Q.106
What is the correct sequence of conversion of muscle to meat?
EXPLANATION
Muscle Structure & Conversion of Muscle to Meat: Exsanguination, Rigor Mortis & Proteolysis
- Biochemical Sequence of Muscle Conversion to Meat:
- Post-Mortem Stages:
- Exsanguination (Bleeding): Halts blood circulation, cutting off cellular oxygen and glucose.
- Post-mortem Glycolysis & pH decline: Anaerobic glycolysis converts glycogen to lactic acid, dropping muscle pH from $7.2$ to ultimate pH $\approx 5.4 - 5.7$.
- Rigor Mortis: ATP depletion causes actin and myosin to cross-link irreversibly into rigid actomyosin.
- Resolution of Rigor & Loss of Structural Integrity (Aging): Endogenous proteases (calpains, cathepsins) degrade Z-discs and titin, tenderizing meat.
- Conclusion: Exasnguination, post-mortem pH decline, rigor mortis, loss of structural integrity (Option 2).
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