Meat quality - Sensory quality of meat
5 important questions on Meat quality - Sensory quality of meat
What is rigor mortis and what happens
- post mortem, no more oxygen available for muscles --> actomyosin is formed --> rigor moris (stiff muscles)
- with rigor mortis -> tough meat and low whc
What happens with meat after ripening?
- enzymes break down actomyosin complexes
What is the effect of rapid chilling?
- Muscle contraction -> shorter sarcomeres -> thougher meat
- Higher grades + faster learning
- Never study anything twice
- 100% sure, 100% understanding
What causes boar taint?
What are options to prevent boar taint?
- Pre-puberty slaughter
- Castration
- Immunocastration
- two doses of vaccine delaying puberty by producing anitbodies which inhibit testes function
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
- Get the grades you hope for
- 100% sure, 100% understanding