The effect of pH on shelf-life of pork during aging and simulated retail display

Holmer, S.F.; McKeith, Russell O.; Boler, D. D.; Dilger, A. C.; Eggert, J. M.; Petry, D. B.; McKeith, F. K.; Jones, Karen L.; Killefer, J.

doi:10.1016/j.meatsci.2008.12.008

Cited by 68 publications

(45 citation statements)

References 17 publications

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“…In our study, b* value of the raw CLA chops was numerically greater than the control diet, but was not different (P = 0.290). There was a significant reduction in redness (a*) and yellowness (b*) (P = 0.027 and P >0.001, respectively) of the raw chops over the storage period which is associated with the increase in pH typical during aging and simulated retail display (Holmer et al, 2009;Mancini & Hunt, 2005). Thiel et al (1998) suggested that dietary CLA may protect meat color; however, results of this study indicate that loin color was not affected by diet.…”

Section: Colormentioning

confidence: 52%

“…Loin pH is commonly used in the pork industry as a primary indicator of loin quality and is correlated to attributes such as color and water-holding capacity (Huff-Lonergan et al, 2002). At higher pH values, pork tends to have better textural quality; however, a higher pH may also reduce shelf-life due to color changes and a predisposition to support the growth of spoilage organisms (Holmer et al, 2009). The initial loin pH measurement is a reflection of slaughter procedures and stress response evident during the perimortem period.…”

Section: Loin Phmentioning

confidence: 99%

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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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Section: Colormentioning

confidence: 52%

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 pH results indicated a considerable variation in ultimate pH of commercial boars and its significant effects on objective and subjective meat quality traits. As earlier noted, it is well known that the rate and extent of pH decline have great effects on meat quality traits including water-holding capacity (Huff-Lonergan and Lonergan, 2005), meat color (Holmer et al, 2009) and lipid oxidation (Hansen et al, 2004). In particular, ultimate pH greatly influences sensory attributes such as tenderness and juiciness for meats with pH between 5.8 and 5.5 .…”

Section: Resultsmentioning

confidence: 96%

“…It has been well documented that the rate and extent of pH decline have great effects on meat quality traits including water-holding capacity (Huff- Lonergan and Lonergan, 2005), tenderness (Savell et al, 2005), meat color (Holmer et al, 2009), and lipid oxidation (Hansen et al, 2004). Furthermore, ultimate pH of pork muscle is the most important single attribute influencing both eating quality (Lindahl et al, 2006; Huff-Lonergan and Lonergan, 2005) and fatty acid composition in particular genotype of pigs (Lundström et al, 1998;Zhang et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH

Cho¹,

Oliveros²,

Do³

et al. 2009

Korean Journal for Food Science of Animal Resources

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The aim of the present study was to evaluate the variation in ultimate pH of commercial populations of pure-breed (Landrace, Duroc and Yorkshire) pig's longissimus muscles and their effect on objective meat quality traits and sensory characteristics. Fifty boars were sampled from 184 pigs, which were reared at three breeding farms and slaughtered at a commercial abattoir. The selection was determined based on ultimate pH, and animals were segregated into three groups: low pH (pH ≤ 5.5, n=13), medium pH (pH 5.5 to 5.6, n=18) and high pH (pH ≥ 5.6, n=16). The breeds had no significant effects; however, pigs with a higher ultimate pH had significantly (p<0.05) higher intramuscular fat content, lower level of polyunsaturated fatty acids, lower level of lipid oxidation and higher eating quality compared to those with lower ultimate pH. As the ultimate pH increased, the relative proportion of C14:0, C16:0 and C18:1 increased while C18:2n6 and C20:4n6 decreased. The present study demonstrates that the economic value of pigs can be characterized by the ultimate pH and/or intramuscular fat content. However, these results do not necessarily indicate that a high ultimate pH directly corresponds to high intramuscular fat content and vice versa.

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“…The pH of meat has a great effect on objective meat quality and palatability (Savell et al, 2005) through its effects on water-holding capacity (Bryhni et ) reported that subnormal low pH cause denaturation of sarcoplasmic and myofibriilar proteins, resulting in pale color and reduced water-holding capacity. The higher pH had superior quality on the pork compared to lower pH, and the higher pH also showed stability of meat color significantly (Graziotti et al, 2011;Holmer, 2009;Obi et al, 2010). On the other hand, in terms of flavor aspect, the higher level of polyunsaturated fatty acids negatively affect on meat flavor (Cameron et al, 2000).…”

Section: Articlementioning

confidence: 96%

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

Dashdorj¹,

Cho²,

Odkhuu³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE a* value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19 %) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.

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The effect of pH on shelf-life of pork during aging and simulated retail display

Cited by 68 publications

References 17 publications

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

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

Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

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