What type of muscle is primarily affected by lactic acid after slaughter?

What type of muscle is primarily affected by lactic acid after slaughter?

• A. Cardiac muscle
• B. Skeletal muscle
• C. Smooth muscle
• D. Adipose tissue

Answer: (B)

Skeletal muscle is primarily affected by lactic acid after slaughter due to the anaerobic respiration that occurs in the muscles during intense physical activity leading up to slaughter. When an animal is stressed or experiences rigorous movement, the oxygen supply becomes limited, leading to the production of lactic acid as a byproduct of glucose metabolism. This accumulation of lactic acid contributes to muscle pH decline, which is a critical factor in determining meat quality, including characteristics such as color, tenderness, and flavor. In this context, skeletal muscle is where most of the lactic acid buildup occurs. The implications for meat quality are significant, as a higher concentration of lactic acid can lead to a condition called "cold shortening," which negatively impacts the meat's texture. The point is that while all muscle types may experience some degree of metabolic changes, it is specifically the skeletal muscle that is greatly influenced by lactic acid in the post-slaughter environment.

Skeletal muscle is primarily affected by lactic acid after slaughter due to the anaerobic respiration that occurs in the muscles during intense physical activity leading up to slaughter. When an animal is stressed or experiences rigorous movement, the oxygen supply becomes limited, leading to the production of lactic acid as a byproduct of glucose metabolism. This accumulation of lactic acid contributes to muscle pH decline, which is a critical factor in determining meat quality, including characteristics such as color, tenderness, and flavor.

In this context, skeletal muscle is where most of the lactic acid buildup occurs. The implications for meat quality are significant, as a higher concentration of lactic acid can lead to a condition called "cold shortening," which negatively impacts the meat's texture. The point is that while all muscle types may experience some degree of metabolic changes, it is specifically the skeletal muscle that is greatly influenced by lactic acid in the post-slaughter environment.