WHAT IS MEAT
Most animal muscle is roughly 75% water, 20% protein, and 5% fat, carbohydrates, and assorted proteins. Muscles are made of bundles of cells called fibers.
Each cell is crammed with filaments made of two proteins: actin and myosin
Chemical change in the muscle after death.
Begins after 6-12 hours
Effect at about 12 hours
Relaxation at about 36 hours.
After post slaughter,chilled to 0-5 C causes to cold shortening
Cold shortening causes to shrink of muscle.
Most important component of meat quality.
Muscle fibres increase with increasing age increasing toughness
Good animal handling prior to slaughter, appropriate carcass chilling practices, and ageing post slaughter Toughness minimisation
RIVAL COMPANIES IN TURKEY