The effect of pH and the spoilage of black wildebeest Longissimus thoracis et lumborum (LTL) muscles with normal (pH > 6.06) and high pH (DFD; pH < 6.06) was investigated for 12 days under refrigerated (5 ± 1 °C) aerobic conditions. Results showed that pH affected colour, as initial values from Normal samples (L* = 33.08, a* = 13.60, b* = 10.29, C* = 17.10 and H_ab = 36.85) were greater than values for DFD meat (L* = 27.21, a* = 11.10, b* = 6.97, C* = 13.12 and H_ab = 32.08). Initial bacterial counts from DFD and Normal pH samples did not differ significantly. Over time, pH decreased for Normal and DFD samples until the 6th and 9th day, respectively, whilst both samples showed a significant decrease in redness and colour intensity. Aerobic bacteria and Enterobacteriaceae reached 7 log cfu/g > 4 days earlier than Normal pH samples and bacterial growth rate was >1.09-fold faster in DFD than Normal meat.

在冷藏（5±1°C）有氧环境下研究了pH值和正常（pH> 6.06）和高pH（DFD; pH <6.06）的黑角马Longissimus thoracis et lumborum（LTL）肌肉的pH值的影响，持续了12天条件。结果表明，pH值影响的颜色，因为正常样品的初始值（L * = 33.08，a * = 13.60，b * = 10.29，C * = 17.10和H _ab  = 36.85）大于DFD肉的值（L * = 27.21，a * = 11.10，b * = 6.97，C * = 13.12，H _ab  = 32.08）。来自DFD和正常pH样品的初始细菌计数没有显着差异。随着时间的流逝，普通和DFD样品的pH值分别下降到第6天和第9天，而两个样品的红度和颜色强度均显着下降。有氧细菌和肠杆菌科比普通pH样品早4天达到7 log cfu / g> 4天，DFD中的细菌生长速度比普通肉快> 1.09倍。