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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 (its natural juice). The edible parts of animal flesh are primarily its muscle tissue, which is made up of muscle cells, connective tissue, and fat. Meat muscle is made of fibres that are bundled together with connective tissue. The muscle mass of livestock and fish species used for food can represent 35 to 60% of their body weight. The classification of white and red meat is based on the type of fibres that the muscle tissue is made of. White meat is lighter due to low concentrations of myoglobin in the muscle tissue, whereas red meat is darker due to higher amounts of myoglobin present. Muscle meats have biological functions within the body and are a source of various nutrients, such as B vitamins, selenium, magnesium, and zinc.
| Characteristics | Values |
|---|---|
| Definition | "All parts of an animal that are intended for, or have been judged as safe and suitable for human consumption" |
| Composition | Muscle cells, connective tissue, and fat |
| Muscle Tissue Composition | 90% muscle fibres, 10% connective and fat tissues |
| Connective Tissue | Endomysium, perimysium, and epimysium |
| Nutrients | B vitamins, omega-3 fatty acids, selenium, magnesium, zinc, iron, phosphorus, coenzyme Q10 |
| Protein Content | 10% to 20% |
| Fat Content | 2% to 22% |
| Moisture Content | 60% to 70% |
| Ash Content | 1% |
| Colour | Influenced by myoglobin content; white meat has low levels, red meat has high levels |
| Tenderness | Influenced by the amount and solubility of connective tissue |
| pH | 5.5 for raw meat |
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What You'll Learn
Meat is defined as animal parts fit for human consumption
Meat is a part of the human diet in most cultures and is a significant source of nutrition for people worldwide. 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". The edible parts of meat are mainly the animal's muscle tissue, which is composed of muscle cells, connective tissue, and fat. The meat we consume is mostly made up of animal muscles that have gone through a conversion process that begins once an animal is slaughtered. This process involves the depletion of oxygen and the buildup of lactic acid, which causes a decrease in pH levels and the release of calcium into the muscle, leading to constant contraction without relaxation.
The structure of meat muscle is made up of fibres bundled together with connective tissue. Muscle fibres, also known as myofibrils, contain filaments arranged in a repetitive pattern. The fat content in meat varies depending on the species and breed of animal, the way it was raised, its diet, the part of the body, and the methods of butchering and cooking. Wild animals tend to be leaner than farm animals, and consumer demand for leaner meat has led to a reversal of decades of breeding meat animals for fatness.
Meat can be classified as white or red, depending on the type of muscle fibres present. White meat, such as poultry, has low concentrations of myoglobin and does not require oxygen to produce energy for muscle contractions. Red meat, such as beef, has higher amounts of myoglobin and requires a rich supply of oxygenated blood for prolonged muscle contractions. Red meat is generally more expensive than white meat and provides more protein, fats, minerals, and water-soluble vitamins.
Meat can be consumed raw but is typically cooked through methods such as stewing, roasting, smoking, or salting. Cooking meat improves its flavour and texture and can reduce the risk of foodborne illnesses. However, processed and cooked meat may contain carcinogens, and the consumption of red and processed meat has been linked to increased health risks, including cancer, coronary heart disease, and diabetes.
Meat production has environmental impacts, including increased greenhouse gas emissions, agricultural land use, and freshwater use. The global demand for meat continues to grow, and one of the pressing challenges is to produce and consume meat in a more sustainable way.
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Muscle meat includes boneless meat and other ingredients
Muscle meat is the primary component of a raw diet and is essential for a complete and balanced diet. The term "muscle meat" includes ingredients other than boneless muscle meat. The classification of white and red meat is based on the type of muscle tissue fibres. White meat is lighter due to low concentrations of myoglobin in the muscle tissue because fast-twitch fibres do not require oxygen to produce energy for muscle contractions. Red meat, on the other hand, is darker due to higher amounts of myoglobin present in the muscle tissue as slow-twitch fibres require a rich supply of oxygenated blood to produce sufficient energy for prolonged muscle contractions.
Red meats provide more protein, fats, minerals, and water-soluble vitamins in comparison to white meat proteins. However, red meat is more expensive than white meat. It is recommended to feed a minimum of 50% red meat in a raw diet. Boneless muscle meat and raw meaty bones (RMB) naturally provide raw fat depending on the protein option. Some muscle meats are very lean, with little to no fat, while other meats include higher amounts of fat.
Boneless meat is meat that does not have the bone attached. Boneless cuts are typically considered less flavorful but cook faster and do not require eating or carving around the bone. For example, boneless chicken breasts are considered more versatile and easier to handle compared to bone-in breasts. They are also lower in fat and a better source of protein. Boneless meats are more widely available due to their popularity for convenience.
Bone-in meat, on the other hand, includes the bone within the cut. The bone adds several components to the meat, such as the compact bone itself, the marrow inside, and the fat and connective tissue that anchors the bone to the muscle. Bone-in meat can influence the flavour, texture, nutritional profile, and cooking method required for a dish. The bone conducts heat within the meat, allowing it to cook more evenly and preventing the meat from drying out and shrinking during cooking. Bone-in meat is also a good source of collagen, which transforms into gelatin when cooked, providing benefits for gut health and joint health.
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Meat muscle is made of fibres bound by connective tissue
Muscle meat is defined as all edible parts of an animal, which are deemed safe and suitable for human consumption. It is composed of three major components: muscle cells, connective tissue, and fat.
The amount of connective tissue in meat can influence its tenderness. For example, older animals tend to have more connective tissue, which becomes highly insoluble, leading to tougher meat. On the other hand, younger animals have less connective tissue, resulting in more tender meat. Cooking methods can also affect the solubility of connective tissue. Moist heat cooking methods, such as stewing or braising, are better suited for breaking down collagen into gelatin, making the meat more tender.
The classification of meat into white and red types is based on the muscle fibres' composition. White meat, or fast-twitch fibres, has low myoglobin concentrations due to their ability to produce energy without oxygen. In contrast, red meat, or slow-twitch fibres, has higher myoglobin levels as they require oxygenated blood to generate energy for prolonged muscle contractions. Red meat is generally more nutritious and provides more protein, fats, minerals, and water-soluble vitamins than white meat.
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Meat muscle contains moisture, protein, fat, and ash
Muscle meat is the primary component of a raw diet and is essential for a complete and balanced diet. The edible parts of animal flesh that we consume are mainly its muscle tissue. The structure of meat muscle is made of fibres, bundled together with connective tissue, and linked to other muscle groups or the animal's bone structure.
Protein functionality is a general term for any physicochemical property that affects the processing and behaviour of protein systems, judged by the quality attributes of the final product. The major functional properties are water-binding ability, fat stabilization, particle-to-particle binding ability, and the development of desirable colour properties. The contractile properties of muscle fibres depend on myosin heavy-chain isoforms (MyHCs) present within the thick filaments. The thin filaments, known as actin, contain two other proteins called troponin and tropomyosin, which help regulate muscle contraction.
Fat is a major component in meat and is found throughout the carcass or cuts of meat. It contributes to the shelf life, flavour, colour, and texture of meat. The amount of fat can vary extensively in the animal and in the cut of meat. Well-marbled meat, or meat with fine threads of fat, is usually juicier and more tender.
Ash is also present in meat muscle, though in smaller quantities.
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Meat quality depends on muscle structure and composition
Meat quality is influenced by many factors, including the structure and composition of the muscle. The muscle mass of livestock and fish species used for human consumption represents 35 to 60% of their body weight. This muscle mass consists of muscle fibres, connective tissue, and intramuscular fat, all of which play a crucial role in determining meat quality.
Muscle fibres, also known as myofibers, are the basic units of muscle tissue. They are responsible for generating tension, which leads to muscle contraction and movement. There are two types of muscle fibres: fast-twitch (white meat) and slow-twitch (red meat). White meat has low concentrations of myoglobin, resulting in a lighter colour, while red meat has higher amounts of myoglobin, giving it a darker appearance. The type of muscle fibre influences the nutritional content, with red meat containing higher levels of protein, fats, minerals, and water-soluble vitamins compared to white meat.
Connective tissue is another important component of muscle structure. It surrounds and connects muscle fibres, providing structural support and protection. The connective tissue in skeletal muscle includes the endomysium, perimysium, and epimysium, each surrounding different components of the muscle. The composition and distribution of connective tissue impact the meat's tenderness, juiciness, and overall technological value.
Intramuscular fat, also known as marbling, is found within the muscle fibres. It contributes to the flavour, juiciness, and overall acceptance of the meat by consumers. Differences in lipid levels can lead to variations in the thickness of myosepta, which are the "white stripes" observed in meat. In fish, red muscles, which quickly oxidize and turn brown or black, are often removed from premium products to enhance their appearance.
The contractile and metabolic types, size and number of muscle fibres, as well as the content and composition of connective tissue and intramuscular fat, all play a role in determining meat quality traits such as appearance, colour, tenderness, juiciness, flavour, and technological value. These factors can be influenced by genetics and environmental factors, allowing for potential improvements in meat quality through selective breeding and optimized rearing conditions.
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Frequently asked questions
Muscle meat is the edible parts of animal flesh, mainly consisting of muscle tissue.
Muscle meat is made of muscle fibres, or myofibrils, bound together by connective tissue. It also contains protein, fat, vitamins, minerals, and water.
Muscle meat includes boneless muscle meat, tongues, heart, lungs, and gizzards.
White meat is lighter due to low concentrations of myoglobin in the muscle tissue. Red meat is darker and has higher amounts of myoglobin as the muscle fibres require oxygenated blood to produce energy for muscle contractions.
