Perimortal Muscle Metabolism and its Effects on Meat Quality

Muscle tissue experiences profound changes during its conversion to meat. Indeed, these changes are necessary and requisite for meat to assume those unique properties are keenly coveted by consumers of this highly nutritious and palatable food source. However, when this process is perturbed, the resulting quality is dramatically impacted. Therefore, understanding those reactions forming the basis of postmortem metabolism is incumbent to those interested in meat animal production. Initially, the biochemistry responsible for postmortem metabolism is simply an extension of those processes responsible for supplying energy to functioning skeletal muscle, responsible for locomotion. However, at some yet-to-be defined point, muscle tissues broach the physiological threshold where they begin to die and at this juncture, biochemical reactions dysregulate according to physiological normalcy. Even with the seemingly dearth of information available on the topic, our intent is to outline the biochemical processes responsible for postmortem metabolism and the conversion of muscle to meat as currently known.