the main energy molecule in white muscle fibers. 7. the by-product produced by glycogen breakdown, after slaughter of a stress free animal. 8. the color that is observed when myoglobin is bonded to oxygen. 9. composed of acidic ingredients that break down the outside surface of meats. 10. the fat deposit in the muscle that can be seen as little white streaks or drops. 12. holding meat after slaughter to improve texture and tenderness. 13. the most flavorful, tender usda grade of meat.
