Teixeira, Alfredo2011-05-162011-05-162008Teixeira, A. (2008). Basic composition: rapid methodologies. In Ed. Nollet, Leo; Toldrá, Fidel (Eds.) Handbook of Muscle Foods Analysis. Boston CRC Press. p. 291- 314. ISBN 978-1-4200-4529-1978-1-4200-4529-1978-1-4200-4530-7http://hdl.handle.net/10198/4322Meat is a protein source with an important role in the human diet. Despite the great number of possible sources of meat, carrie, sheep, goats, pigs, and poultry are the most important meat producers' species. Differences between species exist in terms of the principal tissues (muscle, fat , and bone), and within the same species the content of these components differs according mainly to breed, age, sex, commercial category and production or feed system.engbook part