What acid is present in beef and mutton?

Here's why:

* Muscle Metabolism: During muscle activity, glucose is broken down into energy. This process generates lactic acid as a byproduct.

* Rigor Mortis: After an animal is slaughtered, the muscles continue to use up energy and produce lactic acid. This leads to the stiffening of the meat known as rigor mortis.

* Flavor Development: Lactic acid contributes to the overall flavor of beef and mutton. It also helps to tenderize the meat by breaking down proteins.

While lactic acid is the most significant acid, there are other acids present in smaller amounts, including:

* Citric acid: Found naturally in muscle tissue.

* Phosphoric acid: Found in muscle tissue and bone.

* Acetic acid: Can be produced during the aging process.

However, lactic acid is the primary acid that contributes to the characteristic taste and texture of beef and mutton.