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.