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pH changes: Acid Meat

There is another kind of pig meat called 'Acid' or 'Hampshire type' meat in which the rate of pH fall within the first hour is normal but the ultimate pH (pHu ) is lower than normal at a value of below 5.5. This pH fall is not represented in figure 2. The RN gene (also named Napole gene) is responsible for the Hampshire type meat, and affects carcass composition and pork quality, especially in Hampshire pigs. This gene has a favourable effect on carcass length and leanness, but on the other hand, it increases muscle glycogen content by 70 % and it is therefore responsible for a very low pHu.

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What is the RN gene also known as?

Correct, well done.Sorry that's not correct. The answer is the Napole gene.Your answer has been saved.Check your answer

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Acid meat is also known as "Hampshire meat".

Correct well done. Hampshire meat is characterised by a final pH lower than 5.50Sorry, that's not correct.Your answer has been saved.
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