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Chemistry of Animal Tissues

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Advances in Food Chemistry

Abstract

Meat forms an essential part of the non-vegetarian diet and is liked for its unique taste. It is a rich source of nutrients, providing good quality animal proteins, essential amino acids and fatty acids, minerals, trace elements and vitamins particularly B-complex. The muscle tissue constitutes the major part of the carcass of meat animals which is considered as food. Muscle fibres are the basic units of both the living muscle and of meat. The conversion of muscle to meat is a very complex process. This process is known to affect the meat qualities like colour and flavour which are dependent on the oxidative changes occurring in meat. This chapter deals with the composition of meat, its structure and conversion of muscle to meat, physical and chemical characteristics and the chemistry of spoilage. The chapter concludes with a description of chemical changes occurring in meat as a result of different processing and preservation techniques.

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  1. Freeze Drying and Animal Products Technology Division, Defence Food Research Laboratory, Mysore, India

    Khudsia Sultana, K. Jayathilakan & V. A. Sajeevkumar

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    O. P. Chauhan

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Sultana, K., Jayathilakan, K., Sajeevkumar, V.A. (2022). Chemistry of Animal Tissues. In: Chauhan, O.P. (eds) Advances in Food Chemistry. Springer, Singapore. https://doi.org/10.1007/978-981-19-4796-4_11

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