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Tables (part II)

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Table 2-1 - Approximate composition of mammalian skeletal muscle (percent fresh weight basis)

  Percent   Percent
WATER (range 65 to 80) 75.0 NON-PROTEIN NITROGENOUS SUBSTANCES 1.5
    Creatine and Creatine phosphate 0.5
PROTEIN (range 16 to 22) 18.5 Nucleotides (Adenosine triphosphate (ATP), adenosine tiphosphate (ADP), etc.) 0.3
Myofibrillar 9.5 Free amino acids 0.3
Myosin 5.0 Peptides (anserine, carnosine etc.) 0.3
Actin 2.0    
Tropomyosin 0.8    
Troponin 0.8 Other nonprotein substances (creatinine, urea, inosine monophosphate (IMP), nicotinamide adenine dinucleotide (NAD), nicotinamide adenine dinucleotide phosphate (NADP)) 0.1
M protein 0.4 CARBOHYDRATES AND NON-NITROGENOUS SUBSTANCES (range 0.5 to 1.5) 1.0
C protein 0.2 Glycogen (variable range 0.5 to 1.3) 0.8
a-actinin 0.2 Glucose 0.1
b-actinin 0.1 Intermediates and products of cell metabolism (hexose and triose phosphates, lactic acid, citric acid, fumaric acid, succinic acid, acetoacetic acid, etc.) 0.1
Sarcoplasmic 6.0 INORGANIC CONSTITUENTS 1.0
Soluble sacroplasmic and mitochondrial enzymes 5.5 Potassium Total phosphorus 0.3
Myoglobin 0.3 (phosphates and inorganic phosphorus) 0.2
Hemoglobin 0.1 Sulfur (including sulfate) 0.2
Cytochromes and flavoprotein 0.1 Chlorine 0.1
    Sodium 0.1
Stroma 3.0 Others (including magnesium, calcium, iron, cobalt, copper, zinc, nickel, manganese etc.) 0.1
Collagen and recticulin 1.5    
Elastin 0.1    
Other insoluble proteins 1.4    
       
LIPIDS (variable range: 1.5 to 13.0) 3.0    
Neutral lipids (range: 0.5 to 1.5) 1.0    
Phospholipids 1.0    
Cerebrosides 0.5    
Cholesterol 0.5    

Source: Principles of Meat Science by Forrest et al. (1975) W.H. Freeman & Co.

 

Table 2-2 - Composition of fat and lean (per 100 g wet weight)

         

Fat*
  Water Protein Pat Energy Sat. Mono Poly Chol
  (g) (g) (g) (MJ) (g) (g) (g) (mg)
Beef fat, raw 24 9 67 2.6 29 32 3 90
lean 74 20 5 0.5 2 2 0.2 60
Lamb, fat 21 6 72 2.8 36 28 3 75
lean 70 21 9 0.7 4 3 0.4 80
Pork, fat 21 7 71 2.8 26 29 11 75
lean 72 21 7 0.6 2.5 3 1 70

Fat*: - saturated, monosaturated, polyunsaturated, cholesterol.

 

Table 2-2 (continued) - VITAMINS AND MINERALS

  Fe Cu Zn A D E B1 B2 Niacin B6 B12 Folate Pantothenate Biotin
  mg mg mg     mg mg mg mg mg mg mg mg mg
Beef, fat, raw 1.0 0.1 1.0 - - 0.3 - - - - tr - - tr
lean, saw 2.1 0.14 4 tr tr 0.15 0.07 0.25 5 0.3 2 10 0.7 tr
Lamb, fat 0.7 0.15 0.8 - - 0.3 - - - - tr - - tr
lean 1.6 0.17 4 tr tr 0.1 0.14 0.3 6 0.25 2 5 0.7 2
Pork, fat 0.7 0.1 0.4 tr tr 0.03 - - - - tr - - tr
lean 0.9 0. 15 2.4 tr tr 0 0.9 0.25 6 0.45 3 5 1 3

(McCance and Widdowson 1991)

 

Table 2-3 - TYPICAL ANALYSES OF VARIOUS TYPES OF MEAT

Source Protein Fat Na K Ca Mg P Fe Cu Zn Cl
  (X wet wt.) (% wet wt.)

(mg/100g wet wt.)
Ox lean, av 20.3 4.6 61 350 7 20 180 2.1 0.14 4.3 59
Sheep lean, av 20.8 8.8 88 350 7 24 190 1.6 0.17 4.0 76
Pig lean, av 20.7 7.1 76 370 8 22 200 0.9 0.15 2.4 71
Calf, filet 21.1 2.7 110 360 8 25 260 1.2 - - 68
Rabbit lean, av 21.9 4.0 67 360 22 25 220 1.0 0.54 1.4 74
Chicken, light meat, av 21.8 3.2 72 330 10 22 180 0.9 0.25 1.6 86
dark meat, av 19.1 5.5 89 300 11 25 190 1.2 0.20 2.0 90
Source Thiamin Riboflavin Nicotinic Acid B6 B12 Folic Acid Biotin E
  (mg) (mg) (mg) (mg) (mg) (mg) (mg) (mg)
Ox lean, av 0.07 0.24 5.2 0.32 2 10 Tr 0.19
Sheep lean, av 0.14 0.78 6.0 0.25 2 5 2 0.10
Pig lean, av 0.89 0.25 6.2 0.45 3 5 3 -
Beef, fillet 0.10 0.25 7.0 0.30 1 5 Tr -
Rabbit lean, av 0.10 0.19 8.4 0.50 10 5 1 0.13
Chicken, light meat, av 0.10 0.10 9.9 0.53 Tr 12 2 0.08
dark meat, av 0.11 0.22 5.4 0.30 1 12 3 0.14

(Lawrie 1981)

 

TABLE 24 - AMINO ACID COMPOSITION (ma AMINO ACID PER g PROTEIN) OF MUSCLE PROTEINS, CONNECTIVE TISSUE COMPONENTS AND SELECTED MEAT PRODUCTS

  Beef Pork Lamb Cured Processed Meats MDM* Actin Myosin Tropomyosin Bovine Collagen Bovine elastin
Aspartic acid 88 89 85 91 88 107 115 117 43 9
Threonine 40 51 49 49 32 77 54 31 18 9
Serine 38 40 39 42 38 58 41 40 35 7
Glumatic acid 144 145 144 129 142 140 229 320 99 19
Proline 54 46 48 52 61 50 25 6 114 106
Glycine 71 61 67 80 82 43 26 9 187 189
Alanine 64 63 63 64 67 58 59 89 74 158
Valine 57 50 50 52 61 49 47 29 23 140
Methionine 23 25 23 22 28 42 33 25 8 Tr
Cystine 14 13 13 15 15 12 11 9 - -
Total SAA 37 38 36 37 43 43 54 44 34 8
Isoleucino 51 49 48 49 39 84 55 39 15 31
Leucine 84 75 74 74 80 82 108 121 28 72
Tyrosine 32 30 32 29 25 67 33 29 67 13
Phenylalanino 40 41 39 40 43 48 47 9 21 52
Total aromatic 72 71 71 69 68 115 80 38 88 65
amino acidsHistidine 29 32 27 28 30 27 24 10 8 1
Lysine 84 78 76 74 78 70 146 184 30 4
Arginine 66 64 69 66 77 74 79 75 75 11
Tryptophan 11 13 13 10 5 20 9 - - -

*MDM - mechanically deboned meat
(Pellet and Young 1990)

 

Table 2-5 - Composition of different cuts of meat

  Cut of meat Protein Moisture Pat Ash Cal/100 g
    (%) (%) (%) (%)  
BEEF Chuck 18.6 65 16 0.9 220
  Flank 19.9 61 18 0.9 250
  Loin 16.7 57 25 0.8 290
  Rib 17.4 59 23 0.8 280
  Topside 19.5 69 11 1.0 180
  Rump 16.2 55 28 0.8 320
PORK Ham 15.2 53 31 0.8 340
  Loin 16.4 58 25 0.9 300
  Shoulder 13.5 49 37 0.7 390
  Spare rib 14.6 53 32 0.8 350
LAMB Breast 12.8 48 37 0.7 380
  Leg 18.0 64 18 0.9 240
  Loin 18.6 65 16 0.7 220
  Rib 14.9 52 32 0.8 360
  Shoulder 15.6 58 25 0.8 300

(Sawyer 1975)

 

Table 2-6 - Composition of Fats

  Total fat (%)

Per cent of total fat
    SFA MUFA PUFA
Beef fat 67 43% 48% 4%
Lamb fat 72 50% 39% 5%
Pork fat 71 37% 41% 15%
Chicken, meat and skin 18 33% 42% 19%
Duck, meat and skin 43 27% 54% 12%
Calf liver 7 30% 18% 26%

SFA - Saturated Fatty Acids
MUFA - Monounsaturated Fatty Acids
PUFA - Polyunsaturated Fatty Acids

 

Table 2-7 - Cholesterol content of various foods (mg/100 g)

Milk 14
Butter 230
Hard cheese 70-100
Eggs 450
Egg yolk 1 260
Meat and poultry 60-120
Heart 140-260
Brain 2 000 - 3 000
Liver 300 - 350
Fish 50 - 60
Crustacea 100 - 200

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