Meat quality - pH in meat
4 important questions on Meat quality - pH in meat
What happens to meat when the pH is lower?
What is the hampshire effect and what happens?
- low rendement (much loss after cooking)
- less marketable (low pH, drip loss, weird color)
- rendement napole gene causes high glycogen content in muscle tissue --> more lactic acid --> lower pH
- dominant allele mainly found in hampshire breeds
How to prevent rigor mortis?
- Mechanical stretching --> hanging carcass (pelvic suspension)
- Electrical stimulation --> reduces ATP content before cold shortening occurs
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In what situations can extra Rigor occur?
- extra rigor when slaughtered meat is cooled rapidly
- happens when freshly slaughtered muscles are frozen and thawed
- prevent it by freezing meat after rigor mortis
- keeping muscles at high temperature pre-rigor
The question on the page originate from the summary of the following study material:
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