MEAT COMPOSITION
Meat – muscle tissues from animals used for food
What makes up meat?
Water – 75%
Protein – 18.5%
Fat – 3%
Carbohydrates – 1%
Mineral – 1%
Meat Structure:
- Each layer is surrounded by a connective tissue sheath
- Typically, epimysium can be removed prior to cooking, however the other two are always eaten
- Each sheath is comprised of primarily collagen
COLLAGEN:
- Collagen is a very tough connective tissue
- Most abundant protein in the body
- Compound most responsible for tenderness variation among muscles in the animal
- Muscles high in connective tissue (collagen) are very tough and are subsequently less valuable
COLLAGEN BREAKDOWN:
- Collagen will turn into gelatin when cooked correctly
- Collagen will, with moist heat, turn to gelatin at temperatures from 156oF to 185oF
- However, this transition takes time, typically hours
- Low temperatures are needed for cooking so that meats are not fully dried out during cooking
- Thus, “low and slow” dry heat or moist heat cooking techniques are required for tenderization of tough meats
Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces
I want to Thank Travis Quinn PHD at Kansas State University for helping me understand the fine details of meat protiens.
