There was a general decrease of pH throughout DD (Table 1)
although it was no higher than 0.1 units and it was rather stable from
3 to 6 d DD. The observed decrease in pH over DD could be related
with the solubilization of the CO2 of themodified atmosphere, generating
carbonic acid and, then, lowering the pH (McMillin, 2008). Nevertheless,
pH remained acceptable in the current study considering pH b 5.8 as
normal for lamb (Devine, Graafhuis, Muir, & Chrystall, 1993) and the
observed differences would not affect the functionality of the meat, as
also stated by Farouk et al. (2003) and Kim et al. (2011).