Meat carbohydrate

The nutrients are the elements that provide nourishment essential for the maintenance of life and for growth, which includes both the macro- and micronutrient. Macro-nutrients are those that are required by the human body in large amounts and these include proteins, fats and carbohydrates.

Meat is defined as ‘the edible part of the skeletal muscle of an animal that was healthy at the time of slaughter. The compassion of' muscle is reflected in the composition of meat. The proximate composition in meat includes moisture, protein, fat, carbohydrate, mineral and vitamin.

Meat does not contain carbohydrates, unless the meat product is further processed and carbohydrate ingredients are added, which is actually very common in meat processing especially in emulsified and formed processed meat products.

The main source of the carbohydrate in the animal body is its liver, which contains about ½ of the total carbohydrates present in the body. They are stored in the form of “glycogen” mainly in the liver and muscles but also in glands and organs to lesser extent.

In muscle, the complex sugar glycogen, is broken down in the conversion of muscle to meat. The glycogen has an indirect impact on the meat color, texture, tenderness and water holding capacity of it.

The remaining 50 percent of carbohydrates are distributed throughout the body, largely in the muscles, but with substantial quantities in the blood (usually as glucose) and in other tissues, organs and glands.
Meat carbohydrate

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