Variations in PH Decline Measured from 45 Min to 48 H Postmortem as Related to Meat Quality of (L × Y) × H Fatteners

Andrzej Zybert 1 , Elżbieta Protasiuk 1 , Katarzyna Antosik 1 , Halina Sieczkowska 1 , Elżbieta Krzęcio-Nieczyporuk 1 , Grzegorz Adamczyk 1  and Maria Koćwin-Podsiadła 1
  • 1 Department of Pig Breeding and Meat Science, Siedlce University of Natural Sciences and Humanities, 08-110 Siedlce, Prusa 14, Poland

Abstract

The objective of this study was to investigate the effect of the range of pH decline from 45 min to 48 h after the slaughter on the quality of meat in (Landrace × Yorkshire) × Hampshire fattening pigs. The mean value and standard deviation for the range of pH fall from 45 min to 48 h postmortem served to create the following experimental groups: group I with pH decline less or equal to 0.88 units pH; group II with pH decline higher than 0.88 but lower than 1.26 pH units; and group III where pH decline was equal to 1.26 units or higher. This investigation showed that glycolytic resources in meat (glycogen and lactate) were connected with the range of pH decline from 45 min to 48 h postmortem. The different ultimate pH in meat with the same lactate concentration was noted (group I vs. II). Although the range and the rate of pH decline from 3 h postmortem was higher and significantly faster (P≤0.05 and 0.01) in both groups with a higher pH fall (groups II and III), there was no statistically confirmed influence of the investigated range of pH fall on drip loss and on colour. The average values for drip loss and colour obtained in this experiment were related to ultimate pH of meat of (L × Y) × H fatteners, being characteristic for acid meat

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