What are the primary components that make up the chemical characteristics of meat?

The primary components that define the chemical characteristics of meat include water, protein, fats, carbohydrates, minerals, vitamins, and myoglobin. Each of these components plays a critical role in influencing the nutritional value, flavor, texture, and cooking properties of meat.

Water is the major component of meat, typically comprising 60-75% of its weight, contributing to its juiciness and influencing cooking methods. Proteins are vital as they form the muscle tissue, giving meat its structure and texture, while fats contribute to flavor, tenderness, and moisture. Carbohydrates, although present in smaller amounts, can affect the texture and flavor, especially in processed meats.

Minerals are essential for various bodily functions and contribute to the nutritional profile of meat. Vitamins, present in smaller amounts, are also important for health and nutrition. Myoglobin, a protein that carries oxygen in muscle cells, is responsible for the color of meat and can affect both flavor and texture.

Thus, the inclusion of all these components accurately reflects the comprehensive chemical makeup of meat, making the third choice the most correct answer.