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The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

  • J. Popp (a1), M. Wicke (a2), G. Klein (a1) and C. Krischek (a1)


The way the pH falls post-slaughter has an impact on meat quality. Pork longissimus muscles (n=48) were sorted in fast- (FG) (n=15) and normal glycolysing (NG) (n=33) muscles according to the post-slaughter pH 45 min values (FG<6.0; NG>6.0). FG muscles (5.84±0.04) compared with NG muscles (6.27±0.04) were accompanied with higher temperature, electrical conductivity, lightness and yellowness, and reduced grill loss and shear force values (P<0.05), but there were no pH-dependent changes of the drip loss and redness results. FG muscles had higher (P<0.05) percentages of fast-twitch glycolytic and lower proportions of fast-twitch oxidative and slow-twitch oxidative (P<0.05) muscle fibres. The study confirms the relationship of pH value to meat quality and muscle fibre characteristics also showing that pH values have no impact on intrinsic mitochondrial respiratory function.


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The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

  • J. Popp (a1), M. Wicke (a2), G. Klein (a1) and C. Krischek (a1)


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