Striated or skeletal muscle tissue is the most important from the standpoint of meat technology. It

Composition and structure of muscle tissue composition and structure of connective tissue adipose portable salad bar tissue portable salad bar ABILITY TO MEAT water binding effect of some factors on the WBC and swelling emulsifying AND OTHER FUNCTIONAL PROPERTIES OF PROTEIN MUSCLE
. Meat is a very important food in the diet of people, because it is a source portable salad bar of easily digestible and biologically valuable ingredients and energy. According to the content of nutrients meat can be measured with the most appreciated food - milk (Rede and Petrovic, 1997).
Under the concept of meat in the strictest sense, means the skeletal muscles associated with connective and fatty tissue, nerve and blood vessels, and that is removed from the bone, cartilage, coarse connective tissue, as well as the larger outer layers of adipose tissue (Rede and Petrovic, 1997) .
Starting from the previous definitions of meat, in the strictest sense it follows that the chemical composition of meat depends, above all, the relationship of the tissue in the muscle at the time of death of the animals. This ratio can vary greatly, depending on the numerous and complex factors premortalnih (Rede and Petrovic, 1997).
According to data from Forrest (1975), the skeletal portable salad bar muscles contain approximately: 75.0% water, 18.5% protein, 3.0% lipids, 1.5% of non-protein nitrogen compounds, 1.0% of carbohydrates and neazotnih compounds and inorganic substances 1.0% relative to the weight of the fresh muscle.
Depending on the fat content of meat can have a high energy value. portable salad bar Fat, in addition to proteins, the most important nutritional component of meat. In addition to energy values, possess biological value, which is measured by the amount of essential fatty acids (Rede and Petrovic, portable salad bar 1997; Lawrie, 1998).
Meat contains all known vitamins, but a satisfactory source of vitamin A, and a rich source of vitamin B group, especially niacin. The meat was also there and plenty of mineral matter and what can be considered a significant source of iron, Fe (Rede and Petrovic, 1997). portable salad bar
The adult human body's daily need 0.8g of protein per 1kg of body weight, or an average of 45 to 55g, which could be settled with about 250 to 300g of meat, however, due to the positive effect of nutritional fiber, it is preferable that the third is animal protein, 2/3 of plant origin, and it means that it is sufficient that a man consumed daily 100-150g of meat (Rede and Petrovic, 1997).
For a more complete utilization of the protein, and the total satisfaction of all the amino acids the body needs to prepare a meal so that the food is more diverse sources of protein. In this way, the amino acids are supplemented, ie, the content of amino acids in the diet is balanced. To make a favorable ratio of amino acids at least half of the protein in the daily ration should be of animal origin (Grujic, 2000).
The organism of animals for slaughter is built from different tissues in appearance and function. Tissue can be divided into several groups: a) epithelial, b) binders, c) support, d) muscle, e) blood and lymph f) nerve tissue (Rede and Petrovic, 1997).
Tissues are composed of one or more types ćelijica, intercellular portable salad bar substance and fibers. Instead of the intercellular substance, which are placed ćelijice, they may be associated with fine loose connective tissue membranes. In various tissues are cells of different looks, sizes, materials and different functions. Some tissues are built from a single species, while others are composed of two or more types of functional ćelijica (Rede and Petrovic, 1997).
Muscle tissue is divided into striated or skeletal, smooth and cardiac muscle tissue. Striated muscle tissue is skeletal, heart is just in the heart, while the smooth muscle tissue found in the walls of the digestive organs, krvih courts, ureter and other channels (Rede and Petrovic, 1997).
Skeletal muscles are enveloped in a connective-tissue entity which is called epimizijum. From this starting point the elements of connective tissue that divide the muscle fibers forming bundles. That part of the connective tissue called perimizijum. portable salad bar Bundles of muscle portable salad bar fibers may be different degrees of organization, and are referred to as primary, secondary and tertiary. Very fine extensions of the connective tissue enveloping every muscle fiber and lean to the right cell membrane. The thin bonding layer is called endomizijum. Such a structure provides a compact muscle and allows the passage of blood vessels and nerves. Blood vessels enter the muscle through portable salad bar epimizijum, branch out into premizijumu as capillaries enter endomizijum (Rede and Petrovic, 1997).
Striated or skeletal muscle tissue is the most important from the standpoint of meat technology. It consists of a very elongated fibers. These are multinuclear ćelijice length usually from 1 to 5 cm, and can be up to 30cm long. Their diameter portable salad bar is from 10 to 100μm, 150μm rarely (Rede and Petrovic, 1997).
Sarkolema a fine membrane that envelops the entire fiber, and consists of two layers, portable salad bar the total thickness of approximately 10nm. On the outer layer sarkoplazme binds intercellular connective tissue (endomizijum). Sarkolema is mechanically resilient part of the muscle fibers (Rede and Petrovic, 1997).
Sarkoplazma the cytoplasm of muscle fibers. In it, there are all the other ingredients fibers. The amount of Sark