TLS Online TPP Program

#Question id: 36268


During the conversion of muscle to meat, which of the following are true?

#XL - U Food Technology
  1. Muscle pH falls from ~7.0 to ~5.5
  2. Rigor mortis occurs due to permanent actomyosin formation
  3. Lactic acid accumulation increases water-holding capacity
  4. ATP depletion leads to stiffness