Meat: Valuable Animal-Derived Nutritional Food.  A Review

Evans Frimpong Boateng; Mustapha Muhammad Nasiru; Mary Agyemang

doi:10.9734/afsj/2020/v15i130140

Research Article Open access CC BY 4.0

Meat: Valuable Animal-Derived Nutritional Food. A Review

Evans Frimpong Boateng, Mustapha Muhammad Nasiru, Mary Agyemang

Asian Food Science Journal · pp. 9–19 · Published 9 Apr 2020

10.9734/afsj/2020/v15i130140

Abstract

This article reviews meat as an animal-derived protein food needed in the diet for improved human nutrition. To achieve high-quality biological protein that offer health-promoting effect in the human system, meat accordingly, is a rich source of nutrient matrix in a diet for the human system nourishment. Mechanisms associated in obtaining meat from animal skeletal muscle through the chemical and biochemical process are reviewed whereas, major nutritional constituents offered by meat concerning amino acids, minerals and vitamins and a good origin of energy functionalities it supplies in any healthy and balanced diet that can aid in human life development stages through quality meat intake are addressed.

Meat nutrition exsanguination marbled meat meat quality.

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Evans Frimpong Boateng, Mustapha Muhammad Nasiru, Mary Agyemang (2020). Meat: Valuable Animal-Derived Nutritional Food. A Review. Asian Food Science Journal , 9–19. https://doi.org/10.9734/afsj/2020/v15i130140

Affiliations

Evans Frimpong Boateng — College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R China.
Mustapha Muhammad Nasiru — College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R China.
Mary Agyemang — Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, P. R China.

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