Protein of Animal Origin - Meat
Meat: 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.