Topics:
Animal Refresher, Meat Science
Ultimate pH of Meat — Exact Value
The ultimate pH of meat is:
- 5.6 — Correct Answer
- 5.0
- 6.0
- 7.2
Explanation:
Correct Answer: 5.6
The ultimate (final) pH of normal meat is 5.6 (range: 5.5–5.7).
Post-Slaughter pH Cascade
- Living muscle pH: ~7.2
- Slaughter → anaerobic glycolysis begins → glycogen → lactic acid
- pH falls progressively over 6–24 hours
- Ultimate pH (when glycogen is exhausted): 5.5–5.7 (typically 5.6)
Deviation from Normal Ultimate pH
- pH >6.0 → DFD meat (insufficient glycogen → too little lactic acid)
- Rapid fall to 5.8–5.6 in warm carcass → PSE meat
- pH 5.6 in cold carcass → Normal
pH 7.2 is the living muscle pH (pre-slaughter physiological pH) — choosing this indicates confusion between living tissue pH and post-mortem ultimate pH.
📚 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.
