Hello guiys
I'm Mark from Philippines, BTW I' am QA Officer in Plant Operation, Slaughter and Cutting Plant Production, My concern is we have been doing a study on pH of meat carcass and carcass grading or scoring but we don’t find any reference regarding the carcass grading (red meat: 5.4 to 6.2) this pH standard source from Food Standard Agency.
Thanks in advance :)