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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