Question

Most hunters know that meat from animals that have been run to death tastes sour. Suggest a reason for this observation.

Short answer

The meat tastes sour due to the buildup of lactic acid from anaerobic respiration when the animal is run to exhaustion.

Step-by-step solution

Identify Physical Stress on the Animal

When an animal is run to exhaustion, it undergoes significant physical stress, which affects its physiology.

Understand Lactic Acid Production

Physical exertion leads to anaerobic respiration in the animal's muscles due to inadequate oxygen supply. This process produces lactic acid as a byproduct.

Link to Meat Taste

The accumulation of lactic acid in the muscles lowers the pH level of the meat, making it more acidic. This high acidity can result in a sour taste.

Key concepts

anaerobic respiration

Anaerobic respiration occurs when cells produce energy without oxygen. This process is common during intense physical activity, like sprinting or heavy lifting. Here's why:

• During strenuous activities, oxygen levels in the muscles can drop rapidly.
• This shortage forces the muscles to generate energy through glycolysis, a process that doesn't require oxygen.

The end product of glycolysis, when oxygen is low, is lactic acid. This helps muscles keep working but can lead to discomfort and fatigue.
Remember, anaerobic respiration is less efficient than aerobic respiration, generating only 2 ATP molecules per glucose molecule, compared to 36 ATP in aerobic respiration.

physical stress and exertion

Physical stress and exertion can greatly impact an animal's body. When an animal is chased or runs for a long time, its muscles undergo extreme exertion. Here's a breakdown:

• Muscles demand more oxygen to keep producing energy.
• As oxygen levels deplete, anaerobic respiration kicks in.
• Continued exertion without adequate recovery time results in muscle fatigue and increased lactic acid buildup.

This constant motion without rest not only affects the muscles but can also stress the cardiovascular system and other organs.
In terms of muscle fatigue, the accumulation of lactic acid can lead to a burning sensation and temporary loss of muscle strength.

meat pH level

The pH level of meat refers to its acidity or alkalinity. Meat from animals that experienced extreme exertion before slaughter often has a lower pH. This happens because:

• Lactic acid builds up in the muscles during anaerobic respiration.
• This acid lowers the pH, making the environment more acidic.

What does this mean for the taste?

• Higher acidity can lead to a sour or unappealing taste in the meat.
• This can also affect the meat's texture, making it less tender.

Proper handling of animals before slaughter can help mitigate these effects, resulting in better tasting and more tender meat.