[논문]Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD quality

Enfalt, A.-C.; Lundstrom, K.; Engstrand, U.

doi:10.1016/0309-1740(93)90023-B

Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD quality

Meat science, v.34 no.2, 1993년, pp.131 - 143

Enfalt, A.-C. , Lundstrom, K. , Engstrand, U.

Abstract ▼ AI-Helper

The purpose of this investigation was to compare the muscle pH at exsanguination and the rate of pH changes in porcine M. longissimus dorsi (LD) of normal, DFD (Dark, Firm, Dry) and PSE (Pale, Soft, Exudative) quality. The pH was continuously measured in the LD in 116 carcasses during the first 50 min post mortem. Calculations were made both on measured pH-values and on pH-values transformed to hydrogen ion concentrations. A regression of pH or hydrogen ion concentration on time was made for each animal. These individual regressions were then combined, using a multivariate analysis to estimate regression curves for each meat quality class. The two methods for expressing pH gave somewhat different results. The relationship between the hydrogen ion concentration and time was found to be linear for normal and DFD muscles and quadratic for PSE muscles. As a consequence of the mathematical properties of pH, the relationship between pH and time was found to be quadratic for the normal and DFD qualities, and linear for the PSE quality. For both methods of calculations the slopes for the regression curves were significantly different between PSE and the other two quality classes with both calculating methods, while the slopes did not differ between normal and DFD muscle qualities. The intercepts of the regression curves differed significantly between PSE and the other two quality classes only when the calculations were made on measured pH-values without transformation. A temporary increase in pH was seen in some normal and PSE carcasses during the measured time period. Development of muscles with PSE characteristics thus seems to be initiated by a combination of a lower muscle-pH already at exsanguination and a faster pH decrease. It is also of importance to consider the special mathematical properties of the pH-value.

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Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD quality

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