The relationship between acidification (pH) and meat quality traits of polish white breed pigs

Abstract

Abstract 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 F 1 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 pH 45 values (≤ 6.3; 6.3–6.7; > 6.7) and pH u values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH 45 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 pH u 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 h o ( P < 0.05). The obtained simple correlations between pH 45 and pH u acidity and meat-quality characteristics indicate that the measured pH 45 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 h o ( P < 0.05), and muscle pigment content. On the other hand, pH u was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content ( P < 0.01).