Abstract
THE pH attained when the process of post-mortem glycolysis has ceased—the ultimate pH1—is influenced by the type of muscle considered, the species in which it occurs and the physiological condition of the animal from which it is derived. In the longissimus dorsi (1. dorsi) muscles of horses2, oxen3 and pigs4, the glycogen reserves of which have not been depleted by such stresses as pre-slaughter exercise, starvation or excitement, an ultimate pH. of about 5.5 is characteristic. At this pH. the enzymes which effect glycolysis are assumed to be inactivated, and residual glycogen may be found. Stress, by depleting glycogen reserves at or before death, is therefore normally associated with values of ultimate pH above 5.5.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
