Briefly, summarize the process of how muscle is converted to meat. Answer should be in one paragraph

Answer 1

The conversion of muscle to meat involves several biochemical and physiological processes following the slaughter of an animal. After death, muscle cells cease to receive oxygen, leading to anaerobic respiration, which produces lactic acid and results in a decrease in pH. This acidification causes muscle fibers to become more rigid and contributes to the onset of rigor mortis. Over time, enzymatic activity within the muscle begins to break down proteins, a process known as aging, which improves tenderness and flavor. Enzymes such as calpains and proteases play key roles in this aging process, leading to the development of desirable meat qualities. Ultimately, these transformations are pivotal in converting fresh muscle tissue into palatable meat.