pH measured 24 hours post mortem should not be regarded as ultimate pH in pork meat quality evaluation
| Autor: | K. Tarczynski, Katarzyna Antosik, Halina Sieczkowska, Andrzej Zybert, E. Krzecio-Nieczyporuk |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | South African Journal of Animal Science, Volume: 48, Issue: 6, Pages: 1009-1016, Published: 2018 South African Journal of Animal Science; Vol 48, No 6 (2018) |
| ISSN: | 2221-4062 0375-1589 |
| Popis: | 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 (EC 2 ) and pH 24 , which included pH 24 , and their modifications, that is, Method III: pH1 and pH48 and Method IV: EC 2 and pH 48 , which included pH 48 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 pH 48 should be regarded as ultimate pH (pHu). Keywords : Acid meat, fatteners, post-mortem muscle metabolism |
| Databáze: | OpenAIRE |
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