The main components of meat are protein and fat, carbohydrates, water, meat is also rich in sodium ions, potassium ions, phosphorus ions. Meat is very rich in amino acids, and meat is also high in vitamins, vitamin b, vitamin a, vitamin c, etc.

Moisture is the most abundant ingredient in meat, and the moisture content of different tissues varies greatly, with muscle water content 70%-80%.

The nutritional content of meat can vary depending on the species, age, location and fatness of the animal. Protein content is generally 10-20%, which is higher in viscera such as liver, up to 21% or more, followed by lean meat, the content of about 17%, of which beef is higher, up to 20.3%, the content of fat meat is lower, such as fat pork is only 2.2%, meat protein composed of 9 base acid.

In the proportion of amino acid composition, in addition to phenylalanine and methionine than the ratio of human needs is slightly lower than the rest are sufficient. In addition, the meat also contains nitrogenous leachate that can be dissolved in water, including myoglobinogen, myopeptide, creatine, creatinine, purine base, urea and amino acids and other non-protein nitrogenous leachate, which are the main source of broth flavor.