Eating quality linked to ultimate pH and tenderness in Australian fresh pork
Document Type
Conference Proceeding
Publication Date
11-2013
Conference Title
Fourteenth Biennial Conference of the Australasian Pig Science Association
Place of Publication
Melbourne
ISBN
978-0-9806880-3-0
ISSN
1324 9177
Keywords
pigs, swine, pork, meat quality
Disciplines
Meat Science | Other Animal Sciences
Abstract
Based on recent consumer taste panel assessments (Channon and Warner, 2011), the eating quality of fresh Australian pork is of concern due to a high fail rate. Over the past decade, monitoring of ultimate pH (pHu) of pork has shown a decline from the normal pHu range (5.5-5.7) to below 5.5 (low). Lower pHu can negatively impact meat quality measures such as drip loss and tenderness (Huff-Lonergan et.al., 2010); however it is not known if consumers perceive a reduction in eating quality in meat with a lower pHu .Due to the impact of low pHu on meat quality, this study hypothesised that fresh Australian pork with a low pHu will be rated lower for overall liking by consumers.
Recommended Citation
Jose, C G,
Trezona, M,
Channon, H A,
and
D'Souza, D N.
(2013), Eating quality linked to ultimate pH and tenderness in Australian fresh pork, Fourteenth Biennial Conference of the Australasian Pig Science Association, Melbourne, pp.34-34.
https://library.dpird.wa.gov.au/conf_papers/229
