CHEMICAL CHANGES ASSOCIATED W/ SLAUGHTER Flashcards
this ________ an alter pH and may cause discoloration
Stress
pH above 7 is considered?
alkaline
pH of 7 is?
neutral
pH below 7 is?
acid
before death animal’s pH is ?
6.5 neutral
after death the pH drops to ________ within 24 hours as the carcasses cools at 4 degree celsius
5.6 - 5.2 pH
the dropping of pH after death is caused by ____ that builds up in the muscle which helps the preserve the meat
lactic acids
about how many blood is removed while the heart is still pumping
50%
it takes how many minutes for the heart to stop
4-6 minutes
rigor mortis usually sets in within how many hours ?
12-24 hours depends on carcasses size & fat covering
As oxygen decreases, myosin and actin proteins form a permanent bond called ________
In a living animal, these bonds break during normal movement, but after death, they remain fixed, causing muscle stiffening.
Actomyosin
During which stage of rigor mortis do muscle fibers begin to shorten due to ATP depletion, causing stiffness in the meat?
Pre-rigor
At what stage do the muscles reach their maximum stiffness, with cross bridges between actin and myosin fully locked in place?
Rigor maximum
Which stage of rigor mortis leads to meat tenderization as muscle fibers relax and extend, breaking down the cross bridges?
Rigor resolution
time required for rigor mortis to activate in beef & lamb
6-12 hrs
time required for rigor mortis to activate pork
15 min to 3 hrs
time required for rigor mortis to activate turkey & fish
less than 1 hr
time required for rigor mortis to activate in chicken
less than 1/2 an hour
3 stages after death
- PRE-RIGOR
- RIGOR MAXIMUM
- RIGOR RESOLUTION
