摘要：As the human nutrition sources; meat and meat products are derived from skeletal muscle and by-products of beef, sheep, goat, poultry, turkey and hunting animals by certain processes. Among the meats, particularly red meat is very important for human consumption according to sensory properties. Meat quality can be significantly affected by biochemical changes after slaughter. Following the death, the stoppage of blood circulation and depletion of the oxygen supply to the tissue which results important series of changes in the energy metabolism. The effect of these changes leads to irreversible muscle contraction. During the biochemical reactions, pH decreases and that can inactivated glycolytic enzymes and activated proteolytic enzymes, resulting in certain degree of tenderness. Also, during the conversion of muscle to meat, biochemical changes lead to desirable changes of colour and sensory properties of meat.
