Logan Steele
Meat is defined as muscle tissue from an animal. The edible parts of animal flesh are primarily its muscle tissue, which is made up of muscle cells, connective tissue, and fat. Meat also contains extramuscular (outside) fat, which the animal uses to store energy, and intramuscular fat, which contains things like cholesterol. The more animals move and exercise their muscles, the larger their number of muscular fibrils, which may be associated with more juiciness and a stronger meat flavor.
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What You'll Learn
- Meat is defined as muscle tissue from animals
- Muscle tissue is made up of muscle cells, connective tissue, and fat
- Meat also contains extramuscular (outside) fat, which provides energy for the animal
- Rigor mortis is a process that affects the tenderness and juiciness of meat
- Meat animals include cattle, pigs, sheep, chickens, and turkeys
Meat is defined as muscle tissue from animals
Muscles are made up of bundles of cells called fibers, which contain filaments of two proteins: actin and myosin. These proteins give the muscle its structure. Other muscle components include connective tissue like collagen and elastin.
Animal muscle tissue includes water, amino acids, carbohydrates, minerals, vitamins, and flesh. On average, muscle mass can contain anywhere from 35 to 60% of an animal's total body weight. Most animal muscle consists of about 75% water, 19% protein, 2.5% intramuscular fat, 1.2% carbohydrates, and about 2.3% other substances.
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. This process causes the muscle to remain in a constant rigid position called rigor mortis. The development of rigor mortis affects the tenderness and juiciness of the meat. As the cells acidify, enzymes that break down protein structures are activated, weakening the bonds that hold muscle fibers together and softening the meat. This is why slaughterhouses often store meat for extended periods before selling it.
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Muscle tissue is made up of muscle cells, connective tissue, and fat
Meat is mostly muscle. The muscle tissue we eat is made up of muscle cells, connective tissue, and fat.
Muscles are composed of bundles of cells called fibres, each of which contains filaments of two proteins: actin and myosin, which give the muscle its structure. The connective tissue sheath covering each fasciculus (a bundle of muscle fibres) is known as perimysium, and the innermost sheath surrounding individual muscle fibres is known as endomysium. The outermost layer of connective tissue surrounding the entire muscle is called epimysium. Tendons (tough bands of connective tissue) attach skeletal muscle tissue to bones.
The muscle fibres are red and white and have a striated, or striped, appearance. This is due to the arrangement of actin and myosin filaments, which form distinct bands. The dark A band and light I band are the fundamental units of contraction, also referred to as sarcomeres. The sarcomere consists of a central M line, with thick myosin filaments attached to either side.
In addition to muscle tissue, meat also contains fat. This includes extramuscular (outside) fat, which the animal uses to store energy, and intramuscular fat, which contains substances like cholesterol and is usually referred to as marbling. The amount of fat in meat varies depending on the type and cut. For example, bacon comes from a part of the pig with a higher fat content, while ham is the cured thigh muscle, which has a lower fat content.
It's important to note that meat can also include offal or organ meat, such as liver, kidney, heart, and tripe. These are distinct from muscle tissue and have different compositions.
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Meat also contains extramuscular (outside) fat, which provides energy for the animal
Meat is primarily composed of muscle tissue, but it also contains fat, which influences the meat's quality. The fat content in meat can be categorised into intramuscular fat (IMF) and extramuscular fat. IMF is fat found within the muscle, whereas extramuscular fat is found outside the muscle.
Extramuscular fat, or external fat, is found outside the muscle fibres and serves as an energy source for the animal. It is also known as subcutaneous fat, which is present in bacon, for example. Bacon is produced from the abdominal muscles and subcutaneous fat of a pig. The amount of fat in meat varies depending on the animal's age, breed, gender, and feed.
The fat in meat, including extramuscular fat, has implications for both the meat's palatability and its nutritional value. A moderate amount of fat in meat can enhance its flavour and juiciness. This is because fat lubricates the muscle fibres, resulting in a juicier cooked product. Additionally, fat increases the calorie content of meat.
The presence of higher levels of fat in meat can also influence the cooking process. Fat conducts heat at a slower rate than lean tissue, allowing meat with higher fat content to withstand higher external cooking temperatures without becoming overcooked on the inside. This is particularly advantageous for those who prefer their meat well-done.
In summary, meat contains both muscle tissue and fat, including extramuscular fat, which is an energy source for the animal. The fat content in meat impacts its flavour, juiciness, and cooking characteristics, contributing to the overall eating experience.
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Rigor mortis is a process that affects the tenderness and juiciness of meat
Meat is mostly muscle. Muscles are made up of bundles of cells called fibres, each of which contains filaments of two proteins: actin and myosin, which give the muscle its structure. The contractile system of muscles contributes to meat tenderness. After slaughter, but before rigor mortis, the filaments can slide over each other. However, after rigor mortis, the two types of filaments become fixed, reducing chewing ability.
The onset of rigor mortis can be accelerated by stimulating the muscles to contract and use up energy. This can be done by applying a high voltage during chilling, which increases tenderness. Suspending a beef carcass from the hip, rather than the Achilles heel, stretches the muscles and avoids contractions before rigor mortis, leading to increased tenderness in the leg and loin muscles. The rate at which a carcass is chilled can also impact the state of the muscle contractions and the toughness of the meat.
The time required for optimal tenderising varies depending on the type of meat. For example, it takes about four days for pork meat to become noticeably softer and tenderer, but double that for beef, veal, and rabbit. Meat frozen immediately after slaughter doesn't go through this process and remains considerably tougher.
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Meat animals include cattle, pigs, sheep, chickens, and turkeys
Meat is predominantly muscle tissue. Muscles are made up of bundles of cells called fibres, each of which contains filaments of two proteins: actin and myosin, which give the muscle its structure. Other muscle components include connective tissue like collagen and elastin.
Pigs are another major source of meat globally, with China as the leading producer. Ham and bacon are cured and smoked cuts of pork. Ham is the thigh muscles cured in a liquid brine of curing salts and sugar, then smoked. Bacon, on the other hand, comes from the abdominal muscles and subcutaneous fat of the pig and is usually dry-cured with a rub of special salts and sugar, then smoked.
Sheep are also commonly used for meat, primarily in the form of lamb (from sheep less than a year old) or mutton (from sheep older than a year). Sheep are mainly raised in Australia and New Zealand, but their meat is mostly consumed in Europe and the Middle East. In addition to meat, sheep also provide wool, which is used to make clothing and other items, as well as milk, which can be made into dairy products.
Chickens are another significant source of meat, with over 21 billion chickens in the world as of 2012. Chicken meat is a major component of global poultry production, which has seen a dramatic rise in recent years. In addition to meat, chickens also provide eggs, which are safe to eat and can be used for food or other purposes.
Turkeys are well-known for their role as the centerpiece at Thanksgiving, and they are a growing source of lean protein. Turkey meat is often used to create alternative products such as turkey bacon and sausage. Like chickens, turkeys also provide eggs, which are safe for human consumption.
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Frequently asked questions
Meat is defined as muscle tissue from an animal.
Muscles are made of bundles of cells called fibres. They are composed of about 75% water, 19% protein, 2.5% intramuscular fat, 1.2% carbohydrates and 2.3% other substances like amino acids and minerals.
Skeletal muscles are the most important muscle type for meat production. They are the only muscles that can be consciously manipulated.
These are called offal, or organ meat. Offal also includes sweetbreads, tripe, gizzards and brain.
Once an animal is killed, its muscles go through a conversion process that causes them to remain in a constant rigid position, known as rigor mortis.
