Meat Proteins

Meat proteins, defined as the post-mortem constituents of animal tissues, are a critical source of high-quality, complete proteins, providing essential amino acids necessary for growth, repair, and maintenance in the human body. These proteins are classified into sarcoplasmic proteins (water-soluble, 25%–30%), myofibrillar proteins (salt-soluble, 50%–55%), and stromal proteins (insoluble, 10%–15%), each playing distinct functional and structural roles in muscle tissues. Collectively, these proteins constitute approximately 20%–25% of raw muscle tissue. The synthesis of meat proteins is regulated through the translation of mRNA on ribosomes, requiring a supply of amino acids, ATP, and enzymatic activity to produce polypeptide chains. This intricate process is influenced by genetic, nutritional, and hormonal factors, which directly impact the quality, texture, and nutritional value of meat. Meat proteins are of high biological value due to their complete amino acid profiles. Although these amino acids are targeted by reactive oxygen species leading to oxidative modifications that alter the physical and chemical attributes of meat, including tenderness, color, flavor, emulsification, and water-holding capacity. Beyond their structural roles, meat proteins provide bioactive peptides required for muscle repair, immune support, and metabolic functions. This chapter examines the mechanisms underlying meat protein synthesis, oxidation, and functionality, emphasizing their importance in improving meat quality.