Write short notes on pH of meat and WHC of meat.
The pH of meat refers to the level of acidity or alkalinity within the muscle tissue, which plays a crucial role in the quality and shelf-life of meat. After slaughter, the muscle's pH level initially drops from a normal range of around 7.0 to 7.2 to a more acidic range between 5.5 and 5.8 within a few hours. This change in pH is the result of the conversion of glycogen to lactic acid during anaerobic metabolism post-mortem. The drop in pH is essential for the development ___ _____ ____ _____ _______ _____ ______ _________ _______.
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