meatprotein

Meat protein refers to the proteins found in animal muscle tissue and is obtained from sources such as beef, pork, poultry, and fish. It can occur as traditional whole-muscle meat or as protein ingredients derived from meat, including meat protein isolates and hydrolysates used in foods and supplements.

Meat proteins are considered high-quality or complete proteins because they contain all essential amino acids in adequate proportions. They are typically highly digestible and rich in branched-chain amino acids, particularly leucine, which supports muscle protein synthesis.

In the food industry, meat protein is used in various forms, from conventional cuts to processed products like sausages and ready meals. Isolates and hydrolysates offer neutral flavor and improved solubility, and are used in some protein supplements and functional foods. Meat proteins are contrasted with plant proteins, which may require combination to achieve a complete amino acid profile.

Health considerations include benefits from the high-quality protein for muscle and tissue maintenance. Potential drawbacks include higher saturated fat and cholesterol content in some cuts and health concerns associated with high intake of red and processed meats. Safe handling and cooking are important to minimize foodborne illness.

Sustainability and ethical concerns associated with meat production influence sourcing choices and regulation. While meat protein provides a complete amino acid profile and excellent digestibility, environmental impact and animal welfare considerations lead some consumers to prefer plant-based or alternative protein sources.