Structural protein– 10-17% Collagen and elastin. It Gives toughness.
Carbohydrates – Glucose and glycogen in small quantities.
Proteins – 15-20% but in lean meat 20-22%
Water – Gives tenderness, juiciness and texture to meat
Fat – 5-40% It is rich in saturated fatty acids. Cholesterol-
75mg/100gm. Lean meat has greater proportion of phospholipids in cell
membrane
Minerals: Ca & Mg help in the contraction and relaxation cycle. The
Fe is found in the red pigment which affects the color.
Cathepsins: These are the protein hydrolyzing enzymes and are
responsible for the increase in the tenderness of the meat during
ageing.
Color: Myoglobin and haemoglobin in meat determine its color. As
nitric oxide myoglobin is stable, meat cured with nitrates remains
pink.
Flavor: Meat flavor is a complex sensation. It is due to the water
substances, inosinic acid, hypoxanthine from ATP, glycopeptides and
amino acids. Meat with less fat content tastes insipid.
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2 comments:
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