{"id":51,"date":"2015-08-21T22:34:31","date_gmt":"2015-08-21T22:34:31","guid":{"rendered":"http:\/\/opentextbc.ca\/meatcutting\/?post_type=chapter&p=51"},"modified":"2019-07-03T23:15:09","modified_gmt":"2019-07-03T23:15:09","slug":"meat-nutrition","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/meatcutting\/chapter\/meat-nutrition\/","title":{"raw":"Meat Nutrition","rendered":"Meat Nutrition"},"content":{"raw":"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 [pb_glossary id=\"650\"]proteins[\/pb_glossary]<\/strong>, consisting of both essential (indispensable) and dispensable [pb_glossary id=\"530\"]amino acids[\/pb_glossary]<\/strong>. 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 [pb_glossary id=\"694\"]vitamins[\/pb_glossary]<\/strong>, 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, <\/em>iron, <\/em>copper, and trace minerals.\r\n\r\nTable 4 lists the vitamins and main nutrients found in meat and meat products.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Table 4 - Nutrients in meat and meat products (Canadian Professional Meat Cutters Association)<\/caption>\r\n
Vitamins<\/strong><\/td>\r\nSources<\/strong><\/td>\r\n<\/tr>\r\n
A<\/td>\r\nCertain oils, egg yolk, mammalian liver<\/td>\r\n<\/tr>\r\n
D<\/td>\r\nFresh liver oils and fatty tissue<\/td>\r\n<\/tr>\r\n
E<\/td>\r\nGreen leafy vegetables, animal organs (pituitary gland, adrenals, pancreas, and spleen), milk, butter, and abdominal fat<\/td>\r\n<\/tr>\r\n
K<\/td>\r\nGreen vegetables, potatoes, fruits, and liver oils<\/td>\r\n<\/tr>\r\n
Thiamin B1<\/td>\r\nMeat, liver, and kidney<\/td>\r\n<\/tr>\r\n
Riboflavin B2<\/td>\r\nMilk and meat<\/td>\r\n<\/tr>\r\n
B6<\/td>\r\nRed meat, liver, kidney, brain, cod liver, egg yolk, and milk<\/td>\r\n<\/tr>\r\n
B12<\/td>\r\nLiver, kidney, and egg yolk<\/td>\r\n<\/tr>\r\n
Niacin<\/td>\r\nLiver and red meat<\/td>\r\n<\/tr>\r\n
Pantothenic acid<\/td>\r\nLiver, kidney, [pb_glossary id=\"628\"]muscle meat[\/pb_glossary]<\/strong>, brain, and egg yolk<\/td>\r\n<\/tr>\r\n
Biotin<\/td>\r\nLiver, kidney, muscle meat, egg yolk, and milk<\/td>\r\n<\/tr>\r\n
Folic acid<\/td>\r\nLiver, kidney, muscle meat, milk, and cheese<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n ","rendered":"

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 proteins<\/a><\/strong>, consisting of both essential (indispensable) and dispensable amino acids<\/a><\/strong>. 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 vitamins<\/a><\/strong>, 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, <\/em>iron, <\/em>copper, and trace minerals.<\/p>\n

Table 4 lists the vitamins and main nutrients found in meat and meat products.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Table 4 – Nutrients in meat and meat products (Canadian Professional Meat Cutters Association)<\/caption>\n
Vitamins<\/strong><\/td>\nSources<\/strong><\/td>\n<\/tr>\n
A<\/td>\nCertain oils, egg yolk, mammalian liver<\/td>\n<\/tr>\n
D<\/td>\nFresh liver oils and fatty tissue<\/td>\n<\/tr>\n
E<\/td>\nGreen leafy vegetables, animal organs (pituitary gland, adrenals, pancreas, and spleen), milk, butter, and abdominal fat<\/td>\n<\/tr>\n
K<\/td>\nGreen vegetables, potatoes, fruits, and liver oils<\/td>\n<\/tr>\n
Thiamin B1<\/td>\nMeat, liver, and kidney<\/td>\n<\/tr>\n
Riboflavin B2<\/td>\nMilk and meat<\/td>\n<\/tr>\n
B6<\/td>\nRed meat, liver, kidney, brain, cod liver, egg yolk, and milk<\/td>\n<\/tr>\n
B12<\/td>\nLiver, kidney, and egg yolk<\/td>\n<\/tr>\n
Niacin<\/td>\nLiver and red meat<\/td>\n<\/tr>\n
Pantothenic acid<\/td>\nLiver, kidney, muscle meat<\/a><\/strong>, brain, and egg yolk<\/td>\n<\/tr>\n
Biotin<\/td>\nLiver, kidney, muscle meat, egg yolk, and milk<\/td>\n<\/tr>\n
Folic acid<\/td>\nLiver, kidney, muscle meat, milk, and cheese<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

definition<\/span>