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The relationship between pH 45 and drip in pig muscle
Author(s) -
WARRISS P. D.
Publication year - 1982
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.1365-2621.1982.tb00216.x
Subject(s) - zoology , longissimus dorsi , water holding capacity , body weight , biology , mathematics , veterinary medicine , chemistry , food science , medicine , endocrinology
Summary The relationship between pH 45 and drip loss from the M. longissimus dorsi (LD) was examined using data collected from 433 pigs of various breeds. In pork with a pH 45 <6.1 a high but relatively constant weight of drip was produced in storage; above 6.1 the water holding capacity improved and, with higher pH 45 , correspondingly smaller weights of drip were lost. Assuming that the amount of drip from the LD is related to that from the whole carcass, and based on recent published survey data on pH 45 in British cross‐bred pigs, the cost of the incidence of PSE in the U.K. can be estimated as 2.2% of the value of the weight of lean in all pigs slaughtered.