Meat structure and chemistry

Attempt the following questions to check your understanding of the subject:

  1. Discuss the factors that influence meat composition from different animal species (10 Marks)
  2. Discuss meat colour and factors that affect it (10 Marks)
  3. Discuss the processes involved in the conversion of carcass muscles into meat (10 Marks)
  4. Discuss the significance of rigor mortis in the development of meat from carcass muscles (10 Marks)
  5. Discuss the two negative outcomes that may occur to meat depending on the levels of acidity (10 Marks)
  6. development that occur in the carcass (10 Marks)
  7. Discuss processes that can prevent the occurrence of Pale, Soft, Exudative (PSE) or Dark, Firm, Dry (DFD) meat (10 Marks)
  8. Discuss the three main types of meat muscles (10 Marks)