Composition and Structure of Meat

Meat is the flesh of an zoology used for food according to the little oxford lexicon. The connective create from raw material cells are joined unitedly into bundles by two types of connective create from raw stuff. White and colour connective tissue, the white connective tissues are called collagen, is free-base in all the muscle-builders of the animal it is dominant in the more tender cuts of totality. Yellow connective tissue called elastin, it is predominant in the muscles which carry the heaviest load of unremitting strain and work.The red-hot on the outside of an animals muscles is called cover. The fat which lies between the bundles of muscle fibers is called marbling. The positive nutritive observe of amount is in the lean tissue and not in the fat. The amount of marbling in the shopping mall and between the connective tissues is a very measurable factor in meat since it creates the bite or chewability looked for in cooked meat.The white connective tissue breaks up and becomes moist in cooking, whereas the jaundiced connective tissue requires mechanical means of tenderizing such as pounding, cubing, or grinding. The younger and less exercised an animal is, the less yellow connective tissue it will have and the tenderer its meat will be. Meat is composed of 75% Water, 5-40% Fat, 5% Minor components, Minerals (especially iron), enzymes, and pigments.Grading of beef. The grading of beef is reliant on the Feed, which means that the food the animal was consuming before it was slaughtered, affects outer surface fat and muscle marbling, Age at Slaughter, Breed and breeding level which refers to Hereford vs. Angus vs. Longhorn. Grades of beef * Prime- More social and tender, which has a lot of marbling, * Choice and select- This is the leaner intermit of the meat * Standard, commercial and utility- An average to good quality, flavor, and tenderness. * Canner and cutter-Used in canned and processed meat purpose. Market forms of meat