Topics:
Animal Refresher, Meat Science
Ultimate pH of Meat
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Question (English)
Ultimate pH of meat is in the range of:
- 5.5 – 5.7 ✓ Correct
- 7.0 – 7.2
- 5.3 – 5.5
- 6.0 – 6.5
Explanation:
Correct Answer: 5.5 – 5.7
The ultimate pH of normal meat ranges from 5.5 to 5.7. The exact figure cited in most textbooks is 5.6.
Post-Mortem pH Changes in Muscle
- Living muscle pH: ~7.2 (normal physiological pH)
- Immediately after slaughter: pH begins to fall as glycogen is converted to lactic acid (glycolysis continues post-mortem)
- Ultimate pH (normal): 5.5–5.7 (most commonly cited as 5.6)
- PSE meat: Rapid pH fall to 5.8–5.6 while muscle is still warm
- DFD meat: pH does not fall below 6.0 (insufficient glycogen)
The ultimate pH affects water-holding capacity, colour, tenderness, and microbial shelf life of meat.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
