Depending on initial pH, the physicochemical properties of fatteners' musculus longissimus lumbonun (electric conductivity, colour - CIE Lab values, cooking and drip loss as well as the crude protein content) were investigated, distinguishing 3 groups, i.e. I - to 5.8 (n=16), II - from 5.8 to 6.3 (n=28), and III - over 6.3 (n=20). The range of the initial pH had no significant influence on the physicochemical properties of pork musculus longissimus lumborum, with the exception of electrical conductivity 45 min post mortem as well as lightness. On the basis on established critical values for the pork quality standards, the results indicate that meat with pH 1 >6.3 (group III) met requirements for normal meat, meat with pH 1 <5.8 (group 1) - for PSE, and meat with pH 1 5.8-6.3 (group II) - for RSE defect. Significant and negative correlations were found between the pH 1 value and the electric conductivity value 45 min and 24 h post mortem (r=-0.488 and r=-0.326, respectively), lightness L* (r=-0.562) as well as drip loss (r=-0.494) and b* value (r=-0.376).
[1]
R. G. Kauffman,et al.
Glycolytic potential of red, soft, exudative pork longissimus muscle.
,
1999,
Journal of animal science.
[2]
N Warnants,et al.
Measurement and prediction of pork colour.
,
1999,
Meat science.
[3]
M. V. Van Oeckel,et al.
Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods.
,
1999,
Meat science.
[4]
A. Fischer,et al.
pH and conductivity: comparative measurements on pig carcases and their relationship to drip loss
,
1992
.
[5]
H J Swatland,et al.
A review of the relationships of pH with physical aspects of pork quality.
,
1988,
Meat science.