The stress of animals before killing can affect the amount of laxic acid and ph. If before killing the animal, there is a stress or a simple panic, there is a struggle before being killed, which makes the animal need a lot of energy to struggle. Oxygen is used in It generates less energy or intime, thus rapidly causing the acid to redeem in meat. The meat will decrease in the range of 5.4 –5.8, and lax acid slain after the animal is killed, resulting in a pH of 5.3–5.6 meats with a very laxic acid, causing muscle strain to become pse meat.
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