Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH

  • Cho, Byung-Wook (Department of Animal Science, College of Life Science, Pusan National University) ;
  • Oliveros, Maria Cynthia (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) ;
  • Park, Kyoung-Mi (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) ;
  • Do, Kyoung-Tag (Department of Animal Science, College of Life Science, Pusan National University) ;
  • Lee, Ki-Hwan (National Institute of Animal Science, R.D.A.) ;
  • Seo, Kang-Seok (Department of Animal Resources Science, Sunchon National University) ;
  • Choi, Jae-Gwan (National Institute of Animal Science, R.D.A.) ;
  • Lee, Moon-Jun (Department of Food Science and Biotechnology) ;
  • Cho, In-Kyung (Department of Food and Nutrition Nambu University) ;
  • Choi, Byoung-Chul (Department of Statistical Informatics at Chonbuk National University) ;
  • Ryu, Kyeong-Seon (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University) ;
  • Hwang, In-Ho (Department of Animal Science and Institute of Rare Earth for Biological Application, Chonbuk National University)
  • Published : 2009.12.31
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Abstract

The aim of the present study was to evaluate the variation in ultimate pH of commercial populations of pure-breed (Landrace, Duroc and Yorkshire) pig's longissimus muscles and their effect on objective meat quality traits and sensory characteristics. Fifty boars were sampled from 184 pigs, which were reared at three breeding farms and slaughtered at a commercial abattoir. The selection was determined based on ultimate pH, and animals were segregated into three groups: low pH (pH $\leq$ 5.5, n=13), medium pH (pH 5.5 to 5.6, n=18) and high pH (pH $\geq$ 5.6, n=16). The breeds had no significant effects; however, pigs with a higher ultimate pH had significantly (p<0.05) higher intramuscular fat content, lower level of polyunsaturated fatty acids, lower level of lipid oxidation and higher eating quality compared to those with lower ultimate pH. As the ultimate pH increased, the relative proportion of C14:0, C16:0 and C18:1 increased while C18:2n6 and C20:4n6 decreased. The present study demonstrates that the economic value of pigs can be characterized by the ultimate pH and/or intramuscular fat content. However, these results do not necessarily indicate that a high ultimate pH directly corresponds to high intramuscular fat content and vice versa.

Keywords

References

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