7 Questions
How does inadequate aging affect the tenderness of poultry meat?
Decreases tenderness
What factor influences the onset of rigor mortis in poultry meat?
Decrease in ATP level and increase in muscle lactic acid
Which factor affects juiciness of meat by influencing water holding capacity (WHC)?
Ultimate pH of the meat
How does the species of the animal affect the juiciness of the meat?
Increases juiciness
What is the significance of salt concentration in relation to meat juiciness?
Affects the pH level
How does the age of the animal affect water holding capacity (WHC) in meat?
Young animals have lower WHC
Which factor has a direct relationship with tenderness in meat?
Water Holding Capacity (WHC)
Test your knowledge on the factors affecting the colour of meat, such as myoglobin concentration, ultimate pH, and processing techniques. Learn about PSE meat and how glycogen levels in muscles impact post-mortem meat quality.
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