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The objective of this study was to determine the relationship between pH and fresh pork quality. Pigs (n = 988) PRACTICAL APPLICATIONSUltimate pH is becoming more widely used in industry applications to segregate carcasses prior to fabrication. The pH has been linked to several important attributes of pork quality, including water-holding capacity, tenderness and color. While it has been suggested that the pH measured at earlier time points postmortem can be used to predict pork quality, the results of this study suggest that the pH at 24 h postmortem is the best predictor of these

A study was conducted to characterize the relationship between Longissimus thoracis ultimate pH (LTpH) and pork quality. Animals (n =47) were selected based on LTpH measured at 24 h postmortem. Data were analyzed using regression procedures with ultimate pH as the independent variable, and relationships were determined to be linear (L), quadratic (Ql or cubic (C). Ultimate pH explained 79% (C) of the variation in subjective color, which increased as pH increased. Drip loss, purge loss and L* value decreased as LTpH increased (R2 = 0.57C, 0.77 Q and 0.68 Q, respectively). 0.26 Q and 0.46C, respectively). However, offlavor intensity increased as LTpHfell below pH 5.2 or exceeded 6.1(R2= 0.52C). Increasing LTpH, up to a point, will improve fiesh pork quality and processed meat properties, whereas, above approximately 6.1, of-jlavor may increase. Shear force decreased and sensory juiciness increased as LTpH increased