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The effect of sex, breed and initial carcass pH on the quality of cure in bacon
Author(s) -
WARRISS P. D.,
AKERS J. M.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00983.x
Subject(s) - longissimus dorsi , breed , zoology , food science , biology , mathematics
Summary The relationship between the pH 45 measured in the M. longissimus dorsi and the subsequent appearance of Wiltshire style bacon was examined in 110 pig carcasses. Except for extremely PSE and DFD carcasses, which produced bacon of poor appearance, there was an inverse relationship between pH 45 and the quality of appearance of bacon. There were no differences between hogs and gilts for either pH or bacon quality. The appearance of bacon was slightly better in breeds with lower mean pH 45 values but the differences were not significant.