MEAT NUTRITIONAL VALUE Dr. Rio Olympias Sujarwanta, S.Pt., M.Sc.

Sub Topics Protein fat Calorie Carbohydrate Vitamin Mineral Variety of meat Processed meat

Chemical Composition of Meat Percentage (%) 1. Water content 68-80 2. Protein content 16-22 3. Fat content 1,5-13,0 4. Non protein nitrogen 1,5 5. Carbohydrate 0,5-1,5 6. Inorganic constituents 1,0 7. Vitamins trace

Meat Protein Including: Myofibril protein: protein which is soluble in saline (salt) solution. Sarcoplasmic protein: water-soluble protein Connective tissue protein: protein which is soluble in strong acid or base.

High quality protein source Containing all essential amino acids in a balanced amount for human need. Easily digested, Easily absorbed, Easily metabolized, Containing high biological value.

Amino acids of meat Essential amino acids in meat protein are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. Non essential amino acids in meat protein are alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, tyrosine, taurine, and carnitine.

Nutritional value of meat Digestibility of animal protein is 95-100%, digestibility of vegetable protein is 65-75%. Protein Digestibility Corrected Amino Acid Score (PDCAAS) of meat is close to 0,9, while that of vegetable protein is 0,5-0,7. Animal protein also contains non protein nitrogen (NPN), such as: free amino acids, simple peptides, amines, amides, and creatine. 10% of energy or calories need, 50% of protein need, 35% of iron (Fe) need, or 100% of iron need if the meat is liver. 25-60% of vitamin B need

Meat fats Meat fats consist of external fats and intramuscular fats (marbling), The main components of fats are triglycerides, phospholipids, cholesterol, and fat-soluble vitamins, Meat fats contain essential fatty acids which are hardly contained in vegetable protein, The essential fatty acids contained in meat fats are: linoleic acid, linolenic acid, and arachidonic acid Triglycerides contain both saturated and unsaturated fatty acids,

Meat Fat Meat from ruminants contain higher saturated fat than that of non-ruminants, Saturated fatty acids in lean meat is 40%, and in red meat is 48%. In beef and veal, half of the saturated fatty acids is palmitic acids (C16:0), and one third of it is stearic acids (C18:0). In mutton, the proportion of palmitic and stearic acids is almost equal. Polyunsaturated fatty acids (PUFA) reaches approximately 11-29% from the total of fatty acids.

Meat Fat Cholesterol is a fatty component in meat. The cholesterol synthesized in the body is 600-1500 mg/day. The intake recommendation of cholesterol is 300 mg/day.

Functions of cholesterol in the body Forming nervous tissue and cell membrane, Forming bile salts to help in the absorption of fats, Forming vitamin D for calcium absorption in the body, Forming sex hormones which are very essential in the development and functions of sexual organs.

Meat carbohydrates Carbohydrates in meat are in the form of glycogen and lactic acids stored in the liver, Carbohydrates in processed meat are higher than those of fresh meat because there is carbohydrate addition during the processing such as sugar, filler, etc.  

Vitamin Red meat is a good source of vitamin B12, Consuming 100 g meat can fulfill 2/3 of vitamin B12 needs, and 25% of the needs for riboflavin, niacin, vitamin B6 and pantothenic acids. Liver is a good source of vitamin A and folate.  

Mineral Beef and mutton are good sources of iron and zinc. Consuming 100 g meat can fulfill ¼ daily needs of adults. Iron in meat is mostly in the form of haem-iron which is more easily absorbed. Red meat is also a source of selenium and can fulfill selenium need which is 20% higher than RDI every 100 g meat consumption.

Bioactive compounds in meat Taurine, Carnitine Conjugated linoleic acid (CLA) Endogenous antioxidants Creatine Antihypertensive peptides

Chemical composition per 100 g meat Beef Veal Lamb Mutton Moisture (g) 73.1 74.8 72.9 73.2 Protein (g) 23.2 24.8 21.9 21.5 Fat (g) 2.8 1.5 4.7 4.0 Energy (kJ) 498 477 546 514 Cholesterol (mg) 50 51 66

Vitamin per 100 g meat Beef Veal Lamb Mutton Thiamnin (mg) 0.04 0.06 0.12 0.16 Riboflavin (mg) 0.18 0.20 0.23 0.25 Niacin (mg) 5.0 16.0 5.2 8.0 Vitamin B6 (mg) 0.52 0.80 0.10 Vitamin B12 (μg) 2.50 1.60 0.96 2.80 Pantothenic acids (mg) 0.35 1.50 0.74 1.33 Vitamin A (μg) <5 8.6 7.8 Beta-caroten (μg) 10 Alpha-tacopherol (mg) 0.63 0.50 0.44

Mineral per 100 g meat Beef Veal Lamb Mutton Sodium (mg) 51 69 71 Potassium (mg) 363 362 344 365 Calcium (mg) 4.5 6.5 7.2 6.6 Iron (mg) 1.8 1.1 2.0 3.3 Zinc (mg) 4.6 4.2 3.9 Magnesium (mg) 25 26 28 Phosphorus (mg) 215 260 194 290 Copper (mg) 0.12 0.08 0.22 Selenium (μg) 17 <10 14

Effects of heating on meat nutrition Coagulation and denaturation of meat protein as well as increase in protein solubility and meat color change. Increase in palatability of meat with improved color, texture, flavor, tenderness, and juiciness. Decrease in the number of microbes and increase in the shelf-life of meat products, Inactivation of endogenous proteolytic enzyme in meat can prevent the occurrence of off-flavor. Decrease in the water content of meat, activation of water that extends the shelf-life of meat.

Fresh meat vs processed meat Fresh meat contains more water and protein, less energy or calories and mineral compared to processed meat. The percentage of mineral in processed meat increases due to addition of salt and spices. The increase in energy or calories in processed meat is caused by addition of carbohydrate and protein from grains and flour. The protein content in processed meat decreases due to denaturation of protein during processing. The water content in processed meat decreases because its water holding capacity by meat protein decreases during processing.

References Aberle, E.D., J.C. Forrest, D.E. Gerrard, E.W. Mills, H.B. Hedrick, M.D. Judge, R.A. Merkel, 2001. Principles of Meat Science. 4th ed. Kendall/Hunt Publishing Company, Dubuque, Iowa. Swatland, H.J., 1984. Structure and Development of Meat Animals. Prentice-Hall, Inc., Englewood Cliffs, New Jersey. Soeparno, 2015. Ilmu dan Teknologi Daging. Cetakan ke-6 (Edisi Revisi). Gadjah Mada University Press, Yogyakarta. Soeparno, 2011. Ilmu Nutrisi dan Gizi Daging. Cetakan pertama. Gadjah Mada University Press, Yogyakarta.

THANK YOU