**Meet the editor**

Dr. Muhammad Sajid Arshad is currently working as an assistant professor at the Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan. He served as a visiting research scholar at the University of Illinois, Urbana Champaign, USA, for a period of six months. He received his doctoral degree from the University of Agriculture, Faisalabad, Paki-

stan, in 2013. From 2016 to 2017, he worked as a postdoctoral researcher at Kyungpook National University, South Korea. Dr. Arshad is the author of about 40 publications and has five book chapters to his credit. His area of research is food science, particularly meat science and halal foods.

Contents

**Preface VII**

Waseem Ali

**Section 1 Introduction to Meat Science and Nutrition 1**

and Angélica Simone Cravo Pereira

Chapter 3 **New Nutritional Strategies for Improving the**

Akbar Taghizadeh and Jamal Seifdavati

**Section 3 Strategies to Improve Meat Quality 39**

**Quality of Meat 41**

**Section 4 Nutritional Composition of Meat 59**

Chapter 4 **Nutritional Composition of Meat 61**

Chapter 1 **Introductory Chapter: Meat Science and Human Nutrition 3**

**Section 2 Composition of Meat with Reference to Fatty Acids 15**

Chapter 2 **Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health 17**

Aftab Ahmed, Muhammad Sajid Arshad, Ali Imran and Shinawar

Taiane da Silva Martins, Marcos Vinícius Antunes de Lemos, Lenise Freitas Mueller, Fernando Baldi, Tamyres Rodrigues de Amorim, Adrielle Matias Ferrinho, Julian Andres Muñoz, Ingrid Harumi de Souza Fuzikawa, Gabriella Vespe de Moura, Jéssica Luana Gemelli

Rabia Shabir Ahmad, Ali Imran and Muhammad Bilal Hussain

## Contents

### **Section 1 Introduction to Meat Science and Nutrition 1**


**Section 1**

**Introduction to Meat Science and Nutrition**

**Introduction to Meat Science and Nutrition** 

**Chapter 1**

**Provisional chapter**

**Introductory Chapter: Meat Science and Human**

**Introductory Chapter: Meat Science and Human** 

DOI: 10.5772/intechopen.81001

Meat holds a pivotal position among most of the communities. Meat is viewed as a sustenance of high nutritive incentive as its protein has 70% of biological availability in the body, and therefore it is frequently seen as the main food while planning meals. It is comparatively a good source of metabolically active iron and furthermore enhances its absorption from other food sources, its amino acid composition supplements the nutrition of many plant foods, and it is a concerted supply of vitamin B complex, including vitamin B12, which is not present in plant foods. Therefore, meat and meat products are preferred to fulfill protein requirements [1].

Human prerequisites for protein have been altogether researched throughout the years and are assessed to be 55 g for each day for a grown-up male and 45 g for female. There is a higher need in different malady states and states of strain. These quantities allude to protein of what is named "good quality" and exceedingly palatable; generally, the sum ingested must be expanded proportionately to recompense for poor quality and lower palatability [2]. Generally, the muscle comprises of around 75% water, 20% protein, and 3% fat. Proteins are the real segment of the dry matter of lean meat. Nine of the amino acids in proteins are basic (or semi-fundamental) in light of the fact that the human body is unable to produce them and thus should be taken up in diet [1]. Consequently, the prerequisite for dietary protein comprises of two segments: (a) necessity for the nutritiously basic amino acids and (b) the need to meet the prerequisite for non-particular nitrogen keeping in mind the end goal to supply

> © 2016 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2018 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use,

distribution, and reproduction in any medium, provided the original work is properly cited.

Aftab Ahmed, Muhammad Sajid Arshad,

Aftab Ahmed, Muhammad Sajid Arshad, Ali Imran

Additional information is available at the end of the chapter

Additional information is available at the end of the chapter

Ali Imran and Shinawar Waseem Ali

and Shinawar Waseem Ali

http://dx.doi.org/10.5772/intechopen.81001

**2. Meat as a source of protein**

**Nutrition**

**1. Introduction**

**Nutrition**
