ABSTRACT
Lean meat, i.e., the muscle tissue, contains on average 70-75% water, 19-23% crude protein, 3-5% fat, as well as minerals and saccharides in the quantity of around 1% each. Saccharides undergo metabolic changes post mortem. The qualitative and quantitative composition of proteins in the mus cles can undergo alterations because it is dependent on animal species, sex, and age, on physical exercise of the muscles in vivo, and some other factors.