Meat Science

CHEMICAL COMPOSITION OF A TYPICAL ANIMAL MUSCLE

Sl.No.	COMPONENT	PERCENT (WET BASIS)
1.	Water (range 65 to 80)	75.0
2.	Protein (range 16 to 22) Myofibrillar Proteins Myosin Actin Tropomyosin Troponin M protein C protein a -actinin b -actinin  Sarcoplasmic Proteins Soluble sarcoplasmic &mitochodrial enzymes Myoglobin Hemoglobin Cytochromes and flavoproteins Stroma or Connective Tissue Proteins Collagen and reticulin Elastin Other insoluble proteins	18.5          9.5 5.0 2.0 0.8 0.8 0.4 0.2 0.2 0.1          6.0 5.5 0.3 0.1 0.1         3.0 1.5  0.1  1.4
3.	Lipids (variable range 1.5 to 3.0) Neutral Lipids (range 0.5 to 1.5) Phospholipids Cerebrosides Cholesterol	3.0 1.0 1.0 0.5 0.5
4.	Non-protein Nitrogenous Substances Creatine and Creatinine phosphate Nucleotides (Adenosine triphosphate (ATP), Adenosine dephosphate (ADP), etc.) Free Amino acids Peptides (Anserine, carnosine, etc.) Other nonprotein substances [Creatinine, urea, inosine monophosphate (IMP), nicotinamide adenine dinucleotide (NAD), nicotinamide adenine dinucleotide phosphate (NADP)]	1.5 0.5 0.3   0.3 0.1
5.	Carbohydrates and Non Nitrogenous Substances (range 0.5 to 1.5) Glycogen (variable range 0.5 to 1.3) Glucose Intermediates and products of cell metabolism (Hexose and triose phosphates, lactic acid, citric acid, fumaric acid, succinic acid, acetoacetic acid, etc)	1.0 0.8 0.1 0.1
6.	Inorganic constituents Potassium Total phosphorus(Phosphates & inorganic phosphorus) Sulphur (including sulphate) Chlorine Sodium Others (Including magnesium, calcium, iron, cobalt, copper, zinc, nickel, manganese, etc.)	1.0 0.3 0.2 0.2 0.1 0.1 0.1