Hostname: page-component-5c6d5d7d68-wp2c8 Total loading time: 0 Render date: 2024-08-09T13:57:25.876Z Has data issue: false hasContentIssue false
  • English
  • Français

A note on muscle pH1 values in commercial pig carcasses

Published online by Cambridge University Press:  02 September 2010

W. C. Smith ,
A. Wilson ,
A. C. Burr  and
J. B. K. Clark
W. C. Smith
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
A. Wilson
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
A. C. Burr
Affiliation:
Department of Agriculture, The University, Newcastle upon Tyne NE1 7RU
J. B. K. Clark
Affiliation:
Cavaghan and Gray Ltd, London Road, Carlisle CA1 3EU
Get access

Summary

Over an 8-week period pH measurements were taken in the longis-simus dorsi muscle of 17 157 bacon-weight carcasses at 45 min post mortem (pH1 ) in one abattoir. The overall least squares mean pHt was 6·38 and 9·9% of carcasses had pHt values of 5·9 or less. Neither sex, type of dam, breed nor testing background of sire of the carcasses examined had a significant effect on muscle pHj or the incidence of values below p H 6·0. Although first-grade carcasses had a higher incidence of low pHj values relative to those in the other grades, it was of no practical significance. Carcasses of homebred pigs had a higher incidence of muscle pHt values of 5·9 and below (2%) compared with those from pigs initially purchased as weaners. There was a marked producer effect on muscle pHj and the incidence of values below pH 6·0.

Type
Research Article
Information
Animal Production , Volume 22 , Issue 2 , April 1976 , pp. 283 - 286
Copyright
Copyright © British Society of Animal Science 1976

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Harvey, W. R. 1960. Least squares analysis of data with unequal sub-class numbers. U. S. Department of Agriculture, ARS-20–8 (Mimeograph).Google Scholar
Howard, A. N. 1973. An evaluation of the Pietrain breed in Britain. Ph.D. Thesis, University of Newcastle upon Tyne.Google Scholar
Jensen, P., Craig, H. B. and Robison, O. W. 1967. Phenotypic and genetic associations among carcass traits of swine. J. Anim. Sci. 26: 1252–1260.CrossRefGoogle Scholar
Judge, M. D. 1972. A review of possible methods to detect animal stress susceptibility and potential low quality pork. Proc. Pork Quality Symp., pp. 68–90. University of Wisconsin, Madison, Wisconsin.Google Scholar
Kempster, A. J. and Cuthbertson, A. 1975. A national survey of muscle pH values in commercial pig carcasses. J. Fd Technol. 10: 73–80.CrossRefGoogle Scholar
MacDougall, D. B. and Disney, J. G. 1967. Quality characteristics of pork with special reference to Pietrain, Pietrain × Landrace and Landrace pigs at different weights. J. Fd Technol. 2: 285–297.CrossRefGoogle Scholar
Taylor, A. McM. 1966. The incidence of watery muscle in commercial British pigs. J. Fd Technol. 1: 193–199.CrossRefGoogle Scholar