Lecture about the composition of meat.

1. COMPOSITION OF MEAT
By BRENDA B. CARANTO

2. WATER -
Product Name Percentage Water
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%
* 70 % of muscle tissue
Water Content of Meat and Poultry

3. Protein
• 20% of muscle tissue.
• Protein coagulates when it is heated.
It becomes firmer and loses moisture.
When protein has coagulated to the
desired degree, the meat is said to be
done.

4. Fat
–
5% of the muscle tissue

5. FAT- Surface fats protect the meat from
drying out during cooking.
• Contributes to:
➢Juiciness
• Marbling is fat that is deposited within the muscle tissue. This is the
white flecks and streaks of fat within the lean section of meat:
• Adding surface fat is called barding.

6. FAT
• Contibutes to:
➢ Tenderness
• Marbling separates muscle fibers, making
meat easier to chew.

7. FAT
Flavor
• Contributes to:
• Fat is the main source of flavor in meat.