Composition of meat

Meat is defined by the Codex Alimentarius as “All parts of an animal that are intended for, or have been judged as safe and suitable for, human consumption”. Meat is composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of carbohydrates.

Nutritional composition of meats and other food sources per 100g**

Product

Water

Protein

Fat

Ash

KJ*

Beef (lean)

75.0

22.3

1.8

1.2

116

Beef carcass

54.7

16.5

28.0

0.8

323

Pork (lean)

75.1

22.8

1.2

1.0

112

Pork carcass

41.1

11.2

47.0

0.6

472

Veal (lean)

76.4

21.3

0.8

1.2

98

Chicken

75.0

22.8

0.9

1.2

105

Venison (deer)

75.7

21.4

1.3

1.2

103

Beef fat (subcutaneous)

4.0

1.5

94.0

0.1

854

Pork fat (back fat)

7.7

2.9

88.7

0.7

812

Milk (pasteurized)

87.6

3.2

3.5

 

63

Egg (boiled)

74.6

12.1

11.2

 

158

Bread (rye)

38.5

6.4

1.0

 

239

Potatoes (cooked)

78.0

1.9

0.1

 

72

**Meat processing technology for small- to medium-scale producers (FAO 2007)
* Kilojoules

From the nutritional point of view, meat’s importance is derived from its high quality protein, containing all essential amino acids and it’s highly bio available minerals and vitamins. Meat is rich in Vitamin B12 and iron which are not readily available in vegetarian diets.

 

Background: