Meat quality - Sensory quality of meat

5 important questions on Meat quality - Sensory quality of meat

What is rigor mortis and what happens

After slaughter, sarcomeres shorten and get less flexible (rigor mortis)
  • 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?

Meat becomes tender again
  • enzymes break down actomyosin complexes 

What is the effect of rapid chilling?

Cold shorteing (CS)
  • Muscle contraction -> shorter sarcomeres -> thougher meat
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What causes boar taint?

The hormone andosterone (sex hormone) and skatole (byproduct of intestinens) causes boar taint after puberty

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

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