Protein in Meat
The protein in meat often has a high biological quality compared to many plant foods. Some processed forms of meat tend to have a lower protein quality than the fresh counterparts but still generally higher than plant foods.
Meat protein contains all the essential amino acids in the correct proportions required by the body for optimum growth of lean, calorie burning tissue. Maintaining our lean weight is crucial for keeping the metabolic rate sufficiently high enough to burn enough calories to lose weight.
Quality of protein can be an important factor in losing weight because if protein quality is low there's more chance it will be converted to fat and stored under the skin. If the consumption of food or calories is low it is less likely the protein will be stored as fat however the more protein used for energy the less fat burned from fat stores!
Many processed foods now in shops contain protein levels of poor quality. It means the protein in these foods cannot be used for maintenance and must either be used for energy or converted to fat.
The quality of the protein in meat basically means that most of its protein can be used for protein synthesis and limits the amount burned as fuel.
The tables lists the protein content in different meats in order of greatest first.
Table of Protein in Meat: