Meat Composition

Meat Composition

Meat is the edible part of animals that serves as a rich source of essential nutrients for human health. It is composed of a complex mixture of water, proteins, fats, minerals, vitamins, and small amounts of carbohydrates. The composition varies depending on the animal species, age, breed, feed, and the specific cut of meat.

1. Water

• Content: 65–75% of total meat weight
• Function: Water contributes to the juiciness, tenderness, and freshness of meat. It acts as a medium for biochemical reactions and affects texture during cooking and processing.
• Variation: Lean meats contain more water, while fatty meats have less.

2. Protein

• Content: 15–22%
• Types:
  • Myofibrillar proteins (e.g., actin, myosin): Responsible for muscle contraction and meat texture.
  • Sarcoplasmic proteins (e.g., myoglobin, enzymes): Contribute to meat color and flavor.
  • Connective tissue proteins (e.g., collagen, elastin): Affect tenderness; more connective tissue leads to tougher meat.
• Importance: Meat proteins are of high biological value, containing all essential amino acids required for human growth and repair.

3. Fat (Lipids)

• Content: 2–30%, depending on species and cut
• Function: Provides flavor, aroma, and juiciness; serves as an energy source.
• Types:
  • Intramuscular fat (marbling): Enhances tenderness and flavor.
  • Subcutaneous and intermuscular fat: Contributes to appearance and insulation.
• Composition: Contains saturated and unsaturated fatty acids; the ratio affects health and meat quality.

4. Minerals

• Content: Around 1%
• Major minerals: Iron, phosphorus, zinc, sodium, potassium, and magnesium.
• Importance: Iron (especially heme iron) is highly bioavailable and essential for blood formation. Zinc supports immune and enzyme functions. 

5. Vitamins

• Rich in B-complex vitamins: Especially B1 (thiamine), B2 (riboflavin), B6, B12, and niacin.
• Fat-soluble vitamins: Small amounts of A, D, E, and K are also present, especially in fatty cuts.
• Importance: These vitamins are crucial for metabolism, nerve function, and red blood cell production.

6. Carbohydrates

• Content: Less than 1%
• Main form: Glycogen, which converts to lactic acid after slaughter, influencing meat pH, flavor, and preservation.

Summary Table

Conclusion

The composition of meat determines its nutritional value, sensory qualities, and processing behavior. A balance of water, proteins, and fats provides not only essential nutrients but also desirable texture and flavor, making meat one of the most important components of the human diet.