Figure 1. pH of meat stored after different types of treatments during storage at 4 °C for 22 days

From

Effect of Ultrasound Treatment Prior to Vacuum and Modified Atmosphere Packaging on Microbial and Physical Characteristics of Fresh Beef

Mandour H. Abdalhai, Mohanad Bashari, Camel Lagnika, Qian He, Xiulan Sun

Journal of Food and Nutrition Research. 2014, 2(6), 312-320 doi:10.12691/jfnr-2-6-8