Search

The ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium bicarbonate (SB). P and SB reduced (P < 0.001) pH decline and improved (P < 0.05) color. P and SB administration improved water-holding capacity as indicated by reductions (P < 0.05) in drip loss, thaw loss, and cooking loss values. P and SB also reduced (P < 0.001) shear values. These data showed delivery of P and SB was effective in altering postmortem pH declines and improving the quality of pork. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine if electrical stimulation (ES) early postmortem is an effective method to generate PSE-like meat. One hundred and thirty-eight gilts (85-125 kg) from heavy muscled (HM), normal muscled (NM), and light muscled (LM) porcine genetic lines were subjected to one of two treatments: ES (26 pulses of 500 V, 60 Hz) at 3 min postmortem or non-stimulated (NS). Pigs from HM line were further characterized as halothane (HAL) carriers (Nn) or non-carriers (NN). ES carcasses had lower (P<0.0001) pH values and higher (P<0.0001) temperature than NS carcasses during the first 56 min postmortem. ES carcasses had lower (P<0.0001) a*-values, and color and firmness scores, as well as higher (P<0.0001) drip loss and L*-values. No significant interactions were found between treatment and genetic line or HAL gene status with regard to pH, temperature, or quality characteristics. Temperature and pH declines within the first hour postmortem were not affected by genetic line, but slight (P<0.01) quality differences were observed. Nn and NN did not differ in pH or temperature within the first hour postmortem, but Nn carcasses had lower (P<0.01) color and firmness scores, and higher (P<0.05) drip loss. These results show that ES early postmortem is an effective method for simulating PSE development in pigs of different muscling and HAL gene status, and suggest that pH and temperature decline alone cannot explain all aspects of pork quality.