Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes

Bowker, Brian; Wynveen, E.J.; Grant, A.L.; Gerrard, D.E.

doi:10.1016/s0309-1740(99)00043-1

Cited by 47 publications

(23 citation statements)

References 26 publications

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“…However, postrigor glycogen concentration was not significantly correlated with firmness (Table 3). Postrigor pH is often associated with firmness of the product, with product having a low ultimate pH or more rapid pH decline often categorized as being less firm (Bowker et al, 1999;Lonergan et al, 2001). In general, it appears that these same relationships held in the population used in this study.…”

Section: Correlations Among Pork Quality Traits and Biochemical-instrmentioning

confidence: 50%

“…Product that is less firm and that has a higher drip loss is often associated with morerapid pH decline (Bowker, et al, 1999;Lonergan et al, 2001). Although there was not a significant correlation between the ratio of IIa/IIb fibers and ultimate pH (Table 5), prerigor pH decline was not measured, so the relationship between early pH decline and fiber type cannot be determined in this study.…”

Section: Palatability Traits Evaluations Of Tenderness (Starmentioning

confidence: 81%

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Correlations among selected pork quality traits

Huff-Lonergan

Baas

Malek

et al. 2002

Journal of Animal Science

344

206

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Establishing relationships among specific quality traits is important if significant progress toward developing improved pork quality is to be realized. As part of a study to examine the individual effects of genes on meat quality traits in pigs, a three-generation resource family was developed. Two Berkshire sires and nine Yorkshire dams were used to produce nine F1 litters. Sixty-five matings were made from the F1 litters to produce four sets of F2 offspring, for a total of 525 F2 animals used in the study. These F2 animals were slaughtered at a commercial facility upon reaching approximately 110 kg. Carcass composition traits, pH measurements, and subjective quality scores were made at 24 h postmortem. Loin samples (n = 525) were collected at 48 h postmortem, and meat quality traits were evaluated. These traits included pH (48 h), Hunter L-values, drip loss, glycolytic potential, ratio of type IIa/IIb myosin heavy chains (IIa/IIb), total lipid, instrumental measures of tenderness using the Star Probe attachment of the Instron, cook loss measurements, and sensory evaluations. Significant phenotypic correlations were found between many carcass, instrumental, and biochemical measurements, and sensory quality traits. Star Probe measurements were significantly correlated with drip loss (0.29), glycolytic potential (0.30), pH (-0.29), total lipid (-0.14), and Hunter Lvalues (0.28). Drip loss was significantly correlated with glycolytic potential (0.36), pH (-0.28), IIa/IIb (-0.10), and Hunter L-values (0.33). Hunter L-values were also significantly correlated with total lipid (0.33) and IIa/ IIb (-0.11). Sensory tenderness, flavor, and off-flavor scores were significantly correlated with drip loss, pH, and glycolytic potential measurements. Marbling score, total lipid, and drip loss were not significantly correlated with sensory juiciness scores, but cooking loss was. Marbling and total lipid were significantly correlated with firmness scores (0.37 and 0.31, respectively). Taken together, the data in this study suggest that changes in some meat quality traits can affect many other meat quality attributes. The correlations yield information that could aid in directing future studies aimed at understanding the underlying biological mechanisms behind the development of many quality traits. ABSTRACT: Establishing relationships among specific quality traits is important if significant progress toward developing improved pork quality is to be realized. As part of a study to examine the individual effects of genes on meat quality traits in pigs, a three-generation resource family was developed. Two Berkshire sires and nine Yorkshire dams were used to produce nine F1 litters. Sixty-five matings were made from the F1 litters to produce four sets of F2 offspring, for a total of 525 F2 animals used in the study. These F2 animals were slaughtered at a commercial facility upon reaching approximately 110 kg. Carcass composition traits, pH measurements, and subjective quality scores were made at 24 h postmortem. Loin samp...

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Section: Correlations Among Pork Quality Traits and Biochemical-instrmentioning

confidence: 50%

Section: Palatability Traits Evaluations Of Tenderness (Starmentioning

confidence: 81%

Correlations among selected pork quality traits

Huff-Lonergan

Baas

Malek

et al. 2002

Journal of Animal Science

344

206

View full text Add to dashboard Cite

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“…Thus, the extent of total protein denaturation was negatively correlated with drip loss, FFU, and lightness (Joo et al, 1999;Ryu et al, 2005). Bowker et al (1999) suggested that inherent muscle protein differences in their susceptibilities to pH and temperature may result in differing susceptibilities to denaturation at the postmortem period. Such differences between proteins and their susceptibility to denaturation may result, to some degree, in variations with regard to meat quality traits.…”

Section: Protein Solubility and Meat Qualitymentioning

confidence: 99%

Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle

et al. 2010

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“…Composition and pH of brines used in the marinating process of normal and PSE pork. No differences in the L* or b* intensities were found in meat after marinating, regardless of their pH 45 , although some studies report that increasing pH implies in a decrease in meat L* (Brewer et al, 2006;Chen et al, 2010). Regardless of the treatment and pH 45 , meat pH 24 before injection with the solutions remained below 5.5.…”

Section: Resultsmentioning

confidence: 97%

“…However, the pH 24 is not a reliable indicator of possible changes in meat quality such as the PSE condition (Henckel et al, 2002), except for extreme values (<5.3) (Bowker et al, 1999). Culau et al (2002) assessed the effect of halothane genotype on pork quality and found differences among genotypes as to the initial meat pH (5.91, 5.71 and 5.68, respectively); however, this difference did not appear after rigor mortis set in, reaching an average pH of 5.45.…”

Section: Resultsmentioning

confidence: 99%

Marinade with alkaline solutions for the improvement of pork quality

Santos

Caldara

Seno

et al. 2012

Pesq. agropec. bras.

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-The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH 45 ) and, then, the carcasses were divided into the groups with pH 45 ≤5.7 or pH 45 >5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH 45 ≤5.7 or pH 45 >5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. There was no interaction between pH 45 of the meat and the marinade treatments. Meat with pH 45 ≤5.7 showed higher values for lightness, and for purge loss (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the lightness, EL, CL and SF, and improved tenderness, juiciness and flavor of meat. Marinades with solutions containing chloride, bicarbonate, and sodium tripolyphosphate are effective in the improvement of pork quality, making physical characteristics of marinated meat similar to those of fresh pork, as a consequence of accelerated postmortem glycolysis.Index terms: Sus scrofa, meat color, PSE meat, sodium bicarbonate, sodium chloride, sodium tripolyphosphate. Marinados com soluções alcalinas para a melhoria da qualidade da carne suínaResumo -O objetivo deste trabalho foi avaliar os efeitos de marinadas com soluções alcalinas sobre características da carne de porco submetida a quedas do pH post-mortem, em músculo de porco. O pH das carcaças foi medido em abatedouro comercial (n = 526), aos 45 min pós-abate (pH 45 ) e, em seguida, as carcaças foram divididas em grupos com pH 45 ≤5,7 ou pH 45 >5,7. Dez amostras do músculo longissimus dorsi de cada grupo foram coletadas e distribuídas em delineamento inteiramente casualizado, em arranjo fatorial 2x4, com duas condições (pH 45 ≤5,7 ou pH 45 >5,7) e quatro soluções de marinação: TC, controle sem marinação; TM1, bicarbonato de sódio e cloreto de sódio; TM2, tripolifosfato de sódio e cloreto de sódio; TM3, bicarbonato de sódio, tripolifosfato de sódio e cloreto de sódio. Não houve interação entre o pH 45 da carne e os tratamentos marinados. As carnes com pH 45 ≤5,7 apresentaram maior luminosidade, perda por purga (PP), perda de exsudato (PE), perda de peso por cozimento (PC) e força de cisalhamento (FC). A marinação aumentou o pH da carne, reduziu a luminosidade, PE, PC e FC, e melhorou a maciez, suculência e palatabilidade. As marinadas com soluções alcalinas de cloreto, bicarbonato e tripolifosfato de sódio são eficazes no melhoramento da qualidade da carne suína, o que torna as características físicas das carnes processadas com marinadas semelhantes às da carne in natura, em consequência da acelerada glicólise post-mortem.Termos para ind...

show abstract

Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes

Cited by 47 publications

References 26 publications

Correlations among selected pork quality traits

Correlations among selected pork quality traits

Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle

Marinade with alkaline solutions for the improvement of pork quality

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