Fig 12. Comparison of the dependence on final pH of the calculated fraction of myosin denatured at rigor and the experimental drip loss. The continous line shows the calculated data for myosin denaturation assuming a half-cooling time 180 min, initial and final pH, 7 and 5.5, respectively, and initial and final temperature, 39^oC and 4^oC, respectively. The points show mean values for drip loss from a total of 706 pigs.