What Parts Of Animals Do We Eat
By Contributing Author : Janeal Yancey, Ph.D., Academy of Arkansas
Muscle is not meat… not yet.
About people understand that when we eat meat, we are eating an animal'south muscle. But really, that muscle has to get through a conversion process to become the meat we consume.
When an animal dies, several things happen.
Starting time, the heart stops beating and circulating blood around the body. In meat processing plants, the blood is removed as function of the harvest process. Blood is responsible for bringing oxygen to the muscles and for bringing waste products away from the musculus.
Even though the animal has died, the muscle is notwithstanding living and breaking down nutrients for energy. Because the oxygen is gone, the manner the musculus breaks downwards energy changes, and it begins to produce a waste product called lactic acid (this is the aforementioned acid that is produced when you piece of work out as well hard and your muscles cramp.) In a living animal, the lactic acid would be sent in the blood to the liver. In the conversion of muscle to meat, there is no claret, so the lactic acid builds up in the muscle. The acid in the muscle causes the pH to decline. Live musculus has a neutral pH effectually 7, simply will brainstorm to driblet soon after the blood is gone.
The acid build up also releases calcium into the muscle and causes information technology to contract. Muscles actually don't use free energy to contract, but rather to relax after contraction. As the calcium causes the musculus to contract, the energy in the musculus is used to relax further. Then more calcium causes more contraction, and then more than free energy is needed to relax. This cycle continues until all the musculus'south energy is used and the muscle contracts without being able to relax. When that happens, the musculus stiffens and is in rigor mortis, which is Latin for the 'stiffness of decease.'
Depending on the species of creature, the completion of rigor may take a couple of hours to equally long as a day. The concluding pH of meat, prior to cooking, is around five.5, which is more acidic than live musculus. That acidic pH is essential for the flavors associated with meat.
Dr. Yancey is a mom of 2 fabulous piffling girls and an abet of the meat industry. She has a passion for providing educational activity and data to anyone who has questions, follow her blogs to stay informed!
Source: https://meatscience.org/TheMeatWeEat/topics/fresh-meat/article/2018/08/15/conversion-of-muscle-to-meat
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