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Tests on over 1200 comparable carcasses in two major packing plants showed that a large variation occurred in the muscle pH values recorded 1 hr post slaughter. The percentage of carcasses having I‐hr post‐slaughter pH values of 6.2 or lower, between 6.3 and 6.6, and 6.7 or higher varied by 2–23%, 38–63% and 15–62%, respectively, between plants and time of measurement. Variation between muscles from a single animal was 0.4 units or less.
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Khan et al. (1973) studied this question.
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