The objective of this study was to determine the relationship between pH and fresh pork quality. Pigs (n = 988) were harvested at one plant on 6 days over a 2-month period. Loin pH was recorded at 45 min, and 3 and 24 h postmortem. Loins (n = 840) were classified based on ultimate pH into four categories: low (≤5.44), low/normal (5.45-5.74), high/normal (5.75-6.04) and high (≥6.05). A majority of loins (53.3%) were classified as low/normal, while only 1.3% were classified as low. It was confirmed that 24 h pH was the best predictor of key meat quality traits because 45 min and 3 h pH accounted for less than 5% of the total variation in quality traits. The pH at 24 h postmortem is the best predictor of quality of the three time points tested in this population, because it accounted for over 10% of the variation in several quality attributes.
ASJC Scopus subject areas
- Food Science