The relationship between acidification (pH) and meat quality traits of polish white breed pigs

Abstract

The paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F1 Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH45 values (≤ 6.3; 6.3–6.7; > 6.7) and pHu values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH45 values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P < 0.01) of the evaluated meat. Higher pHu values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P < 0.01), and hue angle ho (P < 0.05). The obtained simple correlations between pH45 and pHu acidity and meat-quality characteristics indicate that the measured pH45 value was correlated more closely than ultimate acidification (P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* (P < 0.01), hue angle ho (P < 0.05), and muscle pigment content. On the other hand, pHu was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P < 0.01).

1H NMR Metabolic Profiling and Meat Quality in Three Beef Cattle Breeds from Northeastern Thailand

“…Meat pH is generally associated with moisture and shear force. However, it was negatively associated with protein levels and water holding capacity [ 61 ]. Thus, if animals have lower ultimate pH values, they are more prone to drip loss and lighter color [ 62 ].…”

Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage

“…The pH of sausage is an important factor that can affect the quality and risk of microbial growth in the products [47,48]. The pH values of the samples and the variations during storage are shown in Fig.…”

Identificación ARN-Seq de genes del metabolismo lipídico asociados a grasa intramuscular mediante análisis de transcriptoma del Longissimus dorsi e hígado en cerdos alimentados con suplemento de harina de aguacate

“…El pH 45 alrededor de 6,3 a 6,7 es un indicador tecnológico de calidad de la carne deseado por los consumidores, cuando es mayor a 6 se asocia a menos perdida por goteo en la carne [19,22]. El pH 45 cuando disminuye de 5,5 se asocia a carnes pálidas suaves y exudativas (PSE), como fue en los cerdos que se alimentaron sin HA, causa un incremento en la desnaturalización de la proteína de la carne, propiciando una alta pérdida por goteo y baja retención de agua [22,40].…”

“…Incluir HA disminuyó la GIM a valor cercano al 6 %, que es un valor mínimo deseado en cerdos ibéricos reconocidos por su alta calidad de la carne [15]. Los reportes en cerdos comerciales blancos indican GIM menor a la obtenida con HA, con valores desde 1,3 % [8], 1,6-1,8 % [19],2 % [9] y 3,5 % [21]. La disminución de la GIM fue una situación similar a la reportada cuando se empleó aguacate en forma de pasta, disminuyendo al 4,08 %.…”