Define Meat as a Rich Source of Protein?
Skeletal or striated muscles are used for food purposes. Flesh of cattle, sheep and swine comprise most of the meat contents. Edible meat from these is designated as "Red Meat", a term descriptive of colors of beef, lamb or pork, as opposed to the light and dark colors of poultry meat. The red color is primarily due to myoglobin. A typical adult mammalian muscle stripped of all external fat contains about 18- 22% proteins on wet weight basis. Muscle proteins can be categorized on the basis of their origin and solubility as sarcoplasmic, contractile (myofibrillar) or stroma (connective tissue) proteins.