, the less water and the more fat. The younger the animal, the more water and the less fat.
As heat is applied to a muscle, or “steak”, many things can happen, and all in a particular sequence. This process, called denaturation, begins precisely at 105°F. At this temperature, you can’t visibly see physical changes, but things are starting to happen to the structure of the fibres and water content. Calcium proteins begin to lose integrity until 122°F, where meat reaches what we know as rare. There is some browning, texture change and moisture loss on the outside, but inside the meat is still red and barely warm.
