pH measured 24 hours post mortem should not be regarded as ultimate pH in pork meat quality evaluation

Author: K. Tarczyński, H. Sieczkowska, A. Zybert, E. Krzęcio-Nieczyporuk & K. Antosik
Year: 2018
Issue: 6
Volume: 48
Page: 1009 - 1016

The aim of this study was to compare the diagnostic values of two methods in pork meat quality evaluation, that is, Method I: pH1 and pH24 and Method II: electrical conductivity (EC2) and pH24, which included pH24, and their modifications, that is, Method III: pH1 and pH48 and Method IV: EC2 and pH48, which included pH48 measurement. Five meat quality classes, namely reddish-pink, firm and non-exudative (RFN), high quality (HQ), pale, soft and exudative (PSE), dark, firm and dry (DFD) and acid meat (AM) were assessed in four even-numbered genetic groups of 40 fatteners each, namely (L×Y)×D-A, (L×Y)×D-B, (L×Y)×H and (L×Y)×(D×P). The change of diagnostic method and therefore pH time measurement from 24 hours to 48 hours post mortem caused a major increase in the percentage of acid meat (AM) that was diagnosed. Most differences were observed in (L×Y)×H fatteners, namely 77.5% between Methods I and III and 75% between Methods II and IV. This increase in AM frequency indicates that as a result of significant changes in the post-mortem metabolism that occur in the meat ageing process pH48 should be regarded as ultimate pH (pHu).

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