carcass cutting

Question 1

ideal carcass

Answer 1

min bone
max muscle
optimal amount of adipose tissue

Question 2

muscle function PM

Answer 2

• anaerobic glycolysis is irreversible when oxygen permantely removed
• after death, muscle becomes more acidic
• energy reserved depleted, muscle becomes stiff = rigorous mortis
  fall in pH due to lactic acid production

Question 3

rigor mortis

Answer 3

• begins non normal meat at pH 6
• depends on species, amount of stress, chilling rate
• fish quickest, cattle longest
• once rigger finished, meat = tender, juicy, good taste

Question 4

changes in aging meat

Answer 4

• change in pH = 1hr after death, pH decreases, but increase with time
• change in water retention = rigor increase so water capacity increases
• change in tenderness = lowest after 2 days and nights then increase
• change in flavour = AA increase, flavour increases

Question 5

pre-slaughter stres

Answer 5

transport
gasting

Question 6

analytical methods

Answer 6

colour measurement - colorimeters and spectrophotometer
pH measurement