Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-19T15:33:27.593Z Has data issue: false hasContentIssue false
  • English
  • Français

A note on some factors influencing muscle pH values in commercial pig carcasses

Published online by Cambridge University Press:  02 September 2010

W. C. Smith  and
A. Wilson
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
Get access

Abstract

Measurements of longissimus dorsi pH at 45 min post mortem (pH1) were taken in 27 727 pig carcasses at four bacon factories. The overall least squares mean pH1 was 6·26 and 15·5% of carcasses had pHi values of 5·9 or less. Sex and commercial grade of carcass had little influence on muscle pHi or the incidence of values below pH 6·0. Factory differences were recorded in the distribution of muscle and within each there were marked producer effects in mean and the incidence of values below pH 6·0. Carcasses of Large Whites had fewer muscle pH1 values below 6·0 (12·4%) than those of British Landrace (18·7%), this being mainly due to a large breed effect at one factory. Although breed and testing background of sires of the carcasses examined and the first order interactions with factory had significant effects on muscle pHi and the incidence of values below pH 6·0, they were of little practical significance.

Type
Research Article
Information
Animal Production , Volume 26 , Issue 2 , April 1978 , pp. 229 - 232
Copyright
Copyright © British Society of Animal Science 1978

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

Bendall, J. R., Cuthbertson, A. and Gatherum, D. P. 1966. A survey of pH1 and ultimate pH values of British progeny-test pigs. J. Fd Technol. 1: 201–214.CrossRefGoogle Scholar
Dorman, N. H. 1977. Observations on the use of the Wernberg dip-lift carbon dioxide apparatus for pre-slaughter anaesthesia of pigs. Br. vet. J. 133: 71–80.Google Scholar
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
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
Lister, D. 1976. Hormonal influences on the growth, metabolism and body composition of pigs. In Meat Animals: Growth and Productivity (ed. Lister, D., Rhodes, D. N., Fowler, V. R. and Fuller, M. F.), pp. 335–371. Plenum Press, New York.CrossRefGoogle Scholar
McGloughlin, P. and McLoughlin, J. V. 1975. The heritability of pHi in longissimus dorsi muscle in Landrace and Large White pigs. Livest. Prod. Sci. 2: 271–280.CrossRefGoogle Scholar
McLoughlin, J. V. and McGloughlin, P. 1975. The pHi of longissimus dorsi muscle in purebred and commercial pigs. Livest. Prod. Sci. 2: 261–269.CrossRefGoogle Scholar
Smith, W. C., Wilson, A., Burr, A. C. and Clark, J. B. K. 1976. A note on muscle pHi values in commercial pig carcasses. Anim. Prod. 22: 283–286.Google Scholar
Tarrant, P. J. V. 1974. pH1 and ultimate pH values in factory killed pigs. Proc. 20th Meet. Eur. Meat Res. Work, Dublin, pp. 66–67.Google Scholar