The relationship between acidification (pH) and meat quality traits of polish white breed pigs

Abstract The paper presents the results of a study on relationship between acidification (pH) and standard quality characteristics meat Polish Large White × Landrace pig crossbreds. for was obtained from 184 F 1 fatteners herd free stress-sensitivity gene. were analysed in groups formed according to meat’s measured pH 45 values (? 6.3; 6.3–6.7; > 6.7) u 5.3; 5.3–5.6; 5.6). Increasing paralleled by greater water-holding capacity plasticity, lower drip loss, darker colour L* as assessed visually with equipment, content muscle pigments ( P < 0.01) evaluated meat. Higher had more pronounced impact WHC, tenderness, water content, parameters: a*, b*, chroma C* 0.01), hue angle h o 0.05). simple correlations acidity meat-quality indicate that value correlated closely than ultimate intensity, tactilely hardness, lightness 0.05), pigment content. On other hand, strongly capacity, tenderness well protein 0.01).