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pH changes: DFD Meat

In other animals the pH drops only slightly during the first hour after slaughter and then remains stable at a relatively high level, giving an ultimate pH of higher than 6.00. The so-called dark, firm, dry (DFD) meat is the result (Figure 1). In such cases the pH values affect many meat properties including colour and drip loss. Muscles that maintain a high pH during conversion of muscle to meat may be very dark in colour, and very dry on the exposed cut surface, because the water is kept tightly bound to proteins. The high pH also enhances microbial meat spoilage.

The presence of DFD meat develops mainly in the forequarter, LD and glycolitic muscles of ham for all the species, but the frequency is different among species

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The distribution of DFD meat in the carcass is related to the species.

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Is the following statement true or false:

"A final pH of over 6.0 could induce early microbial spoilage."

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