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The Further Adventures of The Meat Industry Research Institute of New Zealand

Lively, if not entirely cheerful, debate can be provoked by mentioning this study done by a researcher at the Meat Industry Research Institute of New Zealand:

Effect of Stress-Related Changes in Sheepmeat Ultimate pH on Cooked Odor and Flavor,” T.J. Braggins, Journal of Agricultural and Food Chemistry, 1996, 44 (8), pp 2352–2360:

“In this study sheepmeat with a moderate or high ultimate pH (mean pH 6.26 and 6.81, respectively), which was induced by preslaughter adrenaline injection, had a significantly lower overall cooking odor and flavor intensity, as assessed by a trained sensory panel, than sheepmeat of a more acceptable pH (5.66).”

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