Determination of the Composition of Meat though Proximate Analysis 1
Ansaldo, Jared Isaac A.
ANSC 132
September 25, 2014
A report submitted in partial fulfillment of the requirements in ANSC 132: Comminuted Meat
Laboratory under Mr. Oliver Abanto, 1st sem., 2014-2015.
Introduction
Food is defined as anything solid or liquid which when swallowed, digested and assimilated
nourishes the body.
Meat is defined as the whole or part of the carcass of any that is fit for human consumption. It is
composed of water, protein and amino acids, minerals, fats and fatty acids, vitamins and other bioactive
components, and small quantities of carbohydrates. (Warris, 2000)
Typically, meat is composed of around 75 percent water, 19 percent protein, 3-5 percent of soluble non
protein substances and 2-5 percent fat (Lawrie, 1979)
To determine the certain amount of composition in meat, proximate analysis is used especially for protein,
fat, water, and ash content analyses. Proximate analysis refers to the analysis of composition described in
terms of the percentages of protein, lipid, water (moisture) and ash only. They are determined in different
methods.
The objective of this study is to analyze the composition of meat of two given samples by
proximate analysis. The experiment was conducted in the APPD, Institute of Animal Science, University of
the Philippines, Los Baños.
Methodology
Two samples were used (Fresh Ground Meat and King Sue Longganisa) as they were subjected
into different analysis to determine their proximate composition.
Results and Discussion
Table 2.1 Determination of Moisture Content of Raw Ground Lean Meat and King Sue Longganisa.
Initial weight of
sample (g)
Weight after
drying (g)
Moisture content
(%)
Average MC (%)
SD
Confidence
Interval
1
1.5918
Raw Ground Meat
2
3
1.0125
1.4073
King Sue Longganisa
2
3
1.9685
1.2550
1
1.6483
0.4276
0.2607
0.3663
0.6376
0.7938
0.4345
73.1373
74.2519
73.9714
61.3177
59.6749
65.3785
73.7869
0.5797
73.7869 ± 0.6560
62.1237
2.9360
62.1237 ± 3.3223
Table 2.2 Determination of Ash Content of Raw Ground Lean Meat and King Sue Longganisa.
Initial weight of
sample (g)
Weight after
1
1.5918
0.014
Raw Ground Meat
2
3
1.0125
1.4073
0.0062
0.0106
1
1.6483
0.0511
King Sue Longganisa
2
3
1.9685
1.2550
0.0625
0.0372
ashing(g)
Ash(%)
Average Ash
Content (%)
SD
Confidence
Interval
0.8795
0.6123
0.7484
0.7532
3.1002
3.1750
3.0798
0.1336
0.7484 ±0.1512
2.9641
0.1069
3.0798 ±0.1210
Table 2.3 Determination of Crude Fat of Raw Lean Ground Meat and King Sue Longganisa
Initial weight of
sample (g)
Weight before
extraction(g)
Weight after
extraction(g)
Crude Fat (%)
Average CF (%)
SD
1
2.8842
Raw Ground Meat
2
3
2.2521
2.7956
1
2.0290
King Sue Longganisa
2
3
2.3916
2.0620
0.7300
0.5514
0.704
0.9728
1.1549
1.0102
0.5071
0.4023
0.5068
0.6278
0.7570
0.6393
7.7283
6.6205
7.1342
0.5583
7.0539
17.0034
16.6374
17.2094
0.6982
17.9874
Confidence
Interval
7.1342 ± 0.6318
17.2094 ± 0.7901
Table 2.4 Determination of Crude Protein of Raw Lean Ground Meat and King Sue Longganisa
Sample weight
(g)
Volume of Acid
Used in sample
(ml)
Volume used in
Blank Titration
(ml)
Normality of acid
(N)
Crude Protein
(%)
Average CP(%)
SD
Confidence
Interval
1
0.1607
Raw Ground Meat
2
3
0.2104
0.2200
1
0.1739
King Sue Longganisa
2
3
0.1352
0.1377
4.0000
4.2000
3.5000
2.5500
1.9500
2.0000
0.0000
0.0000
0.0000
0.0000
0.0000
0.0000
13.3310
13.1124
13.2044
0.1039
22.6291
18.1479
18.4135
4.0894
18.4135 ± 4.6275
14.4634
13.2160
0.1098
13.2160 ± 0.1242
Table 2.5 Proximate Analysis of Raw Lean Ground Meat and King Sue Longganisa
Moisture Content (%)
Ash (%)
Crude Fat (%)
Crude Protein (%)
Total (%)
Raw Ground Meat
73.7869
0.7484
7.1342
18.4135
100.0830
King Sue Longganisa
62.1237
3.0798
17.2094
13.2160
95.6289
Based on the result, the products used have different proportions in their proximate composition. In fresh
meat, water is relatively high and protein has a considerably good amount. In longganisa, water is a bit
lower than the lean meat; hence its fat content is higher than to lean since it is used to emulsify the
contents. Fat content in emulsified sausages, such as longganisa can range from 15% to 30%
(Benitez). It is also observed that longganisa has lower protein content due to presence of fat in a higher
quantity. It was also observed that longganisa has higher ash content due to the most of preservatives
and stabilizers that are in the product. With also those said, longganisa has many other ingredients not
classified under the major components so it has an in complete composition.
Summary and Conclusion
As we subject the two samples in different kinds of analysis, we determined different proximate
compositions of the two it is seen that when there are different types of meat with different proximate
compositions.
Literature Cited
-
WARRISS, P.D. (2000) Meat Science: An Introduction. UK. CABI Publishing.
LAWRIE, R.A. (1979) Meat Science (Third Edition). UK. Pergamon Press Inc.
BENITEZ, V. U. Retrieved from: http://www2.fea.unicamp.br/~labcarne/wordpress/wpcontent/uploads/2012/09/9-HUI-Y.-H.pdf