Notes in Muscle to Meat

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Status	Last Update	Fields
Published	11/10/2024	What are the steps of biochemical/physical changes postmortem?
Published	11/10/2024	Rigor Mortis
Published	11/10/2024	What are the 4 stages of rigor mortis?
Published	11/10/2024	How is rigor resolved?
Published	11/10/2024	Conditioning/aging of meat
Published	11/10/2024	What is cold shortening?
Published	11/10/2024	How is tenderness of meat measured?
Published	11/10/2024	Electrical stimulation (ES) of meat
Published	11/10/2024	Hip suspension stretching
Published	11/10/2024	PSE pork
Published	11/10/2024	Methods used to improve tenderness
Published	11/10/2024	DFD meat
Published	11/10/2024	Acidification of meat
Published	11/10/2024	Water holding capacity
Published	11/10/2024	Colour and paleness of meat
Published	11/10/2024	Why is DFD/DCB darker than normal meat?
Published	11/10/2024	Why is PSE pork paler than normal pork?
Status	Last Update	Fields