The effect of high post-mortem temperature on the development of pale, soft and exudative pork : Interaction with ultimate pH
The effects of post-mortem temperature and ultimate pH (pHu, 24 h post mortem) on the development of the pale, soft and exudative (PSE) characteristics in pig longissimus dorsi muscle were studied. Ten out of the 13 pigs used received pre-slaughter injections of adrenaline in order to deplete muscle glycogen stores. The two muscles from each pig were held at 12 or 35°C during rigor mortis developm