What primarily composes the structure of meat?

The primary composition of meat consists of water, protein, fats, carbohydrates, and minerals. Water is a significant component, often making up a large percentage of meat’s total weight, contributing to its juiciness and texture. Protein is vital, forming the muscle fibers that give meat its structure and strength. Fats found within the meat, particularly intramuscular fat, enhance flavor, tenderness, and provide energy.

Carbohydrates, though present in smaller amounts, can affect the water-holding capacity of meat and influence its flavor. Additionally, minerals such as iron and zinc are present in varying quantities, contributing to the meat's nutritional value. This combination of elements not only defines the texture and flavor profile of the meat but also plays a crucial role in its nutritional benefits, supporting various bodily functions.

Understanding this comprehensive composition is fundamental in the culinary field, particularly in cooking techniques, food safety, and nutrition.