Ultimate ph explains variation in pork quality traits

Dustin Dee Boler, Anna Carol Dilger, B. S. Bidner, S. N. Carr, J. M. Eggert, J. W. Day, Michael Ellis, F. K. Mckeith, J. Killefer

Research output: Contribution to journalArticlepeer-review

Abstract

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.

Original languageEnglish (US)
Pages (from-to)119-130
Number of pages12
JournalJournal of Muscle Foods
Volume21
Issue number1
DOIs
StatePublished - Jan 1 2010

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Ultimate ph explains variation in pork quality traits'. Together they form a unique fingerprint.

Cite this