Composition and structure of Meat

Meat is a term used for the muscle of animal flesh.

These muscles that enable the living animal to
move. These muscle fibers contain two proteins:
myosin and actin.
Structure of Meat
1. Connective tissue - is composed of the two
proteins: collagen and elastin.
Muscles are attached to bones by tendons.
Tendons are made up of mostly collagen. Collagen
is creamy white in color.
Ligaments are made up of mostly elastin.
Elastin can stretch and return to its original shape.
Elastin is yellow in color.
2.Muscle fiber- lean meat is composed of long, thin
muscle fibers bound together in bundles.
3. Fine- grained meat is composed of small fibers
bound in small fibers.
4. Course- textured meat has large fibers.
Composition of Meat
1.Water-70% of muscle tissue
2.Protein- 20% of muscle tissue. Protein coagulates
when it is heated. It becomes firm and loses
moisture. When protein has coagulated to the
desired degree, the meat is said to be done.
3.Fat- 5% of the muscle tissue. The fat in meat
contributes to:
A. Juiciness
Marbling is fat that is deposited within the muscle
tissue. Surface fats protect the meat from drying out
during cooking. Adding surface fat is called
barding.
B. Tenderness
Marbling separates muscle fibers, making meat
easier to chew.
C. Flavor
Fat is the main source of flavor in meat.
4.Carbohydrates
It plays a necessary part in the complex reaction,
mallard reaction, which takes place when the meats
are browned by roasting, broiling or sauteing.
Without carbohydrates, desirable flavor-appearance
of browned meats would not be achieved.