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- W2481704550 abstract "The chapter discusses that meat has occupied a unique position in the human diet since man's primitive beginning. Today it is still regarded as an important ingredient of any menu. From the deep surface of the epimysium, septa pass frequently into the muscles at irregular intervals. These septa, which constitute the perimysium, invest the primary bundles (fasciculi) of muscle fibers. Muscle cells contain a large variety of proteins with many of them involved in the glycolytic pathway of muscle metabolism and the contraction-relaxation process. The fibers of striated muscle are elongated and more or less tubular, and vary in size and shape. The subject of meat quality has become increasingly scientific with less reliance now being placed on personal judgment and more on physical and chemical tests. According to Kramer and Twigg, the quality of a food may be defined as the composite of those characteristics that differentiate individual units of a product and have significance in determining the degree of acceptability of those characteristics by the consumer. Meat production is fundamentally based on the growth process from the time of fertilization of the ovum until the animal has reached the final age and stage of development determined by its genetic potential. This chapter discusses that the physical, chemical, and histological properties of muscle change markedly during the first 24 hours following slaughter. Complete bleeding is very important as blood provides an ideal medium for the multiplication of bacteria and facilitates their distribution throughout the carcass." @default.
- W2481704550 created "2016-08-23" @default.
- W2481704550 creator A5036897892 @default.
- W2481704550 creator A5063688821 @default.
- W2481704550 date "1980-01-01" @default.
- W2481704550 modified "2023-10-16" @default.
- W2481704550 title "Influence of Ante- and Postmortem Treatments Upon Muscle Composition and Meat Quality" @default.
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