Abstract
THE rate of post-mortem anaerobic glycolysis in striated muscle, estimated by measuring the rate of decline of pH, has been found to be extremely variable in pigs1,2. When a low pH (< 5.6) develops3 at body temperature and exists at the onset of rigor mortis4, the muscle usually becomes pale, soft and exudative (PSE)2. The stress of a warm environment commonly results in the death of pigs of breeds or strains which are susceptible to the development of PSE muscle. Conversely, pigs of other breeds or strains which are capable of withstanding heat stress retain the normal colour and gross morphology of the muscle post mortem2.
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JUDGE, M., BRISKEY, E. & MEYER, R. Endocrine Related Post-mortem Changes in Porcine Muscle. Nature 212, 287–288 (1966). https://doi.org/10.1038/212287a0
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DOI: https://doi.org/10.1038/212287a0
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