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    Composition of Muscle

    Uploaded by

    Lin Xian Xing
    The document summarizes the composition of muscle tissue. It is comprised primarily of water (75%), protein (18.5%), and lipids (fats) (3%). Smaller amounts include non-protein nitrogen compounds (1.5%), carbohydrates (0.8%), and inorganic minerals (1%). The main protein components are myofibrillar and sarcoplasmic proteins. Lipids influence flavor, juiciness, and caloric content and include neutral fats, phospholipids, and cholesterol. Carbohydrates and non-protein nitrogen compounds also contribute to meat properties and appearance. The caloric content per 100g of average muscle on a raw basis is approximately 105 calories.

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    © All Rights Reserved
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    Composition of Muscle

    Uploaded by

    Lin Xian Xing
    41 views41 pages
    The document summarizes the composition of muscle tissue. It is comprised primarily of water (75%), protein (18.5%), and lipids (fats) (3%). Smaller amounts include non-protein nitrogen compounds (1.5%), carbohydrates (0.8%), and inorganic minerals (1%). The main protein components are myofibrillar and sarcoplasmic proteins. Lipids influence flavor, juiciness, and caloric content and include neutral fats, phospholipids, and cholesterol. Carbohydrates and non-protein nitrogen compounds also contribute to meat properties and appearance. The caloric content per 100g of average muscle on a raw basis is approximately 105 calories.

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    The document summarizes the composition of muscle tissue. It is comprised primarily of water (75%), protein (18.5%), and lipids (fats) (3%). Smaller amounts include non-protein nitrogen compounds (1.5%), carbohydrates (0.8%), and inorganic minerals (1%). The main protein components are myofibrillar and sarcoplasmic proteins. Lipids influence flavor, juiciness, and caloric content and include neutral fats, phospholipids, and cholesterol. Carbohydrates and non-protein nitrogen compounds also contribute to meat properties and appearance. The caloric content per 100g of average muscle on a raw basis is approximately 105 calories.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    41 views41 pages

    Composition of Muscle

    Uploaded by

    Lin Xian Xing
    The document summarizes the composition of muscle tissue. It is comprised primarily of water (75%), protein (18.5%), and lipids (fats) (3%). Smaller amounts include non-protein nitrogen compounds (1.5%), carbohydrates (0.8%), and inorganic minerals (1%). The main protein components are myofibrillar and sarcoplasmic proteins. Lipids influence flavor, juiciness, and caloric content and include neutral fats, phospholipids, and cholesterol. Carbohydrates and non-protein nitrogen compounds also contribute to meat properties and appearance. The caloric content per 100g of average muscle on a raw basis is approximately 105 calories.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 41

    Composition of Muscle

    ANSC 3404
    Composition of Muscle

    0 20 40 60 80

    WATER 75

    PROTEIN 18.5

    LIPIDS 3

    NPN 1.5

    CHO 0.8

    INORG. 1
    Water (moisture) in muscle

    Varies inversely with fat content;


    muscles with more fat contain less water. Practical range = 65 to 80%.

    If fat content of a muscle ranges from 0.5 to 30% at the


    extremes, what would be the water range?

    Affects initial juiciness


    more water, more initial juiciness.
    Water

    Water is a carrier of many intra- and inter-cellular


    constituents.

    In low fat meat products, water content is higher than in


    products with a higher fat content.
    binders must be added to hold this extra water in the
    products.
    PROTEIN

    Averages 18.5% In Muscle

    Is The Least Variable Major Component

    Is The Most Important Component Nutritionally

    Is The Food Component In Shortest Supply In World Food


    Proteins are Composed of Amino Acids:
    NH2 and COOH Groups
    Amino Acids
    KINDS OF PROTEIN IN MUSCLES

    Myofibrillar - 9.5%
    Principal ones are Actin and Myosin

    Sarcoplasmic - 6.0%
    Enzymes and pigments.
    The two principal pigments are Myoglobin and Hemoglobin.
    Hemoglobin in red blood cells Carries O2 from the lungs to cells.
    Myoglobin Stores O2 in the cells.
    Myoglobin

    Important
    More About Pigments

    Meat color reactions are very important to its appearance and


    will be studied later in detail. A sample will be shown later.

    Which of the two pigments (hemoglobin or myoglobin) is


    predominant in postmortem muscle? Why?
    Myoglobin State Affects Color

    DEOXYMYOGLOBIN (PURPLE)

    OXYGENATION

    OXYMYOGLOBIN (RED)

    OXIDATION

    METMYOGLOBIN (BROWN)
    More Proteins
    Stromal - 3.0%
    connective tissues (ct)
    collagen, elastin , reticulin
    the skeleton of a muscle.

    Collagen predominates (the most abundant protein in


    mammals) and can affect tenderness greatly
    as an animal ages, collagen forms a network & becomes less tender.

    Collagen degrades to gelatin at 65oC with moist heat cookery.


    Elastin

    Elastin does not degrade to gelatin with moist heat cookery

    An example of elastin is the ligamentum nuchae (backstrap)


    that courses along the spinous processes of the cervical
    vertebrae

    Elastin imparts elasticity to arterial walls


    PHOTOMICROGRAPHS OF
    CONNECTIVE TISSUE

    OTHER TISSUES
    HAVE BEEN
    LEACHED OUT
    Lipids - Fats and Oils
    Influence flavor, juiciness and
    caloric content of meat
    Have a small effect on tenderness

    Average 3% in muscle

    Muscle with a Devoid marbling


    score will still have about 0.5%
    fat content
    Kinds of Lipids

    NEUTRAL LIPIDS - 1%

    PHOSPHOLIPIDS - 1%

    CHOLESTEROL - 0.5%
    NEUTRAL LIPIDS

    Triglycerides = 3 mole of fatty acid attached to a glycerol

    CH2OH H2C-O-C(CH2)16CH3
    l l
    CHOH + 3 HOOC(CH2)16CH3 HC-O-C-R + 3 H2O
    l l
    CH2OH H2C-O-C-R

    GLYCEROL + STEARIC ACID TRISTEARIN


    KINDS OF TRIGLYCERIDES

    If the same kind of fatty acid occupies all three positions on the
    glycerol molecule, the result is a simple triglyceride.

    If more than one kind of fatty acid is attached to glycerol, the


    result is a mixed triglyceride.

    What determines what kinds of triglycerides an animal


    manufactures?
    SATURATED FATTY ACIDS
    Stearic Acid :
    - No double bonds between carbon atoms
    - Third most predominant FA in meat animals
    UNSATURATED FATTY ACIDS
    Oleic Acid :
    - The most prevalent fatty acid in animal fats
    - Monounsaturated fatty acids (contains one double bond)
    Polyunsaturated Fatty Acids
    Linoleic Acid:
    - Polyunsaturated fatty acids
    - Has two (or more) double bonds
    Reactivity of Fatty Acids

    Unsaturated fatty acids are more reactive


    O2 attaches at double bonds
    Results in rancidity and oxidation
    Kinds of Fats in Beef and Poultry

    Meat Saturated Fat Monounsaturated Polyunsaturated Cholesterol


    Fat Fat
    Top Round 35% 39% 5% 72 mg

    T-bone 40% 40% 4% 68 mg

    Ground Beef 39% 44% 4% 74 mg


    (80% lean)
    Chicken Breast 29% 35% 21% 72 mg
    (skinless)
    Turkey 32% 18% 27% 59 mg
    (skinless)
    Melting Points of Some Fats

    WHY THE RANGES AND SPECIES DIFFERENCES?


    In General
    Fats with longer carbon chains and more saturation have
    higher melting points.

    Internal fats are more saturated and have higher melting


    points than external fats

    Why?

    What practical difference does melting point of fats per se


    make in animal bodies and in industry?
    The Third Kind of Lipids
    Phospholipids - compounds containing phosphorus and lipids

    An example is ethanolamine

    Function in rancidity development in fats.


    The Fourth Kind of Lipids
    Cholesterol - that much maligned, essential dietary component.

    Required for hormone function and cell wall integrity.

    About 20% of body needs is consumed whereas, 80% is


    manufactured.

    If we dont eat enough, our bodies manufacture more.

    Contrary to popular belief, cooked meats of different species


    vary little in cholesterol content.
    NPN Non - Protein Nitrogen

    About 1.5% in muscle

    Molecules contain nitrogen but are not proteins

    Some NPN compounds contribute to meat flavor

    NPN example
    ATP (Adenosine triphophate)
    CHO - Carbohydrates
    About 1% (0.8%) found in muscle
    ranges from 0.5 - 1.5% in muscle.

    Although low in amount, CHOs play large roles in meat


    properties and appearance.

    Best example is Glycogen


    storage form composed of glucose units
    Inorganic Compounds - Minerals
    About 1% in muscle

    Measured as ash after burning samples in a muffle furnace

    Meat (particularly beef) is a good source of some minerals,


    particularly Fe and Zn.

    Fe in meat is in a heme form that is more readily available than Fe


    from plants.

    Zn is in many enzymes and hormones, including sex hormones.


    How to Calculate Caloric Values
    Fats contain 9 Calories/gram

    Proteins and CHOs contain 4 Calories/gram

    Fats contain 2.25 (9 / 4) times as many Calories as proteins &


    CHOs

    Calories usually are calculated on a per-100-gram basis

    If so, percentages of composition can be used directly in


    equations because percentages are parts/100
    How Many Calories in 100g of Average Muscle
    on a Raw Basis?

    75% water, 3% fat, 18.5% protein, 1% CHO, and 1% ash

    Water and minerals contain no Calories so:


    (3 * 9) + (18.5 * 4) + (1 * 4) = 105 kcal
    This 3% fat would represent the muscle from Select Grade Beef.

    Is 105 Calories per 100 grams a high, medium, or low value for
    foods?
    Assume we Buy Choice Grade Instead of Select
    Grade
    Muscle composition might be 70% water, 8.5% fat, 18% protein,
    1% CHO and 1% ash on a raw basis

    (8.5 * 9) + (18 * 4) + (1 * 4) = 153 kcal

    153 - 105 = 48 more calories by going from Choice to Select beef


    Caloric Values for Cooked Meats
    Food Kcal/100g

    Beef with inch trim 216

    Fried Hamburger 240


    15% fat
    Pork Ham 211
    Fried Chicken without 219
    skin
    Fried chicken leg 208
    without skin
    Fried catfish 228
    Fat, Protein and Caloric Content of Differing
    Beef Quality Grades
    Quality Grade Marbling Fat, Calories Protein, % Calories from Total
    % from Fat Protein Calories

    Select Slight 3.7 66 26 208 275

    Low Choice Small 5.2 93 25.6 204 298

    Mid Choice Modest 6.7 120 25.2 201 322

    High Choice* Moderate 8.2 147 24.8 198 346

    * Meets marbling specification for Certified Angus Beef products


    Why be Concerned About Calories?

    Assume we eat lower calorie foods and eliminate 47 calories/day

    47 * 365 = 17,155 calories / year

    About 3,000 calories equate to 1 lb. of body weight gain

    17,155 / 3,000 = 5.7 lb. of weight not gained each year

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