Final answer:
The statement 'The pH of long-term stressed animals at 24 hours postmortem is 5.2' is generally considered false because stressed animals usually have a higher pH value due to depleted glycogen reserves which results in less lactic acid and higher pH than unstressed animals.
Step-by-step explanation:
When assessing the statement, "The pH of long-term stressed animals at 24 hours postmortem is 5.2," it appears to be False. Meat science research indicates that stress in animals before slaughter can lead to abnormally high pH levels in muscles postmortem, resulting in conditions such as dark, firm, and dry (DFD) meat. Normally, muscle pH should fall and stabilize to around 5.5 to 5.6 within 24 hours after death due to the conversion of glycogen to lactic acid. However, stressed animals can have depleted glycogen reserves at the time of slaughter, which results in a lower production of lactic acid and a higher final pH value that can be above 6.0. This elevated pH can affect meat quality adversely. It is important to note that the precise pH value can vary based on the animal species, the type of stress, and even the methodology used for measurement.