Was looking at how rigor mortis is caused and found out it’s from the body leaking calcium into the muscles.
Would adding calcium to meat make it tough similar to what happens with rigor mortis?
Was looking at how rigor mortis is caused and found out it’s from the body leaking calcium into the muscles.
Would adding calcium to meat make it tough similar to what happens with rigor mortis?
The textbook link is detailed, but it’s not great for the average person. I found this one to be more accessible:
https://animalbiosciences.uoguelph.ca/~swatland/ch5_1.htm