Meat

Meat is animal flesh that is eaten as food. Humans have hunted animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale.

Meat is mostly the muscle tissue of an animal. Most animal muscles are roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibres. Each cell is crammed with filaments made of two proteins: actin and myosin.

After an animal is slaughtered, blood circulation stops, and muscles exhaust their oxygen supply. Muscle can no longer use oxygen to generate ATP and turn to anaerobic glycolysis, a process that breaks down sugar without oxygen, to generate ATP from glycogen, a sugar stored in muscle.

The breakdown of glycogen produces enough energy to contract the muscles, and also produces lactic acid. With no blood flow to carry the lactic acid away, the acid builds up in the muscle tissue. If the acid content is too high, the meat loses its water-binding ability and becomes pale and watery. If the acid is too low, the meat will be tough and dry.

We at Golden Trade can provide 2 different animal meats; sheep and cattle. And also all the meet provided by us are Halal. For more information about halal meat you can visit:

www.mla.com.au

Lamb, hogget, and mutton are the meat of domestic sheep. The meat of a sheep in its first year is lamb; that of a juvenile sheep older than one year is hogget; and the meat of an adult sheep is mutton.

Beef is the meat coming from cattle. After pork and chicken, beef is the most consumed meat and the highest meat consumers are: The United States, Brazil and China. The leading exporters of meat are: Brazil, Australia and The United States.