Nutrient value of raw and

processed meat
Group Members:
Irfa rasheed 80
Fariha saeed 65
 Raw meat

Raw meat generally refers to any

type of uncooked muscle tissue of an
animal used for food
 Processed meat
Any meat preserved by smoking,
curing, or salting or with addition
of chemical preservatives
Meat and meat
products
supply?
 Macronutrients
• Carbohydrates 15%
• Protein 30%
• Fat 22% (SFA 22%,MUFA 27%,PUFA 15%)
 Micronutrients
 iron 14%
 Zinc 30%
 Vit D 19%
 Vit A 20%
 Vit B2 14%
 Vit B6 21%
 Vit B12 22%
 PROTEIN

 Meat is the good source of protein.

 Contains all essential amino acids.
 High biological value than plant protein.
 Meat is the rich source of taurine, the essential amino
acid for newborns.
 FATTY ACIDS
 Meat contain both saturated and unsaturated fat.
 The department of Health has recommended a reduction in
the intake of saturated fat & increase in the intake of
unsaturated fat.
Contin….

o Meat provide 6.7% of total saturated fat intake.

o The predominant saturated fatty acids in meat are stearic
acid, and palmitic acid.
o Meat contain mixture of unsaturated fatty acids,
polyunsaturated and monounsaturated fatty acid (MUFAs) .
o MUFAs are the dominant unsaturated fatty acids in meat.
o MUFAs account approximately 40% of the total fat in meat.
o The principal MUFA in meat is oleic acid.
o PUFAs have a structural role as they are found in the
membrane of phospholipids.
o There are two types of PUFAs, the omega-3 and omega-6.
o Meat and meat products supply omega-3 19% and omega-6
17%
 Meat and micronutrients
IRON
Major mineral in meat
Helping oxygen molecules bind to RBCs
Easily absorbed
 ZINC

Red meat contributes quarter of zinc in diet.

Zinc is necessary for growth, healing, the immune system and
cognitive development.
 SELENIUM
Act as antioxidant.
Protect against heart disease.
Meat contain 10mg selenium per 100g of meat.
 B-VITAMINS IN MEAT
Thiamine (vit B1)
Riboflavin (vit B2)
Niacin
Pantothenic acid
Vitamin B6 and B12
 Meat and vitamin D
Meat and meat products provide significant amount of 25-
hydroxycholecalciferol,assumed to have a biological activity five
times than of cholecalciferol.
Vit D is present in both the lean and the fat of meat.
Nutrient value of processed
meat?
Significance losses in thiamine and niacin.
Thiamine losses (12-69 %)
 Effects of cooking meats
 Changes in pigment.
 Changes in meat protein.
 Fat melts, causing shrinkage.
 Loss in moisture.
 Cooking makes meat more tender and digestible.
 THANK YOU
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