{"id":5054,"date":"2013-09-23T12:16:09","date_gmt":"2013-09-23T17:16:09","guid":{"rendered":"http:\/\/www.premier1supplies.com\/sheep-guide\/?p=5054"},"modified":"2013-10-11T07:51:51","modified_gmt":"2013-10-11T12:51:51","slug":"quality-sheep-meat%e2%80%94achieving-target-ph-and-temperature-declines-to-improve-meat-quality","status":"publish","type":"post","link":"https:\/\/www.premier1supplies.com\/sheep-guide\/2013\/09\/quality-sheep-meat%e2%80%94achieving-target-ph-and-temperature-declines-to-improve-meat-quality\/","title":{"rendered":"QUALITY SHEEP MEAT\u2014ACHIEVING TARGET PH AND TEMPERATURE DECLINES TO IMPROVE MEAT QUALITY"},"content":{"rendered":"<p>Recent work jointly funded by the Australian Sheep Industry Cooperative Research Centre (Sheep CRC) and Meat and Livestock Australia has found that the rate of pH and temperature decline of a carcase can significantly affect eating quality. The muscle pH of a carcase declines post-slaughter from 7.2 to about 5.5 due to the conversion of muscle glycogen to lactic acid. If the rate of pH decline is too slow (high pH at low carcase temperature), cold shortening may occur. Cold shortened meat is tough or even inedible.<\/p>\n<p>Read more\u2014<a href=\"http:\/\/www.premier1supplies.com\/sheep-guide\/wp-content\/uploads\/2013\/09\/Achieving-target-pH.pdf\">Achieving target pH<\/a><\/p>\n<p>This research was funded jointly by the Sheep CRC and Meat and Livestock Australia.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>This research was funded jointly by the Sheep CRC and Meat and Livestock Australia.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recent work jointly funded by the Australian Sheep Industry Cooperative Research Centre (Sheep CRC) and Meat and Livestock Australia has found that the rate of pH and temperature decline of a carcase can significantly affect eating quality. The muscle pH of a carcase declines post-slaughter from 7.2 to about 5.5 due to the conversion of [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[220],"tags":[638,567,637],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>QUALITY SHEEP MEAT\u2014ACHIEVING TARGET PH AND TEMPERATURE DECLINES TO IMPROVE MEAT QUALITY - Premier1Supplies Sheep Guide<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.premier1supplies.com\/sheep-guide\/2013\/09\/quality-sheep-meat\u2014achieving-target-ph-and-temperature-declines-to-improve-meat-quality\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"QUALITY SHEEP MEAT\u2014ACHIEVING TARGET PH AND TEMPERATURE DECLINES TO IMPROVE MEAT QUALITY - Premier1Supplies Sheep Guide\" \/>\n<meta property=\"og:description\" content=\"Recent work jointly funded by the Australian Sheep Industry Cooperative Research Centre (Sheep CRC) and Meat and Livestock Australia has found that the rate of pH and temperature decline of a carcase can significantly affect eating quality. The muscle pH of a carcase declines post-slaughter from 7.2 to about 5.5 due to the conversion of [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.premier1supplies.com\/sheep-guide\/2013\/09\/quality-sheep-meat\u2014achieving-target-ph-and-temperature-declines-to-improve-meat-quality\/\" \/>\n<meta property=\"og:site_name\" content=\"Premier1Supplies Sheep Guide\" \/>\n<meta property=\"article:published_time\" content=\"2013-09-23T17:16:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2013-10-11T12:51:51+00:00\" \/>\n<meta name=\"author\" content=\"Joe Putnam\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Joe Putnam\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/2013\/09\/quality-sheep-meat%e2%80%94achieving-target-ph-and-temperature-declines-to-improve-meat-quality\/\",\"url\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/2013\/09\/quality-sheep-meat%e2%80%94achieving-target-ph-and-temperature-declines-to-improve-meat-quality\/\",\"name\":\"QUALITY SHEEP MEAT\u2014ACHIEVING TARGET PH AND TEMPERATURE DECLINES TO IMPROVE MEAT QUALITY - Premier1Supplies Sheep Guide\",\"isPartOf\":{\"@id\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/#website\"},\"datePublished\":\"2013-09-23T17:16:09+00:00\",\"dateModified\":\"2013-10-11T12:51:51+00:00\",\"author\":{\"@id\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/#\/schema\/person\/a248355e4d43fe14ee20bab28e47ee1f\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/2013\/09\/quality-sheep-meat%e2%80%94achieving-target-ph-and-temperature-declines-to-improve-meat-quality\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.premier1supplies.com\/sheep-guide\/2013\/09\/quality-sheep-meat%e2%80%94achieving-target-ph-and-temperature-declines-to-improve-meat-quality\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/2013\/09\/quality-sheep-meat%e2%80%94achieving-target-ph-and-temperature-declines-to-improve-meat-quality\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"QUALITY SHEEP MEAT\u2014ACHIEVING TARGET PH AND TEMPERATURE DECLINES TO IMPROVE MEAT QUALITY\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/#website\",\"url\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/\",\"name\":\"Premier1Supplies Sheep Guide\",\"description\":\"Sheep Guide by Premier1Supplies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/#\/schema\/person\/a248355e4d43fe14ee20bab28e47ee1f\",\"name\":\"Joe Putnam\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/958a19d1c42e54cfcb6f25203cd1119e?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/958a19d1c42e54cfcb6f25203cd1119e?s=96&d=mm&r=g\",\"caption\":\"Joe Putnam\"},\"url\":\"https:\/\/www.premier1supplies.com\/sheep-guide\/author\/jputnam\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"QUALITY SHEEP MEAT\u2014ACHIEVING TARGET PH AND TEMPERATURE DECLINES TO IMPROVE MEAT QUALITY - Premier1Supplies Sheep Guide","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.premier1supplies.com\/sheep-guide\/2013\/09\/quality-sheep-meat\u2014achieving-target-ph-and-temperature-declines-to-improve-meat-quality\/","og_locale":"en_US","og_type":"article","og_title":"QUALITY SHEEP MEAT\u2014ACHIEVING TARGET PH AND TEMPERATURE DECLINES TO IMPROVE MEAT QUALITY - Premier1Supplies Sheep Guide","og_description":"Recent work jointly funded by the Australian Sheep Industry Cooperative Research Centre (Sheep CRC) and Meat and Livestock Australia has found that the rate of pH and temperature decline of a carcase can significantly affect eating quality. 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