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 of meat texture, color, and flavor, as well as its microbial stability.

The final pH of meat significantly influences its tenderness, water-holding capacity, and susceptibility to spoilage. A meat product with a pH value above 6.0 is often considered to be of lower __________ _________ _________ __________ ___ ___ __________ _____.
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