Ph Determination Methods Influence pH Slopes During Early Post Mortem Ageing of Pig Meat

C. Krischek; J. Popp; A.R. Sharifi

Ph Determination Methods Influence pH Slopes During Early Post Mortem Ageing of Pig Meat

in 63rd International Congress of Meat Science and Technology

Autor:innen:

C. Krischek

C. Krischek ¹Institute of Food Quality and Safety, Foundation University of Veterinary Medicine, Hannover, Germany

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J. Popp

J. Popp ¹Institute of Food Quality and Safety, Foundation University of Veterinary Medicine, Hannover, Germany

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, und

A.R. Sharifi

A.R. Sharifi ²Department of Animal Sciences, Georg-August-University Goettingen, Goettingen, Germany; carsten.krischek@tiho-hannover.de

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Art:: Kapitel

Seiten:: 811–812

DOI:: https://doi.org/10.3920/9789086868605_362

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In meat quality studies pH values are either determined with a pH meter (direct), or indirectly with the iodoacetate method, in which frozen or fresh meat samples are homogenized in an iodoacetate solution before pH analysis. As only few studies have been published yet that directly compared both methods, in the present study pH values of the Musculus longissimus thoracis (LM) and Musculus triceps brachii (MT) of pigs were determined with both methods within the first 6 h post mortem). In general, the pH values decrease during post mortem ageing in both muscles. With the iodoacetate method the pH values were higher (P≤0.05) in the LM at all determination times in comparison to the direct methods. The same difference was found in the MT between 40 min to 6 h post mortem. However, 10 min post mortem the pH value results were vice versa in the MT (P≤0.05), whereas 20 and 30 min post mortem similar pH values were determined with both methods. The direct and indirect methods were good related (R=0.62-0.68), but despite this the data also suggest that own pH values should be carefully compared with other studies that used the other method for pH determination.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Ph Determination Methods Influence pH Slopes During Early Post Mortem Ageing of Pig Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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