QUALITY SHEEP MEAT—ACHIEVING TARGET PH AND TEMPERATURE DECLINES TO IMPROVE MEAT QUALITY
Recent work jointly funded by the Australian Sheep Industry Cooperative Research Centre (Sheep CRC) and Meat and Livestock Australia has found that the rate of pH and temperature decline of a carcase can significantly affect eating quality. The muscle pH of a carcase declines post-slaughter from 7.2 to about 5.5 due to the conversion of […]