MUKUBA UNIVERSITY

SCHOOL OF MATHEMATICS AND NATURAL SCIENCES

NAME: FRANCIS DINGISWAYO MOYO

STUDENT ID: 21010671

COURSE CODE: FNS 201

LECTURER: DR NICOLAS DANIEL

TASK: Meat chemical and biological consideration

Meat is an animal flesh that is eaten as food.

 Humans have hunted and killed animals for meat since prehistoric times.
 The advent of civilization allowed the domestication of animals such as chickens, sheep,
rabbits, pigs and cattle.
 This eventually led to their use in meat production on an industrial scale with the aid of
slaughterhouses
Meat composition consists of approximately
 75% of water,
 19% of protein,
 2.5% of fat,
 1.2% of carbohydrates and
 1.65% of nitrogen compounds.

Minerals found in meat

 calcium,
 phosphorus,
 sodium,
 potassium,
 chlorine,
 magnesium and

Other Elements such as

 iron,
 copper,
 zinc and
 many others

Types of meat

The three main types of meat that are available.

1. Red meat: Beef, Goat, Lamb, etc.

2. White meat: Chicken, Turkey, etc.
3. Seafood: Fish, Crab, Lobster, etc.

Important Points to Remember While Buying Meat

Here are some important points to remember while buying raw meat from the markets.
Meat is a very important source of protein, apart from containing an abundant amount of vitamin
B-Complex, iron, phosphorus and Omega-3 fatty acids that are required to maintain good health.
It is imperative to pick the right kind of meat in order to avail all its nutritional benefits. Here are
some important points to remember while buying raw meat from the markets. 

1. Check the odour

 Poultry meat is generally odourless; however, it may have a mild odour on rare
occasions.
 Make sure it does not have a foul smell or a pungent odour.
2. Prefer skinless

 The skin of the meat has saturated fats that are high in calories and can potentially
increase the risk of cardiovascular diseases.
 Hence, it is always recommended that the meat is consumed only after removing the skin.

3. Know what colour you need to pick

  The colour of the meat says a lot about its freshness.
 Poultry meat must be light pink or white in colour.
 Make sure that the meat does not have a greenish tinge or is bruised on the surface.
 In case of red meat, it must be bright red in appearance.

4. Ensure food safety standards

 Checking food safety standards is the most essential step to follow.

 In case of packaged meat, it should be labelled by Food Safety and Standards

5. Check the texture

 For poultry, the texture should be firm and the muscle fibres must be clearly visible.
 The meat should not be slimy and if you touch it, the fingers should be dry rather than
sticky.
 The meat should not appear translucent and watery when it is cut.

6. The source matters

 It is important to know and understand how the meat was sourced and bred in order to
determine the quality of meat.
 It is advisable to check the place or at least know from where the meat was brought.

Specific Chemical Hazards in the Meat Packing Industry include:

 Ammonia – may be used in meat packing plants for refrigeration. Ammonia may cause
irritation of the eyes and respiratory tract.
 Ammonia Refrigeration. Assists employers and employees in identifying and controlling the
hazards associated with the operation and maintenance of ammonia refrigeration systems.
 Chlorine – a disinfectant that is sometimes added to water for disinfecting meat. May cause
respiratory irritation and breathing difficulties
 Carbon dioxide – in the form of dry ice, it is used to keep meat cold. Inhaling carbon
dioxide can cause an increase in the breathing rate, which can progress to shortness of
breath, dizziness and vomiting.
 Hydrogen peroxide – sometimes used as disinfectants. These chemicals may cause eye,
nose and respiratory irritation.
  Peracetic acid – may be used as a disinfectant and has been associated with respiratory
irritation.

Importance of meat

1. Meat provides enough protein

 Protein is a nutrient that helps build and repair muscle, as well as helps, maintain healthy
hair, bones, skin, and blood.
 High-quality meat is good for every human and due to meat’s High Biological Value, a
protein obtained from meat is easily digested and thus absorbed quickly and effectively
by the body.
 However, you should note that red meat, chicken, and turkey are extremely high in
protein.

2. Meat provides enough vitamins

 Meat contains lots of vitamins which are vital in maintaining a healthy body.
 Meat is particularly a great source of vitamin E and B vitamins including B2, B6, and
B12.
 The vitamin E in meat contains very strong antioxidant properties and helps reduce
damage caused by oxygen to cells thus allowing faster muscle repair and recovery.
 Most of the vitamins found in meat work together to help convert food into energy,
however, they also have individual uses and functions.
 For example, vitamin B2 is essential for the manufacture of red blood cells, which then
transport the oxygen around the body, and vitamin B6 is vital for protein synthesis while
B12 is imperative for good nerve functions.
 Therefore, meat has lots of vitamins needed by humans for day-to-day activities.

3. Meat provides enough minerals

 Meat provides a wide variety of minerals to support the optimal functioning of your cells
and tissues. For instance, it is an important source of both iron and zinc.
 The iron found in meat helps carry oxygen to and throughout your tissues, while zinc is
required for a strong immune system, wound healing, and enzyme activity within your
cells.
 Magnesium is important for bone strength as it improves vitamin D synthesis as well as
helps decrease net acid production.
 It’s thought the consumption of magnesium through diet could assist in preventing
osteoporosis.
 Meat also contains phosphorus which helps keep your bones strong, the sulfur meat
contains can be incorporated into new amino acids, and the chromium found in meat
assists in metabolizing your dietary sugars.

4. Meat help provide muscle strength and maintenance

  High-quality protein, e.g. meat and poultry, have been shown to prevent muscle loss as
we age more effectively than other protein foods.
 Meat is important in muscle building because it provides the necessary protein, that has
been known for bodybuilding.

5. Meat help in weight management

 High protein diets that include lean meat and poultry have been shown to promote long-
term weight loss better than other diets.

6. Meat help provide bone strength

 Meatless diets have been shown to contain lower amounts of calcium, vitamin D, vitamin
B-12, protein, and omega-3 fatty acids, which have important roles in maintaining bone
health.

7. Meat help maintain brain function

 Animal products like meat are the only natural sources of Vitamin B12, which promotes
brain development in children and helps your nervous system function properly

8. Meat is very rich in iron

 Meat, fish, and poultry contain heme iron, which helps to prevent anemia because the
body absorbs this iron better than non-heme iron found in plant foods such as vegetables.
 Heme iron foods help the body absorb non-heme iron. 

9. Meat contains a good amount of Selenium

 A serving of beef or lamb delivers half a human’s daily selenium needs.

 Selenium is an antioxidant that helps prevent cell damage, promotes proper thyroid
function, and may contribute to cancer prevention.

10. Meat aids growth and maintenance

 The type of protein meat provides is required for the growth and maintenance of tissues.
 Your body’s protein needs are dependent upon your health and activity level.
 Since protein is the major nutrient in meat let’s look at the functions of proteins in the
human body.

What are the functions of proteins in the human body?

 Protein help in Biochemical reaction

 Protein provides structure.
 The proteins help maintains proper body pH.
 Protein helps maintain fluid balance in the human body.
 Protein helps in the transportation and storage of nutrients.
 Protein serves as an alternative source of energy.