Meat Quality in Progeny Test Pigs in Northern Ireland

Microbiological, physical and chemical studies on fresh red meats packaged under different modified gas atmospheres

“…They therefore concluded that below pH 6.1, lower PH45 had higher reflectance values. Moss (1987) reported that meat with reflectance values greater than 50 appeared pale. A rapid pH decline during postmortem glycolysis coincides with a higher carcass temperature; there is partial denaturation of the water-binding myofibrillar proteins which consequently bind less water .…”