Nutritional value of fresh meat: 1) Protein: fresh meat containing 10% - 20% protein, mainly muscle fiber protein, sarcoplasmic protein and connective tissue protein. Livestock and poultry meat protein of high nutritional value, containing a variety of essential amino acids needed by the human body, especially rich in general plant foods in the lack of lysine, threonine, methionine, arginine and histidine, etc., so the biological value of meat proteins are in about 80%. The muscle protein and sarcoplasmic protein of meat are called complete protein. Meat in the connective tissue rich in collagen and elastin, which contains a large amount of collagen hydroxyproline, hydroxylysine and glycine, and the lack of tryptophan, methionine, tyrosine and other essential amino acids, and is not easy to digest, so it is called a non-complete protein.