Logan Steele
When we refer to meat, we are usually referring to the muscle tissue of an animal. Meat animals can include cattle, pigs, sheep, chickens, turkeys, ducks, geese, rabbits, and goats. Muscle is made up of bundles of cells called fibres, each containing filaments of two proteins: actin and myosin, which give the muscle its structure. The muscle fibres undergo chemical and physical changes before they become edible meat. The stiffness of muscle fibres after death, known as rigor mortis, affects the tenderness and juiciness of the meat. The more animals exercise their muscles, the larger their number of muscular fibrils, which may be associated with more juiciness and a stronger meat flavour.
| Characteristics | Values |
|---|---|
| Definition of meat | Muscle tissue from a meat animal |
| Meat animals | Cattle, pigs, sheep, chickens, turkeys, ducks, geese, rabbits, and goats |
| Muscle composition | 75% water, 19% protein, 2.5% intramuscular fat, 1.2% carbohydrates, 2.3% other substances like amino acids and minerals |
| Muscle structure | Bundles of cells called fibers, each containing filaments of two proteins: actin and myosin |
| Other muscle components | Connective tissue like collagen and elastin, extramuscular (outside) fat, and intramuscular fat |
| Muscle function | Movement and contraction |
| Muscle types | Cardiac, smooth, and skeletal |
| Muscle control | Cardiac and smooth muscles are not under voluntary control, skeletal muscles are |
| Muscle growth | Sarcoplasmic hypertrophy, myofibrillar hypertrophy, or a combination of both |
| Muscle and meat | Muscle tissue undergoes chemical and physical changes to become edible meat |
| Muscle tenderness | Affected by rigor mortis, aging, and other factors like type of meat and pre-slaughter stress |
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What You'll Learn
Muscle is a good source of protein
Muscle tissue is a major component of meat, and it is a good source of protein. Meat is derived from the muscles of animals such as cattle, pigs, sheep, chickens, and turkeys, among others. These muscles are composed of bundles of cells or fibres, each containing filaments of two proteins: actin and myosin, which provide structure to the muscle. Typically, animal muscle consists of about 75% water, 19% protein, 2.5% intramuscular fat, 1.2% carbohydrates, and 2.3% other substances, including amino acids and minerals.
Protein is essential for our health, as it helps build and repair our muscles, bones, and skin. It also plays a role in producing hormones and enzymes, which are necessary for various bodily functions. Meat, particularly muscle tissue, is a rich source of protein and provides all the necessary amino acids that our bodies need to function properly.
The skeletal muscles in meat are the most important for production, as they are the only muscles that can be consciously manipulated. Their primary function is to contract, enabling movement. The more animals exercise these muscles, the larger the number of muscular fibrils, which may result in juicier and more flavourful meat. Additionally, the process of converting muscle to meat involves chemical and physical changes that impact the tenderness and taste of the meat.
Meat also contains extramuscular fat, which the animal uses for energy storage, and intramuscular fat, which includes substances like cholesterol. The amount of fat and protein in meat can vary depending on the type and cut. For example, ground beef that is labelled as "85% lean" consists of 85% muscle and 15% fat.
Overall, muscle tissue is a significant component of meat and provides a substantial amount of protein, making it a valuable part of our diet.
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It contains essential amino acids
Meat is mostly muscle tissue. When we eat muscle, we are consuming a specialised cellular hyperstructure that allowed the animal to move when it was alive. 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.
Muscles consist of about 75% water, 19% protein, 2.5% intramuscular fat, 1.2% carbohydrates, and about 2.3% other substances like amino acids and minerals. The protein in muscles is made up of amino acids, which are the building blocks of muscle tissue. Amino acids are essential for several bodily functions, including building muscle tissue, boosting the immune system, and regulating metabolism.
There are three main types of muscle: cardiac, smooth, and skeletal. Cardiac and smooth muscle groups are not under voluntary control and are responsible for the contractions in the heart and digestive system, respectively. Skeletal muscles, on the other hand, are the only muscles that can be consciously manipulated. They are responsible for the thousands of small and large movements we make every day.
When an animal is slaughtered, its muscle tissue undergoes chemical and physical changes before it becomes edible meat. These changes are what scientists attempt to replicate in cultured meats to create a sensorially palatable imitation of real meat.
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Muscle is made up of elastic tissue
Muscle tissue is composed of specialised cells known as muscle cells or myocytes, which are commonly referred to as muscle fibres. Myocytes are characterised by protein filaments known as actin and myosin, which slide past each other to produce contractions that move body parts and internal organs. These proteins are not exclusive to muscle cells, but myocytes are distinguished by the abundance of these proteins within their cytoplasm.
A typical muscle is serviced by 50 to 200 or more branches of specialised nerve cells called motor neurones. These nerve cells plug directly into the skeletal muscle, with the point of contact between the two known as the neuromuscular junction. An individual muscle fibre is made up of blocks of proteins called myofibrils, which contain specialised molecules and proteins to provide the oxygen and energy required for muscle contraction. Each myofibril contains filaments that fold together when signalled to contract, which shortens the length of the muscle fibre and, in turn, shortens the entire muscle.
Muscles are pieces of soft tissue throughout the body, made up of thousands of small fibres woven together. These fibres stretching and pressing together is what moves the organs and the body. Skeletal muscles are under conscious control and are also known as voluntary muscles. They are attached to bones and allow movement. Cardiac muscle is specific to the heart, which contracts and relaxes without conscious awareness. Smooth muscle is located in various internal structures, including the digestive tract, uterus, and blood vessels, and its motion is also involuntary.
Meat is primarily muscle tissue, with small amounts of fat and skin. Examples of muscle meats include the tongue, heart, and liver.
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Meat is muscle that has undergone chemical and physical changes
Meat is muscle that has undergone physical and chemical changes. Muscle consists of several tissues, including muscle fibres and connective and adipose tissues. When an animal is slaughtered, chemical and structural changes occur, which affect the quality and function of the meat. This process is referred to as the conversion of muscle to meat.
The physical and chemical structure of meat is related to the amount of moisture it holds. Water in meat can be classified as bound, immobilised, or free. Bound water is held by chemical bonds to meat proteins and remains attached even under severe mechanical force. Immobilised water is held indirectly by electrically charged reactive groups of meat proteins. The more water that is immobilised, the greater the ability of the meat to retain moisture and increase yield. Free water is held by muscle membranes and capillary action.
The composition of muscle fibres influences meat colour via the amount and chemical state of myoglobin. Myoglobin stores oxygen in the muscle, which can be used to create ATP for muscle contraction. When exposed to oxygen, myoglobin is oxygenated into oxymyoglobin, giving meat a bright red colour. During meat storage, myoglobin can be oxidised into metmyoglobin, which produces an unattractive brown colour.
In addition to these chemical changes, the onset of rigor mortis causes structural changes in the muscle. The muscles shorten and lock in place, resulting in a decrease in water-holding capacity and a more acidic pH. These changes impact the overall quality of the meat, including its colour and tenderness.
The nutritional quality of meat is determined by the chemical composition of muscle tissue at slaughter. Meat that is rich in proteins, essential amino acids, and polyunsaturated fatty acids is considered to have good nutritional quality. Hygienic qualities are also important and relate to the bacterial load and the presence of chemical residues.
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The more an animal exercises its muscles, the stronger the meat's flavour
Meat is considered a good source of bioactive molecules such as proteins, lipids, amino acids, vitamins, and minerals. These bioactive molecules interact with live tissue, resulting in health benefits such as immune-modulating, antihypertensive, antimicrobial, and antioxidative activities. Meat is also a source of creatine, which increases phosphocreatine energy stores, and certain B vitamins, which are involved in energy conversion during exercise. Proteins, the main nutrient in meat, are essential for the growth and recovery of various muscle groups, bones, and other organs.
The flavour of meat is influenced by various factors, including the animal's diet, age, breed, and exercise levels. While there is limited information directly linking the exercise of muscles to a stronger flavour in meat, it can be inferred that an animal's physical activity contributes to the development of flavour through its impact on muscle composition and fat content.
Animals that engage in more physical activity or exercise typically have a higher proportion of lean muscle mass and lower fat content in their bodies. This is because exercise promotes the development and growth of muscle tissue while helping to reduce fat storage. As a result, the meat from these animals tends to be leaner, with a higher protein content, which can contribute to a stronger, more intense flavour profile.
Additionally, exercise can influence the distribution of muscle mass in the animal's body. Different muscle groups may be targeted and developed depending on the type and intensity of the exercise, leading to variations in meat flavour depending on the specific muscle consumed. For example, an animal that frequently runs or swims may develop stronger leg muscles, resulting in meat with a higher concentration of flavourful compounds in those specific muscles.
It is worth noting that while exercise can enhance meat flavour, excessive or intense exercise can lead to negative physiological changes in the animal, including exercise-induced muscle damage (EIMD). This can potentially impact the quality and flavour of the meat. Therefore, moderate and appropriate exercise levels are crucial for optimising flavour while maintaining meat quality.
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Frequently asked questions
Muscle is made up of bundles of cells called fibres, which contain the proteins actin and myosin. These proteins give the muscle its structure and allow the animal to move. Skeletal muscles, which are the most important for meat production, allow us to make voluntary movements.
Meat is defined as muscle tissue from an animal. This definition extends beyond muscle tissue to include offal, or organ meat, such as liver, kidney, and heart.
Most animal muscle consists of about 75% water, 19% protein, 2.5% intramuscular fat, 1.2% carbohydrates, and 2.3% other substances like amino acids and minerals.
Muscle tissue is an excellent source of protein, which is essential for building muscle and boosting overall health.
Muscle tissue undergoes chemical and physical changes before it becomes edible meat. From the moment of slaughter, irreversible chemical changes take place in the dead animal to create the meals we know.
