Composition of Muscle

8/16/2019 Composition of Muscle

http://slidepdf.com/reader/full/composition-of-muscle 1/26

meatandeducation.com 2011

Meat



Composition of Muscle

• Water

• Proteins

•Lipids

• Carbohydrates

• Inorganic substances

• Vitamins




Components ofmeat

Mammalianskeletal tissue

In poultrymuscle

Water 75 60-7Protein 18.5 18.5-20.5

Myofibrillarprotein

.5

Myosin 5.0

!ctin 2.0

"ropomyosin 0.8

"roponin 0.8

M protein 0.#

C Protein 0.2

$ actinin 0.2

% actinin 0.1




Components ofmeat

Mammalian skeletaltissue

&arcoplasmicprotein

'

&olublesarcoplasmic an(

mitoc)on(rial

en*ymes

5.5

Myo+lobin 0.,

aemo+lobin 0.1

Cytoc)romes an(flao proteins

0.1



Components ofmeat


In poultrymuscle

&tromal orconnectietissue proteins

,.0

Collagen and!eticulin

"#$

%lastin 0#"

&ther insolubleproteins

"#

/ipi(s ,.0 '-1.8

'eutral lipids "#0 (#)-"0Phospholipids "#0 )#*-+#*

Cerebrosides 0#$ -

Cholesterol 0#$ 60mg,"00g



Components of meat Mammalian skeletaltissue

on protein itro+enous

substances

1.5

Creatine and Creatine phosphate 0#$

'ucleotides 0#(

ree amino acids 0#(

Peptides 0#(

&ther non protein substances 0#(

Carbo)y(rates an( nonnitro+enous substances

1.0

.lycogen 0#*

glucose 0#"Intermediate products of cellmetabolism/heose1 triose

phosphates1lactic acid1citric acidetc2

0#"


http://slidepdf.com/reader/full/composition-of-muscle 7/26meatandeducation.com 2011

Components ofmeat


In poultrymuscle

Inor+anicconstituents

1 1.0-1.,

Potassium 0#( 6/mg,"00g2

3otalphosphorous 0#) 07/mg,"00g2

4ulphur 0#) )6*/mg,"00g2

Chlorine 0#" -

4odium 0#" 6mg

&thers/Mg1Ca1e1Co1Cu15n1'i1Mn2

0#" Calcium/$#*mg,"00g2



The structure of meat

Animal fesh consists o muscle tissue or bres, connectivetissue and atty (adipose) tissue.

Lean meat is lo in cholesterol.

!uscle cells comprise o"

ater proteins

minerals

vitamins

the red protein called myo#lobin

(similar to the blood pi#ment haemo#lobin)

at



What’s the

connection?!eat muscle is made up o bundles omuscle bres held to#ether by creamy

hite connective tissue.

$endons %oin the muscle (made up obundles o muscle bres, surrounded

by connective tissue) to the bones oanimals.





Muscle bres in

action&ndividual muscle bres are made up o cells hich containthe proteins actin and myosin.

&n live animals, actin and myosin or' to#ether to ma'ethe muscle contract and rela.



Muscle bres and cooking

onnective tissue is made up o to proteins called colla#enand elastin.

Collagen $he connective tissue in and around the muscle bres andtendons is mostly colla#en. *hen meat is coo'ed, the colla#enbecomes sot and soluble, and orms #elatine.




Muscle bres

Fine muscle bres

$hese tend to come rom themuscles o youn# animals, or inolder animals rom the muscleshich do least or'.

$hey contain little colla#en and aretender even hen coo'in# timesshort, e.#. #rillin#.

!uscle bres are very small + and can only beseen under a microscope. $he len#th o musclebres varies.







Fat – visible fat

at is ound in meat underneath the s'in (subcutaneous at)and beteen the muscles (intermuscular at) and is acreamy-hite colour.

$his type o at is called visible at.

isible at




The colour of meat

$he colour o meat is lar#ely due to the red protein calledmyo#lobin and some haemo#lobin (blood) let in the muscle./ome muscles contain more o these red pi#ments than others.

olour dierences can be due to a#e and eercise, but aremainly due to the metabolism o the species and the unction o

the particular muscle.!eat rom muscles hich have been used a lot and are romolder animals is usually a dar'er colour.




The colour of meat

urin# the time meat is stored the colour chan#es to a dar'erbron-red because o the ormation o metmyo#lobin.

*hen meat is cut and eposed to oy#en in the air, it ta'esabout tenty minutes or myo#lobin to chan#e tooymyo#lobin, hich is bri#hter red in colour.

Ater some time, the meat becomes a broner colour a#ain asmetmyo#lobin is ormed.

$hese colour chan#es do not ma'e any dierence to the tasteor teture.



Water

• 7$ of muscle 8olume

• 9ound

•

Immobili:ed• ree




Protein

Myo fibrillar or Contractile proteins

/4alt soluble proteins2

.reat contribution in

Water holding capacity

%mulsifying capacity

3enderness of meat

I# ;ctin and Myosin

II# !egulatory proteins-3ropomyosin13roponin1t<o M

proteins1= actinin1> actinin1C protein




;ctin

Lo< charge proteins

Iso electric p? around #7 !ich in proline

Proline @ Imino group of a#a . actin

Longitudinal Polymeri:ation of . actin

meatandeducation.com 2011 ibrous actin /- actin2



Myosin

Most abundant protein of myofibrils

?ighly charged proteinIso electric p? around $#

Light meromyosin

?ea8y meromyosin




!egulatory proteins

• 3ropomyosin

• 3roponin

•

M protein• = actinin

• > actinin

• C protein• Aesmin




4arcoplasmic proteins

• ?aemoglobin

• Myoglobin

Connecti8e tissue proteins• Collagen

• %lastin

• !eticulin




• Lipids

• Carbohydrates

•

Inorganic substances• Vitamins





Fat

&ntramuscular at +marblin#

&ntermuscular at-/eam at

/ubcutaneous at

Adipose tissue

ard at around 'idney andother #landular or#ans-/uet

.



meatandeducation com 2011

Type of meat

3ed meat eaten comes mainly rom"

Cattle beef!"igs pork! #heep lamb!

Documents

Composition of Muscle