MEAT AND ITS NUTRITIONAL VALUE

Meat can be defined as those animal tissues which are suitable for use as food. These are the main soft tissue of carcass, mainly skeletal (30-65%) and connective tissues. Other animal tissues used as food, and to some extent in meat, processing, are the internal organs including the blood. Meat is also made of bundle fibres, each separated fiber contain water,protein, numerous salt and extractives the fibre are joined together and connected the bones of the animals both the connective tissues. Meat vitamin and iron it contain little sulphur, calcium, phosphorus, vitamin A and vitamin D. (Wilson, 1981).

Statement of Problems

In sub-Sahara Africa, there is teeming increase in human population which has also led to establishment of many eateries in the urban areas. In such places, different sorts of meat products are offered for sale but with little or scare information on the nutritional composition and consumer preference. People who patronize such eateries therefore need to have information as to the quality of the meat products they consume.
Another major problem on hand in most developing countries is the issue of mis-branding in which the nutritional value indicated in the label of food products can be at variance to the actual one when subjected to laboratory test. Hence, there is need to carry out intensive quality assessment of some meat products commonly sold in eateries and open market.

Nutritional value and consumer preference of selected meat products–

Background Study

The food crisis that is facing sub-saharaAfrica is the deficiency of animal source of protein in food. In Nigeria today, the rapid population growth has make the demand for animal protein very severe. The problem of protein deficiency in the diet of people in many developing countries has caused a lot of malnutrition diseases such as kwashiorkor among others. (Ihekonronye and Ngoddy, 1988)

Children of poor masses are mostly affected because of their low levels of protein, phosphorus, calcium and vitamins intake, since their parents are mostly peasant farmers who cannot afford the exorbitant price of proteinous foods like egg, fish, milk and meat. Meat has high protein energy 27.32g. Beef and pork contain good protein level. Meat is also very tasty, nutritious and can be recommended for all age. In addition to nutritional value of beef, pork and poultry. (Lutz and prytulski, 2008).

Meat serves as a means of sustainability (food), raw material and nutritional value. It is reported that the meat contain high sodium cholesterol and saturated fat content. The consumption of meat and poultry helps babies to have healthier growth with strong bones and teeth as a result of high content of calcium and phosphorus. It is subjected to various methods of cooking with at home, food industries and hospitality world.

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