Regarding slaughter conditions,

Question

Quizplus · Accepted Answer

During rigor mortis, lactic acid is produced which lowers the pH of muscle tissue. If there is insufficient glycogen stored in the muscles before death, there will not be enough lactic acid produced, which could affect the quality of the meat. A and B are incorrect because if an animal is under stress, its muscle cells can become depleted of glycogen and oxygen, which can lead to a decrease in pH during rigor mortis. Additionally, switching to aerobic energy sources would not result in a more alkaline pH.

Regarding Slaughter Conditions