This could also explain the higher post-mortem pH after high density (325 kg/m2) compared to lower (230 kg/m2) transport. There was no doubt that meat pHu depends mostly on pre-slaughter glycogen stores. High stress may cause increased energy use during the procedure of pre-slaughter and influence on glycolysis in postmortem muscle, especially their effect on the glycolytic pathway during very early postmortem stages. In the present study, transport time increased the drip loss to various extents and drip loss was most highly correlated with pH.