Meat quality during processing.

Area of Science:

• Animal Science
• Food Science
• Muscle Biology

Background:

• Muscle quality is crucial for food value, yet it's susceptible to environmental factors.
• Postmortem metabolism and rigor mortis significantly influence meat characteristics.
• Preslaughter stress and handling impact meat color, texture, and protein functionality.

Purpose of the Study:

• To review muscle responsiveness to environmental factors.
• To provide examples of how muscle responses affect meat quality.
• To highlight the importance of managing postmortem muscle metabolism.

Main Methods:

• Literature review on muscle physiology and meat science.
• Analysis of factors influencing postmortem metabolism.
• Examination of preslaughter and postmortem interventions.

Main Results:

• Preslaughter stress (heat, handling, stunning) negatively affects meat quality.
• Postmortem processes like chilling and aging influence meat texture and juiciness.
• Electrical stimulation accelerates postmortem energy depletion, improving meat quality and reducing aging time.

Conclusions:

• Muscle remains responsive postmortem, impacting meat quality.
• Managing preslaughter conditions and postmortem treatments is vital for optimal meat production.
• Innovations like electrical stimulation offer significant benefits for meat quality enhancement.