SUBSCRIBESUBSCRIBESUBSCRIBEHomeHistory & SocietyScience & TechBiographiesAnimals & NatureGeography & TravelArts & CultureProConMoneyGames & QuizzesVideosOn This DayOne Good FactDictionaryNew ArticlesHistory & SocietyLifestyles & Social IssuesPhilosophy & ReligionPolitics, Law & GovernmentWorld HistoryScience & TechHealth & MedicineScienceTechnologyBiographiesBrowse BiographiesAnimals & NatureBirds, Reptiles & Other VertebratesEnvironmentFossils & Geologic TimeInsects & Other InvertebratesMammalsPlantsGeography & TravelGeography & TravelArts & CultureEntertainment & Pop CultureLiteratureSports & RecreationVisual ArtsImage GalleriesPodcastsSummariesTop QuestionsLists and StoriesBritannica KidsAsk the ChatbotGames & QuizzesHistory & SocietyScience & TechBiographiesAnimals & NatureGeography & TravelArts & CultureProConMoneyVideosmeat processingIntroductionConversion of muscle to meatMuscle structure and functionSkeletal muscle structureSkeletal muscle contractionPostmortem musclepH changesProtein changesProperties of meatChemistry and nutrient compositionProteinFatVitamins and mineralsCholesterolCarbohydratesWaterColourMyoglobin contentOxidation state of ironTendernessMeat grainConnective tissueFatPostmortem quality problemsDFD meatPSE meatCold shorteningHeat ringLivestock slaughter proceduresPreslaughter handlingStunningSlaughteringHogsCattle, calves, and sheepBy-productsMeat inspectionAntemortem and postmortem inspectionReinspection during processingSanitationFacilities and equipmentLabels and standardsCompliancePathology and epidemiologyResidue monitoring and evaluationMeat gradingRetail meat cuttingPork fabricationBeef fabricationLamb fabricationVeal fabricationMeat cookeryColour changesStructural changesMeat microbiology, safety, and storageFood-borne microorganismsFood-spoilage microorganismsFood-poisoning microorganismsPrevention of microbial contaminationPreservation and storageCold storageFreezingVacuum packagingCanningDryingFermentationIrradiationCuring and smokingReferences & Edit HistoryQuick Facts & Related TopicsImagesEntertainment & Pop CultureFoodFacebookXhttps://www.britannica.com/technology/meat-processingFood and Agriculture Organization of the United Nations - Methods of processing and preservation of meatUniversity of Florida - IFAS Extension - Food Processing: The Meat We Eatmeat - Student Encyclopedia (Ages 11 and up)R. Paul Singh
Professor of Food Engineering, University of California, Davis. Coauthor of Introduction to Food Engineering.AllBritannica Editors
Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree....Historymeat cuttingmeathumanconsumptionMeatRed meatseafoodgameBeefvealporklambmuttonmusclepredominantconnective tissueadipose tissueblood vesselsSmooth musclesCardiac musclesskeletal musclesfacilitatevastus lateralis muscle of sheepmuscle bundlescollagenGustavus SwiftUpton Sinclaircold shorteningslaughteringstunningcarcasseviscerationSee all related contentplasma membranesarcolemmasarcoplasmmyofibrilsactinmyosincontraction
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