The pH of muscle/meat is a measurement of acidity. In a

Last updated: 8/2/2022

The pH of muscle/meat is a measurement of acidity. In a normal living muscle the pH is approximately 7.2. A low pH results in meat proteins having decreased water-holding capacity and a lighter color. A higher pH will give a darker color and less drip loss. What does the changes in muscle/meat best demonstrate? o. Gene expression can be affected by the environment p. Meat genetics are influenced by phenotypes q. Muscle genetics are influenced by genetics r. Genes controlling muscle expression are co-dominant.