Question

What is the primary factor responsible for the conversion of muscle to meat after slaughtering?

• A. Fermentation
• B. Post mortem biochemical changes
• C. Freezing
• D. Curing

Hint:

Muscle → Meat = Post-mortem biochemical changes (rigor mortis)

Answer 1

The Correct Option is B

Concept:
After slaughter, muscle tissue undergoes a series of biochemical and physiological transformations that convert it into meat. These are known as post-mortem changes.

Step 1: Definition of Post-mortem Changes

• Changes occurring after death in muscle tissues.
• Includes rigor mortis, pH decline, enzymatic breakdown.

Step 2: Key Processes Involved

• Glycogen converts to lactic acid.
• pH decreases from neutral to acidic.
• Muscle stiffens (rigor mortis).
• Later, tenderization occurs due to enzyme activity.

Step 3: Why Other Options Are Incorrect
Option (A) Fermentation

• Occurs in processed foods, not primary in fresh meat conversion. Option (C) Freezing

• Preservation method, not conversion process. Option (D) Curing

• Used for processed meat products.

Step 4: Final Conclusion
\[ \boxed{\text{Post mortem biochemical changes}} \] \[ \boxed{\text{Option (B)}} \]