Composition of meat
Meat is defined by the Codex Alimentarius as “All parts of an animal that
are intended for, or have been judged as safe and suitable for, human
consumption”. Meat is composed of water, protein and amino acids, minerals,
fats and fatty acids, vitamins and other bioactive components, and small
quantities of carbohydrates.
Nutritional composition of meats and other food sources per 100g**
**Meat processing technology for small- to medium-scale producers (FAO 2007)From the nutritional point of view, meat’s importance is derived from its high quality protein, containing all essential amino acids and it’s highly bio available minerals and vitamins. Meat is rich in Vitamin B12 and iron which are not readily available in vegetarian diets.