Meat Science and Nutrition
Meat plays a significant role in the Western diet. Meat is almost completely digestible and rates high on the nutritional scale as it contains high levels of , consisting of both essential (indispensable) and dispensable . Essential amino acids need to be supplied on a daily basis by diet, while the body is capable of producing dispensable amino acids on its own. Meat and other animal proteins can supply all the essential amino acids required for the human body. Meat is also rich in B complex , such as thiamin, riboflavin, and niacin, but the fat-soluble vitamins are not all found in meat. Minerals essential for the diet, with the exception of calcium, are found in meat, including phosphorus, iron, copper, and trace minerals.
Table 4 lists the vitamins and main nutrients found in meat and meat products.
|Certain oils, egg yolk, mammalian liver
|Fresh liver oils and fatty tissue
|Green leafy vegetables, animal organs (pituitary gland, adrenals, pancreas, and spleen), milk, butter, and abdominal fat
|Green vegetables, potatoes, fruits, and liver oils
|Meat, liver, and kidney
|Milk and meat
|Red meat, liver, kidney, brain, cod liver, egg yolk, and milk
|Liver, kidney, and egg yolk
|Liver and red meat
|Liver, kidney, , brain, and egg yolk
|Liver, kidney, muscle meat, egg yolk, and milk
|Liver, kidney, muscle meat, milk, and cheese
Elements in plant or animal tissue supplying essential amino acids to the body.
Organic compounds consisting of chains of molecules that are used to form proteins. There are 20 or more amino acids in the human body. In addition, eight more are called essential amino acids and must be supported by a good diet.
Organic compounds essential to the diet.
Variety meats that contain muscle tissue, such as tripe, heart, and tongue.