The influence of normal and high ultimate muscle pH on the microbiology and colour stability of previously frozen black wildebeest (Connochaetes gnou) meat

- pH of DFD showed stability whilst that of normal pH meat decreased.
- Normal pH meat showed more browning under anaerobic storage than DFD meat.
- DFD meat showed a faster microbial increase when compared to normal pH meat.
- DFD meat had a shorter shelf-life than normal pH meat.

Changes in pH, colour and microbiological counts were investigated in previously frozen Biceps femoris (BF) muscles from black wildebeest. Samples were stored under vacuum at refrigerated conditions (4.2 ± 0.8 °C) for 12 days. Seven BF muscles had a high pH (DFD) (pH ≥ 6) and five had a normal pH (pH < 6). Overtime the pH of DFD did not significantly change whilst that of normal pH meat decreased. Browning under anaerobic storage conditions was seen, more for normal meat than DFD meat. Initial total viable counts, lactic acid bacteria and coliform counts from samples with normal pH, were significantly higher than counts from the DFD samples. However, overtime DFD meat showed a faster increase for all microorganisms tested compared to normal pH meat. Overall, this study revealed that DFD meat can have a shorter shelf-life than normal pH meat stored at 4.2 ± 0.8 °C.