Investigation of pH in muscles of fresh hams
1986
Frohlich, A. (Biotehniska fakulteta, Ljubljana (Yugoslavia). Katedra za tehnologijo mesa)
The authors examined the muscle quality of pork hams and similarity of pH values in various muscles and their parts. After a partial preparation of the selected 100 hams, pH was measured in Musculus semimembranaceus (SM), M. biceps femoris ((BF), M. rectus femoris (RF), M. adducton (AD), M. gluteus medius (GM) and M. gluteus accesorius (GA), while sensory colour was evaluated in SM, BF, AD and GM. pH values were higher than it was expected. Athough correlations between pH values in GM and other muscles were highly significant, they were high enough and statistically justified only between pH in GM and SM (0,780) and pH in GM and AD (0,710). Correlations between pH values in GA and other muscles were significant. In the selected 60 hams, cut up into three cross sections, pH was measured in the 7 largest muscles and in all of the 3 segments, both on the surface and inside. pH values on the surface were significantly lower. However, pH in QF (red muscle) was similar on the surface and inside. Correlations between pH values in large muscles were high. Differences between pH values in proximal-distal line were not observed.
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