Abstract
DURING a study of factors affecting tenderness in poultry meat, an investigation was made of pH and temperature changes in the breast muscles of birds during and after slaughter. pH has been investigated in beef and pork by Bate-Smith and Bendall (1949), and Scaife (1955). However, little or no work has been done on poultry. pH should give an indication of rates and extensiveness of glycolysis in the tissue and would therefore be a consideration in a study of postmortem tenderization (de Fremery and Pool, 1958). In studies of contraction on rabbit and human muscle Marson et al. (1938) found a slight increase in pH after contraction. This is in apparent conflict with Bate-Smith and Bendall as well as Scaife. A preliminary note on this work was published b y Peters and Dodge, (1959).APPARATUS EMPLOYEDA copper—constantan thermocouple was used to determine the temperature within the muscle. The …
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