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Historically, research involving the pH decline of pork has been conducted under university conditions with the use of electrical stunning and conventional chilling (minimum temperature &amp;gt; -10). Most large commercial slaughter plants in the U.S. currently use CO2 stunning and many have some form of accelerated chilling of the carcass. With ante-mortem stress level of the pig and post-mortem carcass temperature decline being 2 of the major factors affecting post-mortem pH decline rate, it should be expected that the pH decline rate may be different in current commercial conditions when compared with the literature. Our work has focused on developing methods to measure pH and temperature decline in short intervals (5 min, 15 min, 30 min, or 1 h) and determine the critical time periods to manage the chilling process in order to slow pH decline and obtain higher ultimate pH levels (20h). This research indicates the potential to alter the carcass chill curve to make precision adjustments in the quality of pork.

73 Commercial Management of Fresh Pork Quality Using Post-Mortem pH and Temperature Declines