1. Slaughter
When a cow is slaughtered, its muscles stop moving, which marks the beginning of the conversion of muscle to meat. At this stage, the pH of the muscles starts to decline.
2. Rigor Mortis
After slaughter, the muscles undergo rigor mortis, a process where they become stiff. This stiffness occurs because the energy needed for muscle contraction (ATP) is no longer produced, causing the muscles to lock up.
3. pH Decline
As the muscles go through rigor mortis, their pH decreases. This decrease in pH is due to the accumulation of lactic acid, a byproduct of metabolism, which causes the muscles to become more acidic.
4. Metabolism and Tenderization
After rigor mortis, the muscles continue to undergo metabolic processes. Enzymes naturally present in the meat start breaking down proteins, which helps to tenderize the meat over time. This aging process allows the meat to become more tender and flavorful.
In summary, the conversion of muscle to meat involves the cessation of muscle movement after slaughter, followed by the onset of rigor mortis and a decline in pH due to metabolic processes. Eventually, enzymes break down proteins, making the meat tender and tasty.
Information provided by SDSU Extension