<abstract xmlns="http://www.w3.org/1999/xhtml"><p> 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</p></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

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

Department of Pig Breeding and Meat Science, Siedlce University of Natural Sciences and Humanities, 08-110 Siedlce, Prusa 14, Poland

Annals of Animal Science

This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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...

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

Online veröffentlicht: 25. Apr. 2014

Seitenbereich: 461 - 469

Eingereicht: 21. Juni 2013

Akzeptiert: 29. Nov. 2013

DOI: https://doi.org/10.2478/aoas-2014-0018

Schlüsselwörter
pork meat quality, pH changes

© by Andrzej Zybert

This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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

Online veröffentlicht: 25. Apr. 2014

Seitenbereich: 461 - 469

Eingereicht: 21. Juni 2013

Akzeptiert: 29. Nov. 2013

DOI: https://doi.org/10.2478/aoas-2014-0018

Schlüsselwörterpork meat quality, pH changes

© by Andrzej Zybert

This article is distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Schlüsselwörter
pork meat quality, pH changes