wheels wrote:Robert, isn't 6.7 DFD territory?
Dark Firm and Dry (DFD) meat (Fig. 1)
This condition can be found in carcasses of cattle or sheep and sometimes pigs and turkeys soon after slaughter. The carcass meat is darker and drier than normal and has a much firmer texture. The muscle glycogen has been used up during the period of handling, transport and pre-slaughter and as a result, after slaughter, there is little lactic acid production, which results in DFD meat. This meat is of inferior quality as the less pronounced taste and the dark colour is less acceptable to the consumer and has a shorter shelf life due to the abnormally high pH-value of the meat (6.4-6.. DFD meat means that the carcass was from an animal that was stressed, injured or diseased before being slaughtered.
NCPaul wrote:I think this condition would be a factor at the beginning and that the pH would not have been able to drop below 5 after 24 hours.
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