Write short notes on pH of meat and water holding capacity

Question

24 Mar 2022

Answer :

Word Count : 359

Fresh meat must have a pH value in the range of 5.5 to 6.2. During temporary storage, especially when it is not properly preserved, the fresh meat will turn rancid and have a pH value below 5.3. The flesh of animals prior to slaughter has a pH value of 7.1. After slaughtering, some of the glycogen in the meat turns into lactic acid. As a result, the pH value is lowered. The increasing acidity of the maturing carcass varies in its speed, depending on a number of factors such as type ___ _____ _________ _____ ______ ___ ______ _________ ________.
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