ABSTRACT
This chapter focuses on the structure and function of muscle in the live animal, the characteristics of which are important determinants of the functional properties and quality indices of meat and meat products. It describes the conversion of muscle to meat, that is, the chemical and physiological changes occurring in the muscle upon the death of the animal. The chapter utilizes the term "meat" more broadly to refer to skeletal muscle tissue from a mammal, bird, reptile, amphibian, or fish that has undergone a specific series of transformative biochemical reactions following the death of the animal. It discusses the molecular details of how the sliding of filaments results in muscle contraction. The chapter describes additional components of the M-line include creatine kinase and adenylate kinase, enzymes involved in regeneration of adenosine tripolyphosphate in muscle. The chapter concludes with a description of chemical changes occurring in meat as a result of preservation and processing.
