期刊
ANIMAL
卷 9, 期 2, 页码 356-361出版社
CAMBRIDGE UNIV PRESS
DOI: 10.1017/S1751731114002365
关键词
pig; pH value; meat quality; muscle structure; mitochondrial respiratory activity
资金
- Ahrberg Foundation, Hannover, Germany
The way the pH falls post-slaughter has an impact on meat quality. Pork longissimus muscles (n = 48) were sorted in fast-(FG) (n = 15) and normal glycolysing (NG) (n = 33) muscles according to the post-slaughter pH 45 min values (FG < 6.0; NG > 6.0). FG muscles (5.84 +/- 0.04) compared with NG muscles (6.27 +/- 0.04) were accompanied with higher temperature, electrical conductivity, lightness and yellowness, and reduced grill loss and shear force values (P < 0.05), but there were no pH-dependent changes of the drip loss and redness results. FG muscles had higher (P < 0.05) percentages of fast-twitch glycolytic and lower proportions of fast-twitch oxidative and slow-twitch oxidative (P < 0.05) muscle fibres. The study confirms the relationship of pH value to meat quality and muscle fibre characteristics also showing that pH values have no impact on intrinsic mitochondrial respiratory function.
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