| Ultimate pH is the key attribute that impacts fresh pork quality attributes such as color and water-holding capacity as well as processing ability, export acceptability, consumer purchasing decisions, and sensory attributes of fresh or processed pork products. The objective of this thesis was to evaluate the impact of ultimate pH and its relationship to pork quality.; When the extreme range of ultimate pH was evaluated; increasing ultimate pH will improve fresh pork quality and processing characteristics. Eating quality of the loin is most desirable at intermediate pH and unacceptable flavor intensity may increase at high pH. In a normal commercial population of pigs, ultimate pH explains only explains a portion of the variation in pork quality and sensory characteristics. 24 h pH is the best predictor pork quality traits whereas 45 min and 3 h pH explain a small proportion of the variation. In another experiment, loins were selected based on subjective color score of the longissimus blade end. Sensory tenderness pork increased with quality group and with increasing pH level.; In summary, increasing ultimate pH will improve fresh pork quality and processing characteristics. Color and pH are useful selection tools to identify differences in other pork quality and sensory attributes. Enhancement can be utilized to improve the pH and subsequently improve fresh pork quality and sensory attributes of pork. |
