Very long frying times (20–30 min) significantly increase the mutagenic activity in meat fried in sunflower oil, probably due to the degradation of PUFA. Regulates water content of the body, aids in transport of CO2 and maintains osmotic pressure of body fluids. They are involved in the metabolic processes necessary for energy production to perform various body functions. Meanwhile, the graph in Fig. Although the above data is for conventionally raised animals, grass-fed bison can be very high in omega-3. The effect of cooking on muscle is method-, time-, and temperature-dependent, and the response to heat treatment varies between muscles and according to pre- and post-mortem influences. In New Zealand, the focus of goat production is primarily on fiber, and meat is a by-product (Hogg et al., 1992). Nevertheless, the perceptions about goat meat are changing due to the health benefits of the consumption of lean meat with reduced fat and cholesterol content. On the other hand, reflection occurs when the surface has a normal component parallel to the direction of the incident wave. In contrast, liver and kidney both showed very low levels of creatine plus creatinine (about 2 μmol/g raw wet tissue) and produced no detectable mutagenic activity (Ames test) upon panfrying (150–200°C). Adipose tissues (tissues on the abdominal part of the animal) contain less moisture content, which leads to the fact that if the animal is fatter it will be having lower water content in its carcass and vice versa. E.C. Their composition could also be affected by the application of processing techniques including heat and ionization radiations, but only when the severe prolonged mode of these conditions are being applied [17]. Eicosapentaenoic acid (C-20:5) and docosahexaenoic acid (C-22:6) are normally present at low concentration in meat tissues, but these are present in high concentrations in fish and fish oils [21]. Seafood is the main source of omega 3 fatty acids. There are no specific concerns about pheasant meat. Drawing courtesy of Ocean Optics, Dunedin, FL, USA. Cretin increases availability of phosphocreatine for ATP production thus sparing glycogen, which may reduce pH decline during initial postmortem steps and enhance water retention (Young et al., 2005). Magnesium was reported to reduce catecholamine concentration and to improve water-holding capacity and some other quality characteristics (D'Souza et al., 1998). These concerns will be discussed the next sections. In this chapter, we provide an overview of the generally accepted understanding of the biology and regulation of carcass composition. We are IntechOpen, the world's leading publisher of Open Access books. Fats rank among one of the three major macro-nutrients, including carbohydrates and proteins. excessive lactic acid production reduces meat pH leading to myofibril shrinkage) or stearic effect (i.e. Water accounts for about 70%–75% of meat's fresh weight, and the majority of water is confined via capillary in the spaces between myofilaments, between the myofibrils, and outside the fibres. The biochemical reactions taking place during the conversion of muscle to meat can cause structural changes in the muscle fibres, either due to net charge effect between the fibres (i.e. However, be aware that in Chinese cuisine, duck often comes in sauces made from a variety of additives including sugars and oils. Although it is not as high in protein as some kinds of meat, rabbit is very low in fat and calories. However appropriate nutritional strategies are required, especially for feeding systems in countries such as Australia, Africa, New Zealand, some parts of Europe and South America, where animals are grown under extensive conditions with limited control on nutrient intake and, where the cost of supplementation becomes a lower factor when compared with intensive feeding systems where animals are fed predominantly concentrate based diets. 1.8a, A represents the composite ultrasonic transducer acting as both the transmitter (Tx) and the receiver (Rx) probe; B represents the ultrasonic receiver probe. acid pro le composition of meat, there is a point to be concerned about the consumption of meat . Breukink Following Table 1 shows the nutritional composition of different sort of meat products. , Brock A.P. All these components chemically linked together to form different types of individual proteins, exhibiting different properties. Several studies have pointed out modifications in the fatty acid profile of frozen meat because of oxidative processes (Alonso et al., 2016; Bellés et al., 2018b).

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