This  link  help  you  

http://www.meatscience.org/TheMeatWeEat/topics/raising-animals-for-meat/article/2015/12/11/conversion-of-muscle-to-meat

You don't need to do that, do you??

hi dr.

see this attach about convertion 

Dear

Kindly check with book by Dafoid etal.,2013 ( meat production) published by Messibi co.

Hello,

•Animal is slaughtered.

•Metabolism Shifts From Aerobic To Anaerobic State When O2 Is Depleted.

•Glycogen is converted to lactic acid, lowering muscle pH from ~7 to 5.6.

•Creatine Phosphate (rephosphorylates ADP to ATP) and ATP decline.

•W/O ATP for relaxation, myosin heads form a tight bond with actin (Actomyosin).

•Muscle goes into rigor mortis (The “Stiffness Of Death”).

•Proteolysis begins, tenderizing muscle

Kindly check with book by Dafoid etal.,2013 ( meat production) published by Messibi co.