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A national survey of muscle pH values in commercial pig carcasses

✍ Scribed by A. J. KEMPSTER; A. CUTHBERTSON

Book ID
108800726
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
363 KB
Volume
10
Category
Article
ISSN
0950-5423

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## Abstract The surface pH values of lamb and beef carcasses stored at 5 ΒΊC have been measured over a 5‐day period. In both types of animal, muscle surfaces were at or near their minimum pH at 3 days, when the overall mean was pH 6.4. In the subsequent 2 days some sites showed no change in pH, whil