Beef Quality Animation Videos

The videos below depict animations of the processes of muscle contraction and relaxation, rigor mortis, proteolysis, and myoglobin oxidation.  These natural processes are essential in the development of beef quality, tenderness, color and shelf-life. A fifth video describes beef storage life.

Contraction and Relaxation

Rigor Mortis


Myoglobin and Oxidation

Meat Storage Life