Ultimate ph explains variation in pork quality traits

D. D. Boler, A. C. Dilger, B. S. Bidner, S. N. Carr, J. M. Eggert, J. W. Day, M. Ellis, F. K. Mckeith, J. Killefer

Research output: Contribution to journalArticlepeer-review


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
Issue number1
StatePublished - Jan 2010

ASJC Scopus subject areas

  • Food Science


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