Fluorescence Digital Image Gallery

Raw Meat

How animals are handled before, during, and after slaughter affects the structure and biochemistry of the muscles, and therefore, the quality of the meat. After an animal's death, the muscle proteins actin and myosin lose their extendibility and the muscles become stiff, a condition commonly referred to as rigor mortis. Stressing animals just before slaughter and chilling the meat too fast afterwards can result in tough, dry meat. On the othet hand, meat that is not chilled quickly enough can experience a rapid postmortem pH decline, making it pasty and mushy. Less stressful slaughter techniques and aging the meat in a properly chilled environment produce meats that are more tender and palatable.

© 1995-2019 by Michael W. Davidson and The Florida State University. All Rights Reserved. No images, graphics, software, scripts, or applets may be reproduced or used in any manner without permission from the copyright holders. Use of this website means you agree to all of the Legal Terms and Conditions set forth by the owners.
This website is maintained by our
Graphics & Web Programming Team
in collaboration with Optical Microscopy at the
National High Magnetic Field Laboratory.
Last modification: Monday, Dec 01, 2003 at 01:59 PM
Access Count Since April 30, 2003: 10477
Microscopes provided by:
Visit the Nikon website. Visit the Olympus Microscopy Resource Center website.