What metabolic shift in muscle tissue causes the post-mortem pH drop?
Answer
The conversion of stored glycogen into lactic acid.
Following slaughter, muscle cells are deprived of oxygen, forcing them into an anaerobic metabolic state. In this state, the stored carbohydrate source, glycogen, is broken down, resulting in the production and accumulation of lactic acid. This buildup of lactic acid is directly responsible for causing a noticeable drop in the muscle's pH level, often settling around 5.5. This chemical change is intrinsically linked to the onset of rigor mortis, as the altered pH, combined with the exhaustion of ATP (adenosine triphosphate), causes the muscle fibers to stiffen, profoundly affecting the meat's initial texture and water-holding capabilities.
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