For the non-stimulated carcasses, the pH was 0.4–0.6 units lower for the 37C treatment compared with those held at 2C[Temperature · ES interaction at 2–5 h post slaughter (P < 0.10 for all)].
For the non-stimulated carcasses, thepH was 0.4–0.6 units lower for the 37C treatment comparedwith those held at 2C[Temperature · ES interaction at 2–5 h postslaughter (P < 0.10 for all)].