MEAT AND FISH
1. Adipose tissue contains little
; therefore, the fatter the animal, the
lower the total water content of its carcass or cuts.
2.
are naturally occurring complex nitrogenous compounds having very
high molecular weight consisting of carbon, hydrogen, oxygen and most importantly,
nitrogen.
3. Meat is rich in
and iron which are not readily available in vegetarian
diets.
4.
are stored as glycogen in the liver and in muscles.
5. In fatty fish, the strips of dark muscle are much larger in proportion and contain higher
concentrations of
and certain vitamins.
6. All proteins, including those from fish, are chains of chemical units linked together to
make one long molecule. These units, of which there are about twenty types, are
called
7. In white fish, carbohydrates is usually less than 1 per cent, but in the dark muscle of
some fatty species it may occasionally be up to
8. The average water content of the flesh of
is about 70%.
1. Adipose tissue contains little
; therefore, the fatter the animal, the
lower the total water content of its carcass or cuts.
2.
are naturally occurring complex nitrogenous compounds having very
high molecular weight consisting of carbon, hydrogen, oxygen and most importantly,
nitrogen.
3. Meat is rich in
and iron which are not readily available in vegetarian
diets.
4.
are stored as glycogen in the liver and in muscles.
5. In fatty fish, the strips of dark muscle are much larger in proportion and contain higher
concentrations of
and certain vitamins.
6. All proteins, including those from fish, are chains of chemical units linked together to
make one long molecule. These units, of which there are about twenty types, are
called
7. In white fish, carbohydrates is usually less than 1 per cent, but in the dark muscle of
some fatty species it may occasionally be up to
8. The average water content of the flesh of
is about 70%.
Add an Answer
More Questions From This User See All
Answers & Comments
Meat ranks among one of the most significant, nutritious and favored food item available to masses, which aids in fulfilling most of their body requirements. It has played a vital role in human evolution and is an imperative constituent of a well-balanced diet. It is a good source of proteins, zinc, iron, selenium, and phosphorus followed by vitamin A and B-complex vitamins. Average value of meat protein is about 23% that varies from higher to lower value according to the type of meat source. Meat fat and its fatty acid profile is point to worry, with respect to its consumption, but its moderate usage is always advised by doctors and nutritionists, in order to lead a healthy life. Fat content of animal carcasses ranges between 8 and 20%. Quality traits of meat along with its nutritional composition become dependent upon animal breed type, feeding source (grains, pasture and grass), genetics of animal and post mortem techniques. This chapter will mainly focus on the variant aspects of nutritional constituents of meat including proteins and essential amino acids, fats and fatty acid profile, carbohydrates, vitamins and minerals along with their health benefits to human health.