Die invloed van verskeie faktore op die voorkoms van hoë spier pHf-waardes as aanleiding tot donker, ferm en droë (DFD) varkvl

The influence of various factors on the occurrence of high ultimate pH values as an indication of dark, firm and dry (DFD) pork at a South African bacon factory.

This survey was conducted to determine the occurrence of DFD meat in pork carcasses at a South African bacon factory and to identify the influence of certain factors on the incidence of DFD pork. The ultimate pH values (pH_f)in the muscles of 3 477 pigs were determined in the M. longissimus lumborum (LL) and the M. semimembranosus. The incidence of DFD meat was found to be 30,20% (pH_f ≥ 6,00) with a mean pH, value of 5,87 in the LL. Sex had a highly significant influence (P ≤0,01)on the incidence of DFD meat. A higher mean pH, value (5,97)and a higher percentage DFD were found in boar (43,11%), than in sow and castrate carcasses grouped (5,81; 23,03%), as determined in the LL. Factors like method of transport, day of slaughter, lairage time and backfat thickness also had an important influence on the incidence of DFD meat.