The Influence of pH on Texture
Texture of food products is one of the most important quality attributes, as it influences consumer acceptability. Texture in vegetables is often related to cell wall structure and composition but also to other factors, including cell morphology, size, shape, packing, contents and turgor [56]. In meat and fish, the texture is associated with the rate of glycolysis, the decrease in temperature post-mortem and the ultimate pH in the muscles, as suggested in the studies with bovine muscles reported by Koohmaraie [74] and Pe ´rez et al. [106].