Meat pH

Marcus is aware that some meat is more tender or tougher than other meat, but hasn’t given consideration as to why from a producer’s point of view. The MSA representative explains pre-slaughter stress, poor nutrition and high pH are key contributors to toughness in sheepmeat.

She goes on to tell Marcus that electrical stimulation in the abattoir can be used to accelerate the fall of pH in sheep carcases. Do you think this is true?



Select the correct answer.