The ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and SB reduced (P Ͻ Ͻ Ͻ Ͻ Ͻ 0.001) pH decline and improved (P Ͻ 0.05) color. P and SB administration improved water-holding capacity as indicated by reductions (P Ͻ 0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced (P Ͻ Ͻ Ͻ Ͻ Ͻ 0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork.

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1. Early post-mortem pH was used to identify PSE-like turkey meat, characterised by a low water-holding capacity and pale colour. In a commercial turkey processing facility, the pH value of turkey breast muscle was measured at 0, 9, 10, 14, 154, 231, and 246 min post mortem. 2. At 14 min post mortem, the carcases were separated into 3 pH classes: low (<5.70), medium (5.70 to 6.18), and high (>6.18). Low pH carcasses (<5.70) had higher drip loss(1.75%) than medium (0.81%) and high pH carcases (0.75%). Furthermore, high pH carcases (>6.18) had a lower L* value (darker) than low and medium pH carcases. 3. The effects of using CO2 'snow' on turkey breast muscle quality were also investigated. Light CO2 'snow' treatment (57 g snow/kg breast) and heavy CO2 treatment (113 g snow/kg breast) resulted in higher drip losses than the control no CO2 snow) group.