Question

Explain the composition and nutritive value of meat and fish.

01 Dec 2025
Answer :
Word Count : 1031
Meat and fish are important animal-derived foods that have been recognized for their high nutritional density, biological value, and contribution to human growth, repair, and maintenance of body tissues. They provide a concentrated source of complete proteins, essential fatty acids, vitamins, minerals, and other bioactive compounds that play significant physiological roles in metabolism and health. The composition and nutritive value of meat and fish can vary depending on species, age, diet, cut, processing, and cooking method, yet both foods remain major components in balanced diets across different cultures. The composition of meat primarily consists of water, proteins, fat, minerals, and small quantities of carbohydrates. On average, fresh meat contains approximately 65–75% water, 15–20% protein, 2–15% fat, and about 1% minerals. The amount of fat varies significantly between red meat such as beef and lamb and leaner meats like poultry. Meat proteins are of high biological value because they contain all essential amino acids in appropriate proportions necessary for cellular growth and tissue repair. Myofibrillar proteins such as actin and myosin contribute largely to muscle contraction and structure, while sarcoplasmic proteins include enzymes and pigments such as myoglobin responsible for the red color of meat. Proteins in connective tissues, such as collagen and elastin, influence texture and ________ ______ __________ ____ _________ __________ ____ __________ ____ ______ ______.
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