Schema showing the fall of the pH of the meat
which occurs post-mortem. The normal muscular pH, which is 7.2 at the time of
post-mortem, fall progressively to fall in about 5.6 at the end of 24 hours. The
pH of a sour meat falls progressively from 7.2 post-mortem to 5.5 at the end of
24 hours. In the case of exsudative pork meat (PSE), the pH falls fast from 7.2,
post-mortem, to about 5.5 at the end of several hours. The pH of DFD meat "
dry, firm and dark " of 7.2 post-mortem to about 6.5 at the end of several
Napole Gene and Pork Quality