The basic biochemical processes occurring in a muscular tissue.

Biochemistry of meat - the science of the chemical composition of tissues and organs of animals and agricultural chemical and biochemical processes occurring in these tissues and organs after slaughter and during processing.

Biochemical changes in isolated tissues and organs that occur at the molecular level, can only be properly understood in comparison with the data accumulated in the study of biochemical processes in his lifetime. Therefore, this section of science combines functional and technical biochemistry.

The basis of technological processes during the manufacture of meat products, in most cases lie biochemical and related physico-chemical conversion of the various components of the feedstock. Quality of the finished product depends mainly on changes of proteins during processing of animal feed. Therefore, the study of the structure of physico-chemical and biochemical properties of tissue proteins and their changes as a result of various factors is one of the most important tasks of this branch of knowledge. However, important to study the properties and biological roles in his lifetime and posthumous conversions of other tissue components: carbohydrates, lipids, extractives, vitamins, etc.

Advances in the development of physics, chemistry, biology, biochemistry, allow the use of new tools to improve and intensify processing of meat and meat products. Opinion on the suitability of a new method of processing meat and meat products can only be done by studying the essence of biochemical and chemical transformations that occur with components of animal feed during processing.

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