2 Composition & Nutritive Value of Meat from different sources

D C Saxena and Kulsum Jan

Goat meat has been established as a lean meat with favorable nutritional qualities

Regarding essential amino acid composition, goat meat closely resembles that of beef and lamb.

Goat meat has higher levels of iron (3.2 mg) when compared to a similar serving size of
Beef (2.9 mg),
Pork (2.7 mg),
Lamb (1.4 mg), and
Chicken (1.5 mg).
Fat, however, is not only a concentrated source of energy for the body, but also improves meat palatability as it affects texture, juiciness and flavor as well as being important for meat preservation.
All unsaturated fatty acids and stearic fatty acid are categorized as desirable fatty acids (DFA). The average percentage of DFA in goat meat was estimated between 61 and 80%
Camels are used as a source of meat for both humans and pets.
Camel steak has protein levels similar to beef and has significantly less fat than lamb and chicken
Camel steak also contains less cholesterol: 61mg of cholesterol per 100g of uncooked camel meat compared with 70 mg, 130 mg, and 100 mg for beef, lamb chops and chicken meat respectively.
The fat and ash content of camel meat is lower than that of beef.

Comparison of the basic nutritional value of camel and beef

Comparison of camel and other meats

Camel carcasses contain about 57% muscle, 26% bone and 17% fat
Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat
The amino acid and mineral contents of camel meat are often higher than beef, probably due to lower intramuscular fat levels
Chemical intramuscular fat levels in camel meat vary greatly. However, the maximum value of fat (10.5%) is present in camel between 5 and 8 year-old, while 4.4% in 1–3 year-old camel.
Camel meat like other red meats contains high levels of potassium followed by phosphorus, sodium, magnesium and calcium, respectively, plus smaller percentages of other elements.
Calcium content of camel meat is higher than that of beef which may partly explain the tight structure of some cuts of camel meat.
The most abundant essential amino acids in camel meat and other meats are lysine, leucine and arginine
The ratio of linoleic acid metabolites to linolenic acid metabolites in camel meat is about 10.9 which is much higher than the ratio for cattle, sheep and goat (2.0, 2.4 and 2.8, respectively)
Poultry meat has a significant content of vitamins; however, the quantity of vitamin E of poultry meat is low
Poultry meat and other meats are good sources of high biological value protein vary between 17-22%.
The highest content of protein is in chicken muscles.

you can view video on Composition & Nutritive Value of Meat from different sources

Suggested readings:

Kadim I.T. Mahgoub O. and Purchas R.W. (2008). A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries). Meat Science 80 (2008) 555–569
Ding W., Koua L., Cao B., Wei Y. (2010). Meat quality parameters of descendants by grading hybridization of Boer goat and Guanzhong Dairy goat. Meat Science 84 (2010) 323– 328 Werdi Pratiwi N.M., Murray P.J. , Taylor D.G. (2007). Feral goats in Australia: A study on the quality and nutritive value of their meat. Meat Science 75 (2007) 168–177
Daniel Franco, Santiago Crecente , José Antonio Vázquez , María Gómez , José M. Lorenzo (2010). Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15 months of age. Meat Science 93 (2013) 547–556
Williams, P.G (2007). Nutritional composition of red meat. Nutrition & Dietetics, 64(Suppl 4), S113-S119.
Paula Manuela de Castro Cardoso Pereira , Ana Filipa dos Reis Baltazar Vicente.(2013). Meat nutritional composition and nutritive role in the human diet. Meat Science 93 (2013) 586–592
Dalle Zotte A., Szendrő Z . (2011). The role of rabbit meat as functional food. Meat Science 88 319–331