This tutorial will give you an overview of methods to evaluate meat quality through muscle pH in order to provide a tool for researchers to standardize meat quality measurements.
Questions with feedback have been provided throughout this tutorial:
- as a pre-tutorial test to help you assess what you already know,
- within sections to encourage active reading and give you confidence that you have comprehended the information presented correctly
- as a post test that covers the most important aspects of the tutorial- linking in with its aims.
No submitted answers are collected or results collated. Feedback is provided to help you learn more effectively and to make the tutorial more interesting.
You can choose to work through the tutorial sequentially or jump to sections that interest you.
The tutorial should take approximately thirty minutes to complete.