ABSTRACT
The conversion of muscle to meat is a complex process. Muscle does not die immediately after animal harvesting. Instead, there are complicated physiological changes which occur during and shortly after harvesting, followed by additional physical and chemical changes. Exsanguination of animals marks the beginning of a series of postmortem changes. These changes include the loss of homeostasis, cell death, proteolysis, oxidation, and others, among which the loss of homeostatic control is central to the conversion of muscle to meat. These changes have a profound impact on the palatability of meat. Postmortem glycolysis and proteolysis are the two most
3.1 Introduction .................................................................................................... 81 3.2 Chemical and Physical Changes in Postmortem Muscle ................................ 82
3.2.1 Muscle pH Decline ............................................................................. 82 3.2.2 Heat Dissipation and Carcass Temperature ........................................ 83 3.2.3 Rigor Mortis ....................................................................................... 83 3.2.4 Disruption of Muscle Structure ..........................................................84
