Fig. 2From: Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanismsAssociation of sHSPs with myofibrils in early intramuscular pH decrease (a), and sHSPs activity in myofibrils with high and low pHu (b), and intermediate pHu (c) (Lomiwes et al., 2014a, with modification)Back to article page