(Part 4, Meat Science, LPT)
Nutritive Value of Meat or Chemical Composition of Meat
Description :
We all know that meat is a very nutritious food which meets our daily need of various important nutrients like protein, fat, minerals and vitamins. We have studied in the previous Meat Science (LPT) note that muscles are converted into meat through some post mortem changes. Thus, the composition of muscle is reflected in the composition of meat. The proximate composition in meat includes moisture, protein, fat, carbohydrate, mineral and vitamin. We must know the chemical composition of any food to assess its nutritive value. Different species meats differ in their caloric value due to the difference in their chemical composition. Beside this factor (i.e. species of meat animal), breed, age, sex, plane of nutrition, exercises etc. also influence the composition of meat.
Note: The following pdf is the LPT note of Meat Science, Part 4 of BVSc & AH. *LPT-Livestock Product Technology.
Topics of the PDF file of 'Nutritive Value of Meat' :
Composition of Meat / Chemical Composition of Meat / Composition of Different Species Meat like Beef, Chicken, Lamp, Pork, Veal etc. / Nutritive value of Meat Protein, Fat, Lipids, Water, Vitamins, Minerals etc.
Download or Read this PDF from the arrow or
You will find almost all the Veterinary Notes fully free in PDF format from "BVSc & AH Notes" corner of E-Learning in this website. The PDF can help you to find the Answers like - Nutritive Value of Meat, Nutritional Composition of Meat pdf, Meat contents which Nutrients, Nutritive value of Meat ppt, Composition of Meat and Poultry, Composition of Meat ppt, Chemical Composition Meat, LPT note of Nutritive value of Meat or Composition Meat etc. Previous Meat Science (LPT) notes are Conversion of Muscle to Meat, Structure and Composition of Muscle and Indian Meat Industry. For any query knock us. Thank You. Happy Learning!
