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

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Wiklund, Eva; Manley, Timothy R.; Littlejohn, Roger P.;
(2004)
  • Publisher: Septentrio Academic Publishing
  • Journal: Rangifer (issn: 1890-6729, eissn: 1890-6729)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.7557/2.24.2.305
  • Subject: meat quality | venison | DFD;glycogen;meat quality;nutritional status;pre-slaughter stress;venison | nutritional status | Biology | DFD | Animal culture | glycogen | pre-slaughter stress | SF1-1100

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. I... View more
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