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Food analysis and chemical residues in muscle foods

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Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Part of the book series: Advances in Meat Research ((ADMERE,volume 9))

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Abstract

Meat is inherently a simple combination of muscle, fat, moisture and very small amounts of non-combustible material (ash). However, when defining the term, it becomes somewhat more complicated. For regulatory purposes, the Code of Federal Regulations (9 CFR Sec 301.2) defines meat as:

‘The part of the muscle of any cattle, sheep, swine, or goats, which is skeletal or which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, with or without the accompanying and overlying fat, and the portions of bone, skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. It does not include the muscle found in the lips, snout, or ears. This term, as applied to products of equines, shall have a meaning comparable to that provided in this paragraph with respect to cattle, sheep, swine, and goats.’

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  1. R. L. Ellis
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Editors and Affiliations

  1. Department of Animal Sciences, Oregon State University, Corvallis, Oregon, 97331, USA

    A. M. Pearson (Courtesy Professor) (Courtesy Professor)

  2. College of Agricultural Sciences, Oregon State University, Oregon, 97331, USA

    T. R. Dutson (Dean, Director of Agricultural Experiment Station) (Dean, Director of Agricultural Experiment Station)

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Ellis, R.L. (1994). Food analysis and chemical residues in muscle foods. In: Pearson, A.M., Dutson, T.R. (eds) Quality Attributes and their Measurement in Meat, Poultry and Fish Products. Advances in Meat Research, vol 9. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2167-9_16

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