A review of the relationships of pH with physical aspects of pork quality

Bendall, J. R.; Swatland, H. J.

doi:10.1016/0309-1740(88)90052-6

Cited by 287 publications

(172 citation statements)

References 72 publications

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“…Furthermore, the ultimate pH was lower in FG muscles than in SO ones as has been reported earlier (Beecher et al, 1965b;Bendall & Swatland, 1988;Fernandez & Tornberg, 1991;Hunt & Hedrick, 1977;Laborde et al, 1985;Monin et al, 1987;Rao & Gault, 1989;Talmant et al, 1986). …”

Section: Porcine and Bovine Fast Twitch And Glycolytic Versus Slow Twsupporting

confidence: 76%

“…The rate and extent of pH decrease in muscles post-mortem are important factors determining meat quality (Bendall & Swatland, 1988;Briskey, 1964;Monin & Ouali, 1991). The pH decrease is a result of efforts to maintain the ATP level constant by the anaerobic breakdown of glycogen to lactate.…”

Section: Introductionmentioning

confidence: 99%

“…After slaughter, the pH decreases to the ultimate values of around 5.4-6.3, depending on the type of a muscle (Bendall & Swatland, 1988;Fernandez & Tornberg, 1991;Rao & Gault, 1989) if the glycogen content in muscles before slaughter is not a limiting factor (Henckel, Karlsson, Jensen, Oksbjerg, & Petersen, 2002;Przybylski, Vernin & Monin, 1994). However, Immonen and Puolanne (2000) showed that some glycogen always remains in bovine muscles after the post-mortem reaction sequence, and in muscles with pH u lower than 5.75 the residual glycogen content varied considerably, from 10 to 85 mmol/kg meat.…”

Section: Introductionmentioning

confidence: 99%

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The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles

2006

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The purpose of the study was to examine the activity of glycogen debranching enzyme, GDE, in porcine and bovine muscles differing in rate of contraction and in oxidative capacity. The activity of GDE, the activity of phosphorylase, total glucose content, lactate content and pH were measured from meat samples taken 35 min post-mortem and ultimate pH 24 or 48 h post-mortem.Both GDE and phosphorylase are needed for the complete degradation of glycogen. In porcine muscles the activities of these glycogen degrading enzymes were higher than in bovine muscles. The activities were increasing with the increasing fast twitch and glycolytic character of a muscle of a given species. However, the increase in the activity of phosphorylase was greater than the increase in the activity of GDE. It was concluded that the GDE may restrict the rate of glycolysis in fast twitch muscles.

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Section: Porcine and Bovine Fast Twitch And Glycolytic Versus Slow Twsupporting

confidence: 76%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles

2006

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“…For the SBO control and treatment groups, means ranged from 5.69 to 6.56, and all values were considered within acceptable pork pH ranges (Bendall & Swatland, 1988). Raw and cooked loin samples showed an increase in loin pH between days 3, 5, and 7 (P < 0.001), independent of diet type.…”

Section: Loin Phmentioning

confidence: 99%

Effect of Dietary Inclusion of Conjugated Linoleic Acid on Quality Indicators of Aged Pork Loin

Matak

Maditz

Barnes

et al. 2013

JAS

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The purpose of this study was to examine the effect of dietary inclusion of conjugated linoleic acid (CLA) in hog feed on quality indicators of pork loins. A total of twenty barrows (PIC 380 x Cambrough 1025) were randomly paired, housed in pens, and fed 1% soybean oil or 1% CLA diet for 6 weeks. There were no significant differences in proximate composition of the pork loins (P > 0.05). Muscle pH increased and there were color changes over time (P < 0.05) which was independent of diet (P < 0.05). Shear force decreased over time (P=0.017), with CLA loins having lower shear force than the control (P = 0.032). These results indicate that CLA supplementation of finishing diets resulted in pork quality similar to that of traditional diets.

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“…The effects of pH on meat quality have been thoroughly reviewed e.g. by Hamm (1972), Bendall & Swatland (1988) and Offer & Knight (1988).…”

Section: Introductionmentioning

confidence: 99%

The buffering capacity of porcine muscles

et al. 2004

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The aim of this study was to investigate the buffering capacity (BC) of five porcine muscles.The pH of muscles with zero lactate was also estimated. The BC was calculated on the basis of the amount of lactate accumulating in the muscle between two sampling times and the simultaneous pH decline. Two muscle samples were obtained from each muscle and masseter muscles 45.3±13.1 and 32.0±11.5, respectively. The dark masseter muscle differed significantly from the other muscles studied (p<0.01). The estimated pH values of muscles with zero lactate were in the gluteus, longissimus dorsi, semimembranosus muscles 7.14±0.06; 7.18±0.06; 7.38±0.08, and in the infraspinatus and masseter muscles 6.87±0.07; 7.03±0.08, respectively. It was suggested since lactate is continuously formed in the muscles, the resting pH of living light and dark muscles may, however, be the same. The approach used in this study to determine the BC resulted in values which are close to values previously reported in the literature (measured by using titration curves).

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A review of the relationships of pH with physical aspects of pork quality

Cited by 287 publications

References 72 publications

The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles

The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles

Effect of Dietary Inclusion of Conjugated Linoleic Acid on Quality Indicators of Aged Pork Loin

The buffering capacity of porcine muscles

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