Meat comes from the striated muscle of vertebrates. Some of the characteristics of the live muscle underlying meat quality, such as energy stores, connective tissue, and fat, are present at the time of death (see "Animal Factors Affecting Meat Quality," later in this article) and will affect the final meat quality. Other aspects of meat quality, particularly toughness, are affected by processing conditions that interact with some preslaughter attributes.
The muscles of a carcass, whatever the species, perform different functions while the animal is alive and are reflected in differences in physiology, structure, and biochemistry. The variation in these components underlies the differences between the various meat cuts, the use to which they are put, and the way they are cooked. The two major contributors of the muscle that have a bearing on meat quality and underpin meat science are the myofibrillar and the connective tissue proteins. To understand what happens when muscle changes into meat, including differences between the various meat cuts, it is necessary to consider the structure, biochemistry, and physiology of these proteins in detail.
Muscle tissue contracts in the living animal and can also contract after slaughter. The amount of shortening either before or after death is governed by skeletal restraint and the effect of antagonistic muscles. Figures 1 and 2 (1) show a muscle with its attachment to bones and a sequence of pictures of increasing magnification to show the structure of a single muscle fibril, 50 to 100 /¿m in diameter, at the electron microscope level.
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It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.