How is muscle converted to meat?

Muscle isn't directly converted into meat. It's more accurate to say that meat is the muscle tissue of animals. Here's a breakdown of the process:

1. Slaughter: The animal is humanely slaughtered, and its blood is drained.

2. Rigor Mortis: After death, the muscles stiffen due to a chemical reaction. This is called rigor mortis, and it typically lasts for 12-24 hours.

3. Chilling: The carcass is chilled to slow down the process of rigor mortis and prevent bacterial growth.

4. Aging: This is where the magic happens. During aging, enzymes in the muscle tissue break down proteins, making the meat more tender and flavorful. This process can last for several days or even weeks.

5. Cutting and Packaging: The carcass is cut into different cuts of meat, and then packaged for sale.

Key Changes During the Process:

* Biochemical Reactions: Enzymes in the muscle tissue break down proteins and glycogen, changing the texture and flavor of the meat.

* Water Loss: Moisture evaporates from the muscle tissue during aging.

* Color Change: The color of the meat changes from a bright red to a more purplish hue due to the breakdown of myoglobin (the protein that gives meat its color).

Important Note: While the term "converting muscle to meat" is used informally, it's essential to understand that meat is the muscle tissue itself, but the process of slaughter and aging significantly alters its properties.