Antemortem (before death) and postmortem (after death) factors will influence the subsequent properties of meat (water binding, color, juiciness, tenderness/texture, flavor). For each of the five meat properties, select one antemortem factor and select one postmortem factor that will cause a change in or influence the property. Give adequate details and explanation of why each property is affected by the antemortem factor and by the postmortem factor.