The relationship between acidification (pH) and meat quality traits of polish white breed pigs
2021
Jankowiak, Hanna | Cebulska, Aleksandra | Bocian, Maria
The paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F₁ Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH₄₅ values (≤ 6.3; 6.3–6.7; > 6.7) and pHᵤ values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH₄₅ values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments (P < 0.01) of the evaluated meat. Higher pHᵤ values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* (P < 0.01), and hue angle hᵒ (P < 0.05). The obtained simple correlations between pH₄₅ and pHᵤ acidity and meat-quality characteristics indicate that the measured pH₄₅ value was correlated more closely than ultimate acidification (P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* (P < 0.01), hue angle hᵒ (P < 0.05), and muscle pigment content. On the other hand, pHᵤ was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content (P < 0.01).
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