Meat colour and pH
Meat colour and pH are related to each other. High pH meat (defined as above pH 5.70) is undesirable and has the following features:
- It is often a dark purple colour. This is known as dark-cutting meat.
- Coarse texture
- High water holding capacity so less juicy when cooked
- Reduced shelf life due to bacterial growth in high pH conditions
- Cooking inconsistencies.
You will explore how to manage the pH of meat through correct cattle handling in the next topic: Getting a handle on the herd.
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