The pH changes occurring in a carcass
during the first 24 hours after slaughter are
important for the quality of the final meat
or meat products. Protein denaturation will
occur if pH falls to too low a level or if a
relatively low pH sets in at a time after
slaughter where the carcass temperature is
still high. This will result in meat with poor
water holding capacity and in extreme cases
in meat that is PSE.