Introduction

INTRODUCTION

  • Meat is the post rigor aspect of muscle and the most abundant constituent of the carcass.
  • Meat accounts for about about 35-65% of carcass weight and 30 to 40% of live weight of meat animals, except in case of obese animals.
  • Meat is primarily composed of skeletal muscle, but blood vessels present in muscle are composed of smooth muscle. However the ensuing discussion will be restricted to that of skeletal muscle.
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