Glycolytic potential and ultimate muscle pH values in red deer (Cervus elaphus) and fallow deer (Dama dama)

• Published in: Rangifer
• Main Authors: Wiklund, Eva, Manley, Timothy R., Littlejohn, Roger P.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Septentrio Academic Publishing 2004
• Subjects: DFD; glycogen; meat quality; nutritional status; pre-slaughter stress; venison; Slaughter; Rangifer
• Online Access: https://septentrio.uit.no/index.php/rangifer/article/view/305; https://doi.org/10.7557/2.24.2.305

The ultimate pH value of meat (measured at approx. 24 hours post slaughter) gives information about the technological quality, i.e. shelf life, colour, water-holding properties and tenderness and is a direct consequence of muscle glycogen (energy) levels at slaughter. It may therefore also indicate...