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.