29. Chemical Composition Of Meat And Meat Characteristics Of Individual Animal Species

Question 1

What is average pH of fresh meat?

Answer 1

6.4 - 6.4 (6.2)

Question 2

How much proteins % is there in fresh meat?

Answer 2

20-25%

Question 3

What may high concentration of salting and heat lead to?

Answer 3

Denaturation of proteins

Question 4

What are two important essential AA in fresh meat?

Answer 4

Lysine and methionine

Question 5

Which meat product is high in amino acids?

Answer 5

Fish

Question 6

What is the fat content in meat ?

Answer 6

1-13%, varies greatly

Question 7

What factors play in to the fat content in meat?

Answer 7

Age, nutrition, muscle type, breed, sex

Question 8

What are the 2 major lipids in meat?

Answer 8

Mainly triglycerides + phospholipids, but also cholesterol

Question 9

What are the essential FA in meat?

Answer 9

Linoleic acid and Arachidonic acid

Question 10

What is the carbohydrate content % in meat and in form of which type?

Answer 10

1%, glycogen

Question 11

What is the vitamins present in meat ?

Answer 11

Vit B1 (thiamine)
Vit B2 (riboflavin)
Vit B6 (Pyridoxin)
Vit B12 (riboflavin)

Question 12

What vitamins is high in liver?

Answer 12

Vit B3 and vitamin C

Question 13

What minerals are high in beef and pork?

Answer 13

K, Ca, Na, Mg, Cl

Question 14

What are meat characteristics in beef?

Answer 14

Young - paler meat
Bulls / older / fatty cow - dark red meat, marbled with fat, tougher meat.
Milking cows - brighter colors, grey brown once cooked

Question 15

What’s the meat composition in veal?

Answer 15

Poorly developed muscles. Light red, delicate soft. Sweet and acidic.
Adipose tissue poorly developed.

Question 16

What’s the meat composition in pork?

Answer 16

Young - fibrous pale.
Older - dark with coarse fiber, overgrown fat

If castrated - meat strong smell. Heavily marbled muscles with overgrown fat.

Question 17

What’s the meat composition in mutton?

Answer 17

Bright red meat, overgrown with fat in well-fattened. NOT marbled. Fibrous firm consistency. Smell and taste of NH3

Question 18

What’s the meat composition in goat?

Answer 18

Lighter than mutton. Low SC, also in fatty animals. Most of the fat in kidney capsule. Goat smell.

Question 19

What’s the meat composition in horse?

Answer 19

Tender but thicker consistency. NOT marbled.
Young - bright red
Older - dark red/brown
Stallion - more grey meat, fat.
Taste slightly sweet cause of higher glycogen present in stallion fat

Question 20

What are some meat types that has high protein content?

Answer 20

Heifer and turkey.
Around 23-24%

Question 21

What are some meat types that has low protein content?

Answer 21

Fat bull, pork, mutton
Around. 16-17%

Question 22

What are some meat types that has the highest fat content?

Answer 22

Fat bull, pork, mutton.
21-23%

Question 23

What meat types has the lowest fat content?

Answer 23

Calf, lean bull
1-2%