It come from the parts of the animal that exercise frequently.

(a)  

It helps to control spoilage by inhibiting the growth of microorganisms.

(a)  

The changes that take place when muscle is converted into meat have a marked effect on the quality of the meat.

(a)  

What are the 2 major quality defects that are facing by meat industries?

(a)  

Main sources of manufacturing meat.

It is caused from high levels of lactic acid while the meat is still warm. This occurs due to short-term excitement and agitation of the animals prior to slaughter.

(a)  

Long-term stress on animals prior to slaughter will produce meats that are (a)   .

What are the two (2) types of changes in meat after slaughter?

(a)  

It is the stiffening of the muscle in meat after slaughter.

(a)