Comparison of Pork Quality by Different Postmortem pH24 Values

돈육의 사후 24시간 pH 수준에 따른 육질 특성

  • Park, B.Y. (National Livestock Research Institute) ;
  • Cho, S.H. (National Livestock Research Institute) ;
  • Yoo, Y.M. (National Livestock Research Institute) ;
  • Kim, J.H. (National Livestock Research Institute) ;
  • Chae, H.S. (National Livestock Research Institute) ;
  • Ahn, J.N. (National Livestock Research Institute) ;
  • Kim, Y.K. (National Livestock Research Institute) ;
  • Lee, J.M. (National Livestock Research Institute) ;
  • Yun, S.G. (National Livestock Research Institute)
  • Published : 2002.04.30


Meat quality of the domestic pork loins(n=537) classified by 3 groups(5.31-5.50, 5.51-5.70 and $\geq$5.71) according to pH at 24hr post-mortem(pH24) was investigated. In proximate chemical compositions, protein was highest and fat was lowest in the pork loins of pH24 5.31-5.50 group. Water holding capacity increased as pH24 increased, whereas purge loss and cooking loss decreased as pH24 increased. Meat color values(CIE L*, a*, b*, Chroma, Hue and $\Delta$E) decreased as $pH_{24}$ increased. In texture traits, hardness and chewiness were lowest and fat hardness was highest in the pork loins of $pH_{24}{\geq}$5.71 group when compared to the other $pH_{24}$ groups. However, Warner-Bratzler Shear force, springiness and cohesiveness were not significantly different among the pH24 groups(P>0.05). In sensory properties, juiciness and tenderness were highest in $pH_{24}{\geq}$5.71 group. From the results of this study, pork quality was highly related to $pH_{24}$. Therefore, the factors affecting the post-mortem pH, such as stress before slaughter, slaughtering methods, and cooling condition slaughter must be properly controlled and improved to produce high quality pork.


Water holding capacityTenderness;pH$_{24}$;Meat quality


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