Composition of Muscle

Meat
meatandeducation.com 2011
Composition of Muscle
Water
Proteins
Lipids
Carbohydrates
Inorganic substances
Vitamins
Components of
meat
Mammalian
skeletal tissue
In poultry
muscle
Water
75
60-74
Protein
18.5
18.5-20.5
Myofibrillar
protein
9.5
Myosin
5.0
Actin
2.0
Tropomyosin
0.8
Troponin
0.8
M protein
0.4
C Protein
0.2
actinin
0.2
actinin
0.1
Components of
meat
Mammalian skeletal
tissue
Sarcoplasmic
protein
Soluble 5.5
sarcoplasmic and
mitochondrial
enzymes
Myoglobin 0.3
Haemoglobin 0.1
Cytochromes and 0.1
flavo proteins
Components of
meat
Mammalian
skeletal tissue
In poultry
muscle
Stromal or
connective
tissue proteins
3.0
Collagen and
Reticulin
1.5
Elastin
0.1
Other insoluble
proteins
1.4
Lipids
3.0
6-19.8
Neutral lipids
1.0
3.2-10
Phospholipids
1.0
2.8-9.8
Cerebrosides
0.5
Cholesterol
0.5
60mg/100g
Components of meat
Mammalian skeletal
tissue
Non protein Nitrogenous

substances
1.5
Creatine and Creatine phosphate
0.5
Nucleotides
0.3
Free amino acids
0.3
Peptides
0.3
Other non protein substances
0.3
Carbohydrates and non

nitrogenous substances
1.0
Glycogen
0.8
glucose
0.1
Intermediate products of cell

metabolism(hexose, triose
phosphates,lactic acid,citric acid
etc)
0.1
Components of
meat
Mammalian
skeletal tissue
In poultry
muscle
Inorganic
constituents
1.0-1.3
Potassium
0.3
46(mg/100g)
Total
phosphorous
0.2
407(mg/100g)
Sulphur
0.2
268(mg/100g)
Chlorine
0.1
Sodium
0.1
46mg
Others(Mg,Ca,Fe,
Co,Cu,Zn,Ni,Mn)
0.1
Calcium
(5.8mg/100g)
The structure of meat

Animal flesh consists of muscle tissue or fibres, connective
tissue and fatty (adipose) tissue.
Lean meat is low in cholesterol.
Muscle cells comprise of:
water
proteins
minerals
vitamins
the red protein called myoglobin
(similar to the blood pigment haemoglobin)
fat
Whats the
connection?
Meat
muscle is made up of bundles of
muscle fibres held together by creamy

white connective tissue.
Tendons join the muscle (made up of

bundles of muscle fibres, surrounded
by connective tissue) to the bones of
animals.
Muscle fibres in
action
Individual muscle fibres are made up of cells which contain
the proteins actin and myosin.
In live animals, actin and myosin work together to make

the muscle contract and relax.
Muscle fibres and cooking

Connective tissue is made up of two proteins called collagen
and elastin.
Collagen
The connective tissue in and around the muscle fibres and
tendons is mostly collagen. When meat is cooked, the collagen
becomes soft and soluble, and forms gelatine.
Muscle fibres
Muscle fibres are very small and can only be
seen under a microscope. The length of muscle
fibres varies.
Fine muscle fibres
These tend to come from the
muscles of young animals, or in
older animals from the muscles
which do least work.
They contain little collagen and are
tender even when cooking times
short, e.g. grilling.
Fat visible fat

Fat is found in meat underneath the skin (subcutaneous fat)
and between the muscles (intermuscular fat) and is a
creamy-white colour.
This type of fat is called visible fat.
Visible fat
The colour of meat

The colour of meat is largely due to the red protein called
myoglobin and some haemoglobin (blood) left in the muscle.
Some muscles contain more of these red pigments than others.
Colour differences can be due to age and exercise, but are
mainly due to the metabolism of the species and the function of
the particular muscle.
Meat from muscles which have been used a lot and are from
older animals is usually a darker colour.
The colour of meat

During the time meat is stored the colour changes to a darker
brown-red because of the formation of metmyoglobin.
When meat is cut and exposed to oxygen in the air, it takes
about twenty minutes for myoglobin to change to
oxymyoglobin, which is brighter red in colour.
After some time, the meat becomes a browner colour again as
metmyoglobin is formed.
These colour changes do not make any difference to the taste
or texture.
Water
75% of muscle volume

Bound
Immobilized
Free
Protein
Myo fibrillar or Contractile proteins
(Salt soluble proteins)
Great contribution in
Water holding capacity
Emulsifying capacity
Tenderness of meat
I. Actin and Myosin
II. Regulatory proteins-Tropomyosin,Troponin,two M
proteins, actinin, actinin,C protein
Actin
Low charge proteins
Iso electric pH around 4.7
Rich in proline
Proline + Imino group of a.a
G actin
Longitudinal Polymerization of G actin
Fibrous actin (F- actin)

Myosin
Most abundant protein of myofibrils
Highly charged protein
Iso electric pH around 5.4
Light meromyosin
Heavy meromyosin
Regulatory proteins
Tropomyosin
Troponin
M protein
actinin
actinin
C protein
Desmin
Sarcoplasmic proteins
Haemoglobin
Myoglobin
Connective tissue proteins

Collagen
Elastin
Reticulin
Lipids
Carbohydrates
Inorganic substances
Vitamins
Fat
Intramuscular fat marbling
Intermuscular fat-Seam fat
Subcutaneous fat
Adipose tissue
Hard fat around kidney and
other glandular organs-Suet
.
Type of meat
Red meat eaten comes mainly from:
Cattle (beef)
Pigs (pork)
Sheep (lamb)

Composition of Muscle

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Composition of Muscle

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Meat

Non protein Nitrogenous

Creatine and Creatine phosphate

Free amino acids

Other non protein substances

Carbohydrates and non

Intermediate products of cell

The structure of meat

muscle fibres held together by creamy

Tendons join the muscle (made up of

In live animals, actin and myosin work together to make

Muscle fibres and cooking

Fat visible fat

The colour of meat

The colour of meat

75% of muscle volume

Fibrous actin (F- actin)

Connective tissue proteins

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