Presented By:
Mahfujul Alam
Lecturer
Department of Agro Product Processing Technology
Jashore University of Science and Technology-7408
Meat animals of Bangladesh
Pabna Bull Red Chittagong bull
North Bengal
Bull Common
Native bull
Meat animals of Bangladesh
Black Bengal
goat
Sheep
Native Buffalo
(Male)
Meat animals of Bangladesh
Indigenous Black A flock of Deshi Geese (White)
(Male)
Indigenous Black
(Female)
Composition of muscle/Meat
General composition
◦ Water = 75%
◦ Solids = 25%
Proteins = 19%
Lipids = 2.5- 5%
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Nutritive constituents of meat of
different species (%)
Calories /
Product Water Protein Fat Ash/minerals
100g
Beef 74.1 22.3 2.6 1 114
Buffalo meat 78.7 19.4 0.9 1 86
Goat meat 74.2 21.1 3.6 1.1 118
Mutton 71.5 20.5 7.5 1.3 194
Pork 76.4 18.2 4.4 1 114
Duck meat 72.3 21.6 4.8 1.2 130
Chicken meat 72.2 25.9 0.6 1.3 109
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Water
Largest component
Attached with the electrically charged groups of muscle
proteins
About 40% of the total water tightly bound that it is almost
impossible to dislocate
pH of meat > isoelectric point – Increase negative charge-
increases the interfilamental space - retention of excess water
60% of water content in fresh meat is located within the
myofibrils
Importance of water: Increased water-juiciness and
tenderness of cooked meat
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Protein
Three categories:
1. Myofibrillar proteins
2. Sarcoplasmic protein
3. Connective tissue protein
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Myofibrillar proteins
Thin fillament: Actin
Tropomyosin
Troponin
Thick fillament: Myosin
60% of total protein
soluble in dilute salt solution
Importance of MP: High water holding &
emulsifying capacity- Tenderness of meat.
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Thin Filament
Compost of 3 types of protein
1. Actin:
• Filament consist of 2 twisted rows of globular
protein polymer
2. Tropomyosin:
◦ Double strand- 2 polypeptide chain
3. Troponin:
A globular protein
Have 3 subunits
1. TnT: Strongly attached to topomyosin
2. TnC: Bind to calcium ion
3. TnI: Inhibit actin myosin interection
Thick filaments
Composed of Myosin protein
The shape of the myosin molecules has the
appearance of two "hockey sticks" twisted
together.
Have two parts of the myosin molecule:
myosin tail & myosin heads
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2.
3.
1.
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Level 1: Skeletal Muscle (Whole muscle)
Epimysium:
Fibrous connective
tissue structure
enclose the muscle
as a whole
Level 2: Muscle Fascicle (group of muscle fibres)
Perimysium:
Fibrous connective
tissue structure
enclose the group of
muscle fibres
It contains blood
vessels & nerves
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Level 3: Muscle Fiber (Structural and functional unit
of muscle- the muscle cell)
Endomysium:
Fibrous connective
tissue structure
enclose the each
muscle fibre
Muscle fibre/cell < Muscle fascicle < whole muscle
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Cross section of muscle
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B. Smooth Muscle
Located in the blood vessels, the respiratory
tract, the iris of the eye, the gastro-intestinal
tract
These are involuntary in nature
Smooth muscle fibres are long, unevenly
thickened in the centre and tapering on both
the sides
The myofibrils are homogenous and do
not show alternating dark and light bands.
C. Cardiac Muscle
Found in the heart
Involuntary
Their muscle fibres are rounded to
irregular in shape and give off
branches
The nuclei are placed in the centre of
the fibre
Myofibrils shows striations similar to
skeletal
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Sarcoplasmic proteins:
Myoglobin &
Glycolytic enzymes
30-35% of total protein
Importance of SP: Give color to muscle
(Myoglobin) and enzyme for acidity
development.
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Connective tissue proteins:
Collagen-
Most common in tendon
White colored collagen fibres are straight, inelastic
Boiling causes to water soluble
Influence the meat toughness
Reticulin- Reticulin is composed of small fibres
which resemble that of collagen
Elastin-
Elastin fibres are branched and do not hydrolyse on
boiling
Nutritive value is nil
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Lipids
Types: Neutral lipid, Phospholipids &
Cholesterol
It is highly variable (2.5- 5% )
Inversely proportional to the moisture
content
Saturated FA (More)
Unsaturated FA (Less)
Marbling: Fat deposition between muscle
fibers (Intermuscular)
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Carbohydrates
Very small amount (nearly 1%) of
glycogen
Play role in:
Rigor mortis and
Attaining the ultimate muscle pH.
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Minerals
Macrominerals: Microminerals:
Calcium Iron
Phosphorus Manganese
Sodium Copper
Potassium Iodine
Sulphur Zinc
Magnesium Cobalt etc.
Importance of minerals:
Development of rigor mortis
Color and tendarization
Rancidity
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Red meat vs White meat
Red meat: Red color meat
White meat: White color meat
Red meat have higher concentration of oxidative muscle
fiber containing relatively higher proportion of
mitochondria, red cytochromes and myoglobin and
thus appears redder than the white
White meat
Red meat
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Red meat vs White meat
Red meat White meat
Cattle Poultry
Buffalo Fish
Pigs Rabbit
Goat
Sheep
Horse
Camel and
Ostrich
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Food value/Nutritive value of meat
Meat holds a unique position in
diet from the nutritional point of
view:
Good source For:
Essential AA
Saturated, unsaturated & essential FA
Contain low CHO
Cooking- Tender & good flavor
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Protein
Protein is “Body Building” Food
Meat protein - First class protein
Contain all the essential AA in balanced
proportion
Contain high amount of critical AA
Pulses – Deficient in essential AA
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Fats
Concentrate source of energy
Necessary component of cell wall &
Mitochondria
Source of saturated FA- require for
cholesterol synthesis
Cholesterol- important element for steroid
hormone
Contain all essential FA
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Carbohydrate
Meat contain very low CHO
Ideal food for diabetic patient
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Vitamins
Major dietary source of thiamin, riboflavin,
niacin, vitamin B6 and vitamin B12
Vitamin B12 – only present in animal origin
food
Pork – high level of thiamin
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Minerals
Macrominerals: Microminerals:
Calcium Iron
Phosphorus Manganese
Sodium Copper
Potassium Iodine
Sulphur Zinc
Magnesium Cobalt etc.
Meat: Good source for iron
Hemoglobin formation: Iron
Thyroxin hormone: Iodine
P, Mg : TCA cycle
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Bad effect of meat
High saturated fatty acid
High cholesterol
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This is the end……….
Thanks to all
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