Meat: Texture a Tenderness and Ease of Chewing a Dependent on water and water binding capacity Muscle fibers Connective Tissue ● Collagen ●E| astin ● Reticulin Fibers Fat Carbohydrates
Meat:Texture ◼ Tenderness and Ease of Chewing ◼ Dependent on water and water binding capacity ◼ Muscle Fibers ◼ Connective Tissue • Collagen • Elastin • Reticulin Fibers ◼ Fat ◼ Carbohydrates
Post-Mortem Aging ■ Rigor mortis a Decreased pH-drops from 7 to 5.5 a Changes in Quality
Post-Mortem Aging ◼ Rigor Mortis ◼ Decreased pH – drops from 7 to 5.5 ◼ Changes in Quality