Summarise the three main postmortem stages involved in the conversion of muscle to meat.

Expert Solution

Whereas muscles tend to perform aerobic respiratin, meat is a result of accumulation of products from anaerobic respiration and thus, represents a state of non-active muscle. The stages involved in conversion of muscle to meat can be enlisted as below:

Anaerobic respiration by lactic acid fermentation: The accumulation of lactate in muscles takes place due to lack of oxygen in the tissue secondary to lactic acid fermentation. This reduces the pH of the muscles.
Glycogen depletion: As the muscle is devoid of any oxygen, the glycogen depletion and fermentation takes place leading to accumulation of secondary metabolites, organic acids, fall in pH, retention of water and thus fluffyness.
Temperature and pH: The temperature of the muscle falls post-mortem making it firm in nature. However, under conditions of normal intracellular ionic concentrations, anaerobic respiration pursues and thus the pH falls. Rapid fall of the pH to range of 5-5.5 causes generation of pale and soft meat. However, slow fall of pH to a range of 6-6.8 generates firm and dry meat.

gladiator answered 1 year ago

Discuss the pH changes in skeletal muscle, and effects on conversion muscle to meat.

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