Lean beef tissue

Beef or meat extracts an aqueous extract of lean beef tissue concentrated into a paste. It contains water-soluble substances of animal tissue which include carbohydrates, organic nitrogenous compounds, water-soluhle vitamins and salts. 

The widespread agricultural use of the OPPs and their potential mammalian toxicity has dictated the development of several methods for isolating and detecting the parent compounds. A method that allows the extraction and simultaneous detection of OPPs and their primary and secondary metabolites from beef tissue was developed using HPLC-DAD with a gradient mobile phase (96). Information on the thermal decomposition of OPPs in meat and other food products is still very limited. The temperature and pH stabilities of OPPs were investigated in lean beef... 

This subject is discussed in Chapter 15, but a brief summary is given here, as an introduction to fat metabolism. The three major components of a human diet are meat, fish and plants, and the fats associated with each component can be different. Meat usually comprises the muscle of mammals and birds but it is always associated with fat. Even apparently lean meat may have a high fat content a 250 g beef steak may contain 60 g fat in addition to its 80 g protein. Some of this will be adipose tissue between muscles the remainder is triacylglycerol (TAG) within the fibre. In addition, milk and other dairy products contain significant amounts of fat about a quarter of the fat in the average UK diet comes from dairy produce. 

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