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Assignment On Meat and Meat products

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 DEPT. OF NUTRITION AND FOOD TECHNOLOGY
TECHNOLOGY OF ANIMAL PRODUCTS
NFT 3203
Date of Submission:16-06-2021

Assignment On Meat and Meat products

Submitted To
DR. MD. ASHRAFUZZAMAN ZAHID
Associate Professor
Department of Nutrition and Food Technology
Jashore University of Science and Technology

Submitted By
Md. Sakhawot Hossain
Roll:160911
3rd year 2nd Semester Session 2017-18
 TECHNOLOGY OF ANIMAL PRODUCTS
Meat

Topic of Meat Discussion:

1. Meat and meat products
2. Sources of meat
3. Chemical composition of muscle meat
4. Nutrition for red meat
5. Meat color
6. Curing of meat
7. Smoking of meats

Meat and meat products

Definition of Meat: Meat is the most valuable livestock product and for many
people serves as their first-choice source of animal protein.

 And this Protein is consumed in two ways:

 Kitchen style food, which is eaten by cooking
 Processed meat products such as pasta, meat ball, pizza, burger etc.

Meat can be defined as “the muscle tissue of slaughter animals”. And the skeletal
muscle is the principal muscle tissue in meat, though very little of smooth tissue is
also present.
Animal tissue suitable for food consumption.These include muscle tissue, adipose
tissue, connective tissue nerves blood etc.
Other edible parts of the slaughtered animal and often used in further processing
are the internal organs (liver, kidneys, lungs, tongue, heart, diaphragm,
oesophagus, intestines) and other slaughter by-products (blood, soft tissues from
feet, head).
Edible parts from carcasses of domestic animals(bovine, pork, goat, ovine, poultry,
solipeds, legomorphs)

Lamb
–Young sheep
– Mild but unique flavor
– Bright pink color w/ white brittle fat
Mutton
–The meat from mature sheep
–Sheep older that one year is served as mutton
Veal
–Calves,
–Younger cow, 1-3 months old
– Mild flavor,
–light pink color
Beef
–Mature cow meat Cattle, more than 1 year old
–Bright red flesh
Pork
– Meat from hogs
– Grayish pink color w/ white fat

Meat consumption in developing countries has been continuously increasing

• Average annual per capita consumption
– 10 kg in the 1960s
– 26 kg in 2000
– 37 kg around the year 2030 (FAO projections)
Global meat production:
– 267 million tons (2006)
– 320 million tons (2016)
Bangladesh – 6.2 million tons (2014)
Sources of Meat
Domestic animal:
 cattle(6%)
 buffalo(22%)
 poultry(36%)
 sheep(8%)
 goat(19%)
 pig(9%)
-Carcass meat- dead body after slaughtering (veal, mutton, beef)
-Processed meat products are:- bacon ,ham, sausages, salami bologna, chicken fry,
meat ball, pasta, burger, grill, pizza etc.
 Advantages of meat consumption:
1. It is the important source of biological value protein.
2. It is also the Important sources of iron, zinc, vitamin B12.

Function of Iron, Zinc and Vitamin B12:

Iron: It reduces the iron deficiency, helps in blood formation.
Zinc: It acts as genetic material, fight against foreign particles to improve
immune system. Also helps in reproduction and body development.
Vitamin B12: Boosts up nervous system, RBC formation and brain
development
3. Meat releases energy in our body 142- 294 kcal / 100g.
4. It also contains several types of nutrient such as protein, fat, vitamin,
minerals, lipid, carbohydrate, amino acids ,water etc

Note: 1g fat= 9.3 kcal energy. Fat protect the internal organs as insulator, prevent
oxidation and cardiovascular disease also helps in body growth and cell
development
Disadvantages of meat consumption:
o It contains fat and this saturated fatty acid increases the risk of
cardiovascular disease and increase the cholesterol levels in our blood.
o Sometimes Salt is added to processed meat and this salt raises blood
pressure and kidney damage. Besides chemicals are added to processed
meat these are harmful to our body and responsible for chronic disease.
o Develops the risk of obesity, strock, diabetes, heart disease etc.
o If any meat products burn more, the carbon atom from protein produces
charcoal, in along with primary amines convert into tertiary amines step
by step, these are carcinogenic and cause cancer.

Chemical composition of muscle meat:

Meat is composed of carbohydrates, protein, fat, minerals, vitamin, water.
(75% water+ 25% solids (19% protein and 2.5- 5% fat).

Protein:
• Connective tissues ,It contain mainly collagen, which has a low biological value.
Elastin is completely indigestible. Collagen is digestible but is devoid of the
essential amino acid tryptophan.
• Nutritional value of meat is essentially related to the content of high quality
protein. High quality proteins are characterized by the content of essential amino
acids which cannot be synthesized by our body but must be supplied through our
food.
• The myofibrillar proteins are quantitatively the most important (some 65%) and
are also qualitatively important as they have the highest biological value.
• The Blood proteins have a high content of tryptophan but are nevertheless of a
lower biological value than meat due to their deficiency of the essential amino acid
isoleucine.
Fat:
•Animal fats are principally triglycerides.
• The fatty acid composition of the fatty tissues is very different in different
locations.
• External fat (body fat) is much softer than the internal fat surrounding organs due
to a higher content of unsaturated fat in the external parts.
• Meat and meat products are relatively good sources of unsaturated fatty acids it
includes linoleic, linolenic and arachidonic acid which are physiologically and
nutritionally important.

Some Main functions of fats:

o Boost up immune system.
o Acts as antioxidant
o Helps in reproduction
o Brain development
o Stabilize physiologic function.
o Reduce cardiovascular disease specially PUFA

Vitamins:
•The Meat and meat products are excellent sources of the B-complex vitamins. The
daily requirement for humans of this rarely occurring vitamin is 1-1.5 mg.
• Plant Based foods do not contain vitamin B12, hence meat is a good source of
this vitamin.
• Internal organs, especially liver and kidney generally contain an appreciable
percentage of vitamin A, C, D, E and K.

Most of the vitamins in meat are relatively stable during cooking or

processing, although substantial amounts may be leached out in the drippings.

Minerals:
Mineral contents of meat include calcium, phosphorus, sodium, potassium,
chlorine, magnesium with the level of each of these minerals above 0.1%, and
trace elements such as iron, copper, zinc and many others.
•Iron in meat has a higher bio-availability, better absorption and metabolism than
iron in plant products
•Blood, liver, kidney, other red organs and to a lesser extent lean meat, in
particular beef are good sources of iron.

Nutrition for red meat

Red meat is red color of meat what doesn’t change after cooking or processing.
Source of red meat: veal, pork, beef, mutton, lamb, venison, goat meat, buffalo
meat etc.

Protein: Protein is made up of amino acids. Lean beef, lamb contain more
essential amino acids. Lean red meat provides quarter part of diet. Lean red meat is
required for:
 Teenagers and growing child.
 Body building, growth, repairing the tissue.
 Physically active person.
 Ill person.

Omega 3 fatty acid: Long chain omega-3 fatty acids have potential benefits in
relation to heart health, especially those who have already suffered a heart attack.
Only a small amount of these long-chain omega-3 fatty acids are found in meat.
Small amount of long chain omega 3 fatty acid provides:
 Antioxidant, brain development
 Prevent cardiovascular disease
 Reproduction
 Boost up Immune system.

Vitamin D: Many Research shows that lean red meat is a valuable source of
vitamin D and the vitamin D in red meat is in a highly absorbable form. Assists
with the absorption of calcium.
Vitamin B complex: Thiamin, riboflavin, niacin, B6 and B12,these vitamins are
required for the release of energy and other metabolic functions in the body.
Vitamin B12 is found only in foods of animal origin like lean beef and lamb, fish,
milk, and eggs. B12 is required for the formation of red blood cell

Iron: Iron is composed of heme and globin protein. Beef and lamb contains more
iron than other. Iron is essential for blood formation. It prevents anemia.

Zinc: The Red meat contributes about a quarter of zinc in the diet. It assists with
the body's immune system to fight against infection and diseases. Lean beef and
lamb are important sources of easily absorbed zinc.

Colour of Meat
The red pigment that provides the characteristic color of meat is called myoglobin.
The red color of meat is due to myoglobin and meat cured with nitrites remain pink
for a long time. Similar to the blood pigment hemoglobin it transports oxygen in
the tissues of the live animal.

• Oxygen is needed for the biochemical process that causes muscle contraction in
the live animal. Specifically, the myoglobin is the oxygen reserve for the muscle
cells or muscle fibers.
• The greater the myoglobin concentration,the more intense the color of the
muscle.
• Myoglobin concentration in muscles also differs among animal species.
•This difference in myoglobin concentration is the reason why there is often one
muscle group lighter or darker than another in the same carcass.
• Beef has considerably more myoglobin than pork, veal or lamb, thus giving beef
a more intense color.
• The maturity of the animal also influences pigment intensity, with older animals
having darker pigmentation.
• Myoglobin is denatured by prolonged exposure to air or by cooking.
Myoglobin concentration may defer increasing with age within same species
Some example:
Veal= 2mg/g
Calf= 4mg/g
Beef= 8mg/g
Older beef= 18mg/g

Myoglobin difference in species effects:

Pork=pink color, 2mg/g meat
Lamb=light red, 6mg/g
Beef, mutton =cherry red, 8mg/g

Tenderness of meat
Tenderness is a meat quality in which how it is easily cut or chew. Tenderness
process can be increased by some processing techniques generally referred to as
tenderizing or tenderization such as cooking, frying, BBQ. The more meat is
tender, it will be easily cooked.
 Desirable quality(softer and more palatable than harder meat, easy to chew)
 More expensive
Factors affecting tenderness of meat:
o Genetics
o meat grain
o amount of fat
o connective tissue
o aging
Genetics: variation is found within 45% beef during cooking. There are genetic
differences in different countries due to environmental effects. Nowadays animals
are genetically modified to obtain desirable nutrients as though it contains less fat
and more protein.

Species: Species influence the tenderness of meat. Beef is more tender than pork,
lamb.
Beef > pork > lamb

Age: Tenderness depends on the age of animal at the time of slaughtering.

Maximum tenderness of meat, which is desirable in this age.
Beef= 20 months
Lamb= 8 months
Pork= 5 months.
On the other hand tenderness decreases with increasing age which is due to
connective tissue dissolved in collagen. Collagen becomes stronger and more
complexed with increasing age as a result toughness of meat is increasing.

Amount of connective tissue: The higher the connective tissue the harder the
meat and tenderness decreases.

Amount of fat: the more fat content the more meat becomes tender. If the amount
of fat is lower, meat can be harder.
Meat grain: How tender the meat will be, depends on the origin of meat portion of
animals. Tongue is softer than liver part.
 Causes of toughness of meat:
Age: The older the animal the tougher the meat.
Activity: Meat from the active part of animal is stiffer than less active animal.
Animals who show more activity before slaughtering, the meat becomes more
toughness.

Incorrect hanging process: Incorrect hanging process may result in meat

toughness. Hanging is done before processing of meat for tenderness of meat.
Proper hanging time is about 10 days. During this process, connective tissue of
meat starts to disconnect and meat becomes tender.
Incorrect cooking method: Meat will be toughen if not cooked properly.
Slow moist cooking method resulting in tough meat because when there is a light
wet feeling, meat will harden when cooked.So meat will be tender if high moist
cooking method follows.

Tenderization Process:
Meat tenderized by two ways:
1. Naturally
2. Artificially
Natural process: Cathepsin enzyme, naturally present in meat which hydrolyzes
H from amino acid and denature the protein. By this time protein structure will be
changed and meat tenderness increases. Cold room storage results in increasing
enzyme activity.
 Overtime tenderization is undesirable for meat. It reduces the quality of
meat.
 Natural tenderization is caused by the action of enzymes already in tissues.
This effect can be enhanced by quick freezing before rigor mortis sets in and
by hanging the meat at the optimum temperature and time, especially
just before cooking, it is also called conditioning.
Artificial tenderizing: There are several artificial means of tenderizing meat to
various degrees.Such as :-

Mechanical ways: Meat may be tenderized by mechanical means. During cold

room storage the carcass can be hung in a manner to stretch the muscles and
thereby encourage elongated, thinner muscle fibers. Further tenderizing of meat
cuts can be obtained by pounding, cutting or separating and breaking meat fibers
with ultrasonic vibrations.
Electrical stimulation: Electrical stimulation of carcasses following slaughter is
the newest commercial method of meat tenderization. It involves the application of
sufficient voltage to cause rapid muscle contractions which produce both physical
and biochemical effects in the muscle tissue. These are associated with changes in
levels of glycogen, ATP, lactic acid, PH and enzyme activity. In this mechanism,
impulses of about 100- 600V over 1-2 min given within about 45 min of slaughter,
not only increase beef tenderness but are reported to improve lean meat color,
texture, flavor and to accelerate subsequent ageing.

Using low level of salt: Meat may be tenderized somewhat by the use of low
levels of salt, which solubilizes meat proteins. Salt is hygroscopic. Therefore if salt
is placed within the meat, it hold water within the mass; if it is placed on the
surface of the meat, it draws moisture out of the mass to the surface.

Addition of proteolytic enzymes: Another artificial tenderizing process involves

the addition of proteolytic enzymes to the meat, such as bromelin from pineapple,
ficin from figs, and trypsin from pancreas or papain from papaya. Enzymes may be
applied to meat surfaces but penetration is slow.

Advantages of tenderization of meat:

o Increase the meat tenderness.
o Improve the color, flavor, texture of the meat.
 Curing of meat
Curing treatments were practiced as a means of preserving meat before the days of
refrigeration. Curing refers to modification of the meat that affects the flavor,
color, tenderness due to added curing ingredients.

Purposes of the curing of meat:

o The primary purpose of curing is to produce unique flavored meat products.
o Secondary purpose is to preserve the red color of meat after cooking. Thus,
cured corned beef when cooked remains red whereas beef that is not cured
turns brown on cooking.

The principal ingredients used for curing in meat:

Sodium chloride (NaCl):
-Sodium Chloride acts as mild preservative.
-It adds flavor
Sodium nitrite and sodium nitrate:
-It develop unique flavor in cured meat.
-Act as preservative
-Fix the red color of cured meat
-It has anti-botulinum activity.
Sugar:
-It provides the color stability.
-It adds flavor to meat.
-It also acts as source of energy for nitrate reducing bacteria.This bacteria
converts nitrate to nitrites which stabilizes red color of meat during cooking.
Spices:
-Spices Produce desirable flavor to meat. Specific spices produce specific
flavor on meat
 Smoking of meats
Curing and processed meats are often smoked. Smoking also was employed as a
mild preservative but today smoking is used mostly for its flavor contribution.
Smoking is done by burning the wood or wood derived products. If a smoke room
is used, it should be at about 57◦C to give the meat an internal temperature of about
52◦C, smoking may take from 18-24 hours.
In industry, liquid wood smoke is used in large scale. This not only avoid the
production of questionable compound (SO2, CO) which produced during wood
smoking but also eliminate the visual emission associated with the burning of
wood.
In addition smoke can be generated in a special device without fire by high speed
frictional contact with the wood. The smoke can be given an electric charge and
electrostatically deposited onto the meat surface.
Purposes of smoking of meat:
o Meat acts as mild preservative.
o To prevent the growth of parasites.
o It provides desirable flavor in processed meat.
o It contributes the characteristics colors of the meat depend on which type of
wood.
o It protects the fat rancidity

Objectives of cooking of meat:

1. Proper cooking procedure gives tenderness to meat.
2. Cooking procedure control the growth and reproduction of pathogenic and
spoilage microorganisms and also destroy them.
3. Produce desirable flavor to meat.
4. Nutritional value of cooked meat generally remains very high.

Some Meat by products and their uses:

Meat products also include many by products from animal slaughter:
o Animal intestine is used for making sausage casings;
 o Fat which is rendered into tallow and lard used to produce grease,
soap, and candle
o Animal scrap, bone and blood used in poultry and fish feeds.
o Gelatin, enzymes and hormones used by the food, pharmaceutical
and other industries.
o Hides and wool are used to making clothes, shoes, bag etc.

End of the Assignment

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