Pork Quality Traits According to Postmortem pH and Temperature in Berkshire

This study was performed to investigate the role of pH and temperature postmortem, and to demonstrate the importance of these factors in determining meat quality. Postmortem pH(45min) (pH at 45 min postmortem or initial pH) via analysis of Pearson’s correlation showed high positive correlation with pH change pH(c24) (pH change from pH(45min) to pH(24h) postmortem). However, postmortem pH after 24 h (pH(24h) or ultimate pH) had a high negative correlation with pH change, pH(c24), CIE L*, and protein content. Initial temperature postmortem (T(1h) ) was positively associated with a change in temperature from 45 min to 24 h postmortem (T(c24)) and cooking loss, but negatively correlated with water holding capacity. Temperature at 24 h postmortem (T(24h)) was negatively associated with T(c24). Collectively, these results indicate that higher initial pH was associated with higher pH(c24), T(1h), and T(c24). However, higher initial pH was associated with a reduction in carcass weight, backfat thickness, CIE a* and b*, water holding capacity, collagen and fat content, drip loss, and cooking loss as well as decreased shear force. In contrast, CIE a* and b*, drip loss, cooking loss, and shear force in higher ultimate pH was showed by a similar pattern to higher initial pH, whereas pH(c24), carcass weight, backfat thickness, water holding capacity, fat content, moisture content, protein content, T(1h), T(24h), and T(c24) were exhibited by completely differential patterns (p<0.05). Therefore, we suggest that initial pH, ultimate pH, and temperatures postmortem are important factors in determining the meat quality of pork.