Alterations occurring in meat and poultry

Meat, as you already know, is  rich in proteins and contains most of the essential amino acids.  It is also rich in minerals such as copper and iron; vitamins such as A, B1, B2 and B3.  Its fat content varies from 5-40% with the type, breed, feed and age of the animal.  Meats are rich in saturated fatty acids (SFA).A brief account of the effect of thermal treatment of meat products can be included. The intrinsic changes, which the muscles undergo in becoming meat, have not generally been considered, although it is increasingly recognized that their nature and extent may well determine the behavior of the meat.