A note on muscle pH<sub>1</sub> values in commercial pig carcasses

Smith, W. C.; Wilson, A. J.; Burr, Aaron; Clark, J. B. K.

doi:10.1017/s0003356100030993

Cited by 9 publications

(3 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sex and commercial grade of the carcass have little or no influence on muscle pHi or the incidence of values below pH 6-0 (Bendall, Cuthbertson and Gatherum, 1966;McLoughlin and McGloughlin, 1975;Smith et al, 1976) and present results agree. Since in surveys of this type it is not possible to determine the contributions of genotype and environment to lean/fat ratio of the carcass no comment can be made about possible association between the PSE condition and body composition.…”

supporting

confidence: 84%

“…pHi in the longissimus dorsi muscle was measured near the last rib (Smith, Wilson, Burr and Clark, 1976) over the same 6-week period in A and C, and during a 3-week period within the original six in B and D. The sex and commercial grade of each carcass were recorded and information on their breeding was obtained from producers. the value below which carcasses are likely to be pale, soft and exudative (PSE).…”

mentioning

confidence: 99%

See 1 more Smart Citation

A note on some factors influencing muscle pH values in commercial pig carcasses

Smith¹,

Wilson²

1978

Anim. Sci.

Self Cite

View full text Add to dashboard Cite

Measurements of longissimus dorsi pH at 45 min post mortem (pH t ) were taken in 27 727 pig carcasses at four bacon factories. The overall least squares mean pHi was 6-26 and 15-5% of carcasses had pHi values of 5-9 or less. Sex and commercial grade of carcass had little influence on muscle pHi or the incidence of values below pH 6-0. Factory differences were recorded in the distribution of muscle and within each there were marked producer effects in mean and the incidence of values below pH 6-0. Carcasses of Large Whites had fewer muscle pHi values below 6-0 (12-4%) than those of British Landrace (18-7%), this being mainly due to a large breed effect at one factory. Although breed and testing background of sires of the carcasses examined and the first order interactions with factory had significant effects on muscle pHi and the incidence of values below pH 6-0, they were of little practical significance.

show abstract

supporting

confidence: 84%

mentioning

confidence: 99%

A note on some factors influencing muscle pH values in commercial pig carcasses

Smith¹,

Wilson²

1978

Anim. Sci.

Self Cite

View full text Add to dashboard Cite

show abstract

“…They are also relevant and informative, but probably they are not decisive factors in all the systems. The minimum acceptable values for pH measured at 45-min postmortem, for avoiding pale, soft, exudative meat, were set at 5.8 (Hofmann, 1988), 5.9 (Barton-Gade et al, 1995 or 6.0 (Smith and Wilcon, 1978;Oliver et al, 1988). In the systems that considered pH 45 as a technological requirement, the experts valued this variable as acceptable when it was between 6.0 and 7.0.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the sustainability of contrasted pig farming systems: development of a market conformity tool for pork products based on technological quality traits

González¹,

Gispert²,

Gil³

et al. 2014

Animal

View full text Add to dashboard Cite

A market conformity tool, based on technological meat quality parameters, was developed within the Q-PorkChains project, to be included in a global sustainability evaluation of pig farming systems. The specific objective of the market conformity tool was to define a scoring system based on the suitability of meat to elaborate the main pork products, according to their market shares based on industry requirements, in different pig farming systems. The tool was based on carcass and meat quality parameters that are commonly used for the assessment of technological quality, which provide representative and repeatable data and are easily measurable. They were the following: cold carcass weight; lean meat percentage; minimum subcutaneous back fat depth at m. gluteus medius level, 45 postmortem and ultimate pH (measured at 24-h postmortem) in m. longissimus lumborum and semimembranosus; meat colour; drip losses and intramuscular fat content in a m. longissimus sample. Five categories of pork products produced at large scale in Europe were considered in the study: fresh meat, cooked products, dry products, specialties and other meat products. For each of the studied farming systems, the technological meat quality requirements, as well as the market shares for each product category within farming system, were obtained from the literature and personal communications from experts. The tool resulted in an overall conformity score that enabled to discriminate among systems according to the degree of matching of the achieved carcass and meat quality with the requirements of the targeted market. In order to improve feasibility, the tool was simplified by selecting ultimate pH at m. longissimus or semimembranosus, minimum fat thickness measured at the left half carcass over m. gluteus medius and intramuscular fat content in a m. longissimus sample as iceberg indicators. The overall suitability scores calculated by using both the complete and the reduced tools presented good correlation and the results obtained were similar. The tool could be considered as robust enough to discriminate among different systems, since it was tested in a wide range of them. It also can be used to detect improvement opportunities to enhance sustainability of pig farming systems. The final objective of the study was achieved, since the market suitability tool could be used in an integrated sustainability analysis of pig farming systems.

show abstract