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FOOD AND BIOLOGICAL VALUE OF MEAT Animal meat is an essential food product.Pork fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (3: 4: 1) is pretty close to optimal (3: 6: 1).Nitrogenous substances include: carnosine, creatine, adenosine triphosphoric acid and its decomposition products, free amino acids, glutathione, purine and pyrimidine bases. Saturated fatty acids and monounsaturated oleic acid predominate in beef and mutton; the content of PUFA (linoleic and especially linolenic) is insignificant.The meat contains nitrogenous and nitrogen-free extractive substances that affect the taste of products made from it and are energetic pathogens of secretion of the human gastric glands.The group of nitrogen-free extractive substances includes: glycogen, dextrins, maltose, glucose, lactic and pyruvic acid.There is a lot of PUFA in pork - up to 10.5% in adipose tissue, including up to 9.5% linoleic, up to 0.6% linolenic and up to 0.35% arachidonic acid.Extractive substances are divided into nitrogenous and nitrogen-free.

FOOD AND BIOLOGICAL VALUE OF MEAT
Animal meat is an essential food product. Meat and meat products are
suppliers of biologically valuable proteins. By their chemical composition, meat
proteins are close to the proteins of the human body and contain all the amino acids
necessary for building the tissues of the human body. The protein content in meat
can range from 11 to 21%.
The total amount of fat in meat ranges from 1 to 50%. With an increase in
the amount of fat in meat, the amount of protein decreases slightly, and more
significantly, of water. The nutritional value of meat lipids depends on the fatty
acid composition. Saturated fatty acids and monounsaturated oleic acid
predominate in beef and mutton; the content of PUFA (linoleic and especially
linolenic) is insignificant. There is a lot of PUFA in pork - up to 10.5% in adipose
tissue, including up to 9.5% linoleic, up to 0.6% linolenic and up to 0.35%
arachidonic acid. Pork fat in the ratio of saturated, monounsaturated and
polyunsaturated fatty acids (3: 4: 1) is pretty close to optimal (3: 6: 1). Cholesterol
in the muscle tissue of meat is about 1.5 times less than in fat.
The meat contains nitrogenous and nitrogen-free extractive substances that
affect the taste of products made from it and are energetic pathogens of secretion
of the human gastric glands. The chemical composition of the extractives of
muscle tissue is variable and depends on the depth of the post-mortem changes in
the meat.
Extractive substances are divided into nitrogenous and nitrogen-free.
Nitrogenous substances include: carnosine, creatine, adenosine triphosphoric acid
and its decomposition products, free amino acids, glutathione, purine and
pyrimidine bases. The content of creatine is judged on the strength of the broth.
Glutathione activates muscle enzymes that improve the consistency of meat. The
group of nitrogen-free extractive substances includes: glycogen, dextrins, maltose,
glucose, lactic and pyruvic acid.