Chemistry in the kitchen: the chemistry of flesh foods I

Abstract

An understanding of muscle structure and the physiology of post mortem change occurring in meat are fundamental to the understanding of meat quality. This first article in a series of four examines the structure of muscle, including the differing types of muscle fibres and the general microstructure. Discusses the organization of muscle fibres in a muscle system along with the metabolites available to the muscle fibre. Gives details relating to how the muscle fibres maintain homeostasis by utilizing these metabolites after humane slaughter. In addition, covers factors influencing the rate of rigor mortis.

Citation

Bayliss, P. (1995), "Chemistry in the kitchen: the chemistry of flesh foods I", Nutrition & Food Science, Vol. 95 No. 1, pp. 31-35. https://doi.org/10.1108/00346659510076558