Editing Meat (section)

== Composition ==

=== Biochemical ===

The biochemical composition of meat varies in complex ways depending on the species, breed, sex, age, plane of nutrition, training and exercise of the animal, as well as on the anatomical location of the musculature involved.{{sfn|Lawrie|Ledward|2006|p=94–126}} Even between animals of the same litter and sex there are considerable differences in such parameters as the percentage of intramuscular fat.{{sfn|Lawrie|Ledward|2006|p=126}}

Adult mammalian [[muscle]] consists of roughly 75 percent water, 19 percent protein, 2.5 percent intramuscular fat, 1.2 percent [[carbohydrate]]s and 2.3 percent other soluble substances. These include organic compounds, especially [[amino acid]]s, and inorganic substances such as minerals.{{sfn|Lawrie|Ledward|2006|pp=76–80}} Muscle proteins are either soluble in water ([[sarcoplasm]]ic proteins, about 11.5 percent of total muscle mass) or in concentrated salt solutions ([[myofibril]]lar proteins, about 5.5 percent of mass).{{sfn|Lawrie|Ledward|2006|pp=76–80}} There are several hundred sarcoplasmic proteins.{{sfn|Lawrie|Ledward|2006|pp=76–80}} Most of them – the glycolytic [[enzyme]]s – are involved in [[glycolysis]], the conversion of sugars into high-energy molecules, especially [[adenosine triphosphate]] (ATP).{{sfn|Lawrie|Ledward|2006|pp=76–80}} The two most abundant myofibrillar proteins, [[myosin]] and [[actin]],{{sfn|Lawrie|Ledward|2006|pp=76–80}} form the muscle's overall structure and enable it to deliver power, consuming ATP in the process. The remaining protein mass includes [[connective tissue]] ([[collagen]] and [[elastin]]).{{sfn|Lawrie|Ledward|2006|pp=76–80}} Fat in meat can be either [[adipose tissue]], used by the animal to store energy and consisting of "true fats" ([[ester]]s of [[glycerol]] with [[fatty acid]]s),{{sfn|Lawrie|Ledward|2006|p=82}} or intramuscular fat, which contains [[phospholipid]]s and [[cholesterol]].{{sfn|Lawrie|Ledward|2006|p=82}}

Meat can be broadly classified as "red" or "white" depending on the concentration of [[myoglobin]] in muscle fiber. When myoglobin is exposed to [[oxygen]], reddish oxymyoglobin develops, making myoglobin-rich meat appear red. The redness of meat depends on species, animal age, and fiber type: [[Red meat]] contains more narrow muscle fibers that tend to operate over long periods without rest,{{sfn|Lawrie|Ledward|2006|p=93}} while [[white meat]] contains more broad fibers that tend to work in short fast bursts, such as the brief flight of the chicken.{{sfn|Lawrie|Ledward|2006|p=93}} The meat of adult mammals such as [[beef|cows]], [[Lamb and mutton|sheep]], and [[horse meat|horses]] is considered red, while [[Chicken as food|chicken]] and [[Turkey meat|turkey]] breast meat is considered white.<ref>{{cite news |url=http://www.fitday.com/fitness-articles/nutrition/healthy-eating/white-meat-vs-red-meat.html |title=White Meat vs. Red Meat / Nutrition / Healthy Eating |access-date=April 25, 2017 |archive-url=https://web.archive.org/web/20170505011359/http://www.fitday.com/fitness-articles/nutrition/healthy-eating/white-meat-vs-red-meat.html |archive-date=May 5, 2017 |url-status=live}}</ref>

<gallery class=center mode=nolines widths=275 heights=140>
File:Blade steak (cropped).jpg|"Red" meat:<br/>beef steak
File:Hühnerbrustfilet 20090502 001 (cropped).JPG|"White" meat:<br/>chicken breast (flight muscle)
</gallery>

=== Nutritional ===

[[Muscle]] tissue is high in protein, containing all of the [[essential amino acid]]s, and in most cases is a good source of [[zinc]], [[vitamin B12|vitamin B<sub>12</sub>]], [[selenium]], [[phosphorus]], [[Niacin (substance)|niacin]], [[vitamin B6|vitamin B<sub>6</sub>]], [[choline]], [[riboflavin]] and iron.<ref name="beef.org">{{cite web |url=http://www.beef.org/uDocs/whatyoumisswithoutmeat638.pdf |title=Don't Miss Out on the Benefits of Naturally Nutrient-Rich Lean Beef |access-date=January 11, 2008 |url-status=dead |archive-url=https://web.archive.org/web/20080227150725/http://www.beef.org/uDocs/whatyoumisswithoutmeat638.pdf |archive-date=February 27, 2008 }}</ref> Several forms of meat are high in [[vitamin K]].<ref name="k2 foods">{{cite journal |last1=Schurgers |first1=L.J. |last2=Vermeer |first2=C. |title=Determination of phylloquinone and menaquinones in food. Effect of food matrix on circulating vitamin K concentrations |journal=Haemostasis |volume=30 |issue=6 |pages=298–307 |year=2000 |pmid=11356998 |doi=10.1159/000054147 |s2cid=84592720 }}</ref> Muscle tissue is very low in carbohydrates and does not contain dietary fiber.<ref>{{cite web |url=http://www.ext.colostate.edu/pubs/foodnut/09333.html |title=Dietary Fiber |publisher=Ext.colostate.edu |access-date=May 1, 2010 |archive-url=https://web.archive.org/web/20130628045019/http://www.ext.colostate.edu/pubs/FOODNUT/09333.html |archive-date=June 28, 2013 |url-status=live }}</ref>

The fat content of meat varies widely with the [[species]] and [[breed]] of animal, the way in which the animal was raised, what it was fed, the part of the body, and the methods of butchering and cooking. Wild animals such as [[deer]] are leaner than farm animals, leading those concerned about fat content to choose [[game (food)|game]] such as [[venison]]. Decades of breeding meat animals for fatness is being reversed by consumer demand for leaner meat. The fatty deposits near the muscle fibers in meats soften meat when it is cooked, improve its flavor, and make the meat seem juicier. Fat around meat further contains [[cholesterol]]. The increase in meat consumption after 1960 is associated with significant imbalances of fat and cholesterol in the human diet.<ref>{{cite book |last=Horowitz |first=Roger |title=Putting Meat on the American Table: Taste, Technology, Transformation |publisher=The Johns Hopkins University Press |year=2005 |page=4}}</ref>

{|class="wikitable" style="margin: 1em auto;"
|+ Nutritional content of {{convert|110|g|lb|abbr=on|frac=4}}; data vary widely with selection (e.g. skinless, boneless) and preparation
|-
! Source
! [[Food energy|Energy]]: kJ (kcal)
! [[Protein]]
! [[Carbohydrate|Carbs]]
! Fat
|-
! Chicken breast<ref>{{cite web |title=Chicken, breast, boneless, skinless, raw |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/2646170/nutrients |website=FoodData Central, USDA |access-date=17 February 2024}}</ref>
|{{convert|117|kcal|kJ|order=flip|abbr=values}}<!--scaled up from 100g to 110g-->
|25&nbsp;g
|0&nbsp;g
|2&nbsp;g
|-
! Lamb mince<ref>{{cite web |title=Lamb, New Zealand, imported, ground lamb, raw |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/172617/nutrients |website=FoodData Central, USDA |access-date=17 February 2024}}</ref>
|{{convert|319|kcal|kJ|order=flip|abbr=values}}
|19&nbsp;g
|0&nbsp;g
|26&nbsp;g
|-
! Beef mince<ref>{{cite web |title=Beef, ground, 80% lean meat / 20% fat, raw |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/174036/nutrients |website=FoodData Central, USDA |access-date=17 February 2024}}</ref>
|{{convert|287|kcal|kJ|order=flip|abbr=values}}<!--scaled up from 100g to 110g-->
|19&nbsp;g
|0&nbsp;g
|22&nbsp;g
|-
! Dog<ref>Ann Yong-Geun [http://wolf.ok.ac.kr/~annyg/report/r2.htm "Dog Meat Foods in Korea"] {{Webarchive|url=http://archive.wikiwix.com/cache/20071007160723/http://wolf.ok.ac.kr/~annyg/report/r2.htm|date=October 7, 2007}}, Table 4. Composition of dog meat and Bosintang (in 100g, raw meat), ''Korean Journal of Food and Nutrition'' 12(4) 397 – 408 (1999).</ref>
|{{convert|270|kcal|kJ|order=flip|abbr=values}}
|20&nbsp;g
|0&nbsp;g
|22&nbsp;g
|-
! Horse<ref>{{cite web |title=Game meat, horse, raw |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/175086/nutrients |website=FoodData Central, USDA |access-date=17 February 2024}}</ref>
|{{convert|146|kcal|kJ|order=flip|abbr=values}}<!--scaled up from 100g to 110g-->
|23&nbsp;g
|0&nbsp;g
|5&nbsp;g
|-
! Pork loin<ref>{{Cite web |url=https://fdc.nal.usda.gov/index.html |title=FoodData Central |website=fdc.nal.usda.gov |access-date=October 25, 2019 |archive-url=https://web.archive.org/web/20191203185131/https://fdc.nal.usda.gov/index.html|archive-date=December 3, 2019 |url-status=live}}</ref>
|{{convert|242|kcal|kJ|order=flip|abbr=values}}
|14&nbsp;g
|0&nbsp;g
|30&nbsp;g
|-
! Rabbit<ref>{{Cite web |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/337051/nutrients |title=FoodData Central |website=fdc.nal.usda.gov |access-date=October 26, 2019 |archive-url=https://web.archive.org/web/20191025172925/https://fdc.nal.usda.gov/fdc-app.html#/food-details/337051/nutrients |archive-date=October 25, 2019 |url-status=live}}</ref>
|{{convert|215|kcal|kJ|order=flip|abbr=values}}
|32&nbsp;g
|0&nbsp;g
|9&nbsp;g
|}