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.