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In this paper we compare experimental data on pH decline in carcasses and predictions using, a modelBased on earlier work of Vetharaniam and coworkers. This model is extended in order to cope with the.Varying temperatures in the slaughterhouse. We have measured, initial glycogen and the pH and.Temperature at multiple times in the production chain. We have obtained good comparison between.Model predictions and our measurements. Furthermore the correlation, between initial glycogen content.And ultimate pH as predicted by the model follows closely, experimental data reported earlier in literature.Being able to predict pH decline and ultimate pH one can, obtain reliable indications of final meat quality.