The eating quality of pork: 1. The influence of ultimate pH

G. Eikelenboom, A.H. Hoving-Bolink, P.G. van der Wal

    Research output: Contribution to journalArticleAcademicpeer-review

    14 Citations (Scopus)


    Twenty pork carcasses were selected at 13 h post mortem (pm) to contain longissimus lumborum (LL) muscles that possessed a large variation in ultimate pH. On the LL ultimate pH, colour, water holding capacity, sarcomere length, percent intramuscular fat and shear force (at 3 and 7 days pm) were assessed. In addition, eating quality (tenderness, juiciness and flavour) was determined at 5 till 8 days p.m. by a 25-member taste panel. Ultimate pH varied from 5.42 to 6.25 (mean : 5.71) and was, as expected, significantly related to colour and water holding capacity. The PSE condition was not observed. Shear forces, particularly at 7 days pm, were highly correlated with panel judgements of tenderness (r=-0.78) and juiciness (r=-O.74). No significant relationships were found for sarcomere length or intramuscular fat with shear forces and panel judgements. Ultimate pH was positively related to sensory tenderness (r=0.78) and juiciness (r=0.68), but not to flavour (r=O.02). Furthermore, ultimate pH appeared to be more highly related to shear force at 7 days (r=-0.70) than at 3 days (r=-0.43) pm. This suggests that ultimate pH had an effect on ageing rate. The results indicate that carcasses can be selected for eating quality (tenderness and juiciness) by using ultimate pH.
    Original languageEnglish
    Pages (from-to)392-393
    Issue number4
    Publication statusPublished - 1996


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