Why is muscle metabolism important for red meat quality? An industry perspective

Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats

“…When the Meat Standards Australia (MSA) beef grading system was established, inclusion of an ideal pH/temperature window was a critical concept put forward initially (Hopkins, Ponnampalam, Van de Ven, & Warner, 2014). For example for lamb carcasses, 18-35 ⁰C at pH = 6 was defined as the optimum pH temperature window for product to be aged for 5 days and 8-18 ⁰C for product aged for 10 days (Gutzke, Franks, Hopkins, & Warner, 2014). To the best of our knowledge, there is no such pH temperature window defined for goat meat.…”