Question

I know after slaughtering muscle can derive but meat can found 12-24 hours chilling of muscle at 2-8 degree centrigate. So explain the difference between meat and muscle clearly with reference.

Answer 1

Explanation:

The post-mortem changes that take place when muscle is converted into meat have a marked effect on the quality of the meat. After slaughter the glycogen in the muscle is converted into lactic acid causing a fall in pH from an initial value of pH 6.8 - 7.3 to about 5.4 - 5.8 at rigor mortis.

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