Question

Describe why pH has an effect on the tenderness of meat

Answer 1

Answer:

Why pH has an effect on the tenderness of meat:

The tenderness of meat is affected by any changes in myofibrillar protein and collagen.

The pH of normal living muscle is around 7.2. When meat is prepared, during the process glycogen is broken down to lactic acid which reduces the pH and the pH can vary from 5.2 to 7.0

When the pH is reduced the water retaining or holding capacity decreases and it affects the tenderness of the product along with a reduction in aesthetics.

Changes in temperature and pH can affect the level of glycogen in muscle which directly affects the tenderness of meat.