Sains Malaysiana 45(7)(2016): 1097–1103

pH as Analytical Indicator for Managing Pork Meat Quality

(pH sebagai Petunjuk Analisis bagi Menguruskan Kualiti Daging Khinzir)

Tae Wan Kim, Chul Wook Kim, Seul Gi Kwon, Jung Hye Hwang, Da Hye Park, Deok Gyeong Kang, Jeongim Ha, Mi Ra Yang, Sam Woong Kim* & Il-Suk Kim

Swine Science and Technology Center, Gyeongnam National University of Science & Technology

Jinju 52725, South Korea

Received: 08 September 2015/Accepted: 21 January 2016

ABSTRACT

In order to examine differences of meat quality traits depending on pH values post-mortem, the pH range was classified according to initial pH (pH45min) and ultimate pH (pH24hr) post-mortem. The differences of meat quality traits depending on sex were not changed by a number of amount, except for back fat thickness and fat content. The value of pH45min was positively correlated with pH dif, whereas pH 24hr was negatively associated with lightness (CIE L*) and protein content. At pH45min post-slaughter, collagen content, fat content, shear force, water holding capacity and yellowness (CIE b*) showed lower values at the higher pH range of pH>6.7 than those of other ranges, but CIE L* and redness (CIE a*) presented the lowest value at the intermediate pH range of pH6.3~6.7. Conversely, at pH24hr post-slaughter, fat and moisture contents maintained the highest average values at the higher pH range of pH>6.1, but protein content showed higher value at the lower pH range of pH<5.7. Higher pH24hr appeared significantly lower shear force, but higher water holding capacity. CIE L*, a*, and b* values showed significantly higher values at the lowest region of pH24hr. Since meat quality characteristics seemed to be favored by consumers in rather than at the range of pH5.7~6.1, which showed significant differences of meat color, appearance, and meat juiciness, it is suggested that production of pork meat to appropriate pH value is performed by pig breeders and control measures taken during pre- and post-slaughters.

Keywords: Berkshire; meat quality trait; post-mortem pH; pH45min, pH24hr

ABSTRAK

Dalam usaha untuk mengkaji perbezaan ciri-ciri kualiti daging bergantung kepada nilai pH bedah siasat, julat pH telah dikelaskan mengikut bedah siasat pH awal (pH45min) dan pH muktamad (pH24hr). Perbezaan ciri-ciri kualiti daging bergantung kepada jantina tidak diubah oleh beberapa nilai, kecuali ketebalan backfat dan kandungan lemak. Nilai pH45min korelasi positif dengan pHdif, manakala pH24hr telah negatif dikaitkan dengan ringan (CIE L *) dan kandungan protein. Pada pH45min selepas penyembelihan, kandungan kolagen, kandungan lemak, daya ricih, air memegang kapasiti dan kekuningan (CIE b *) menunjukkan nilai yang lebih rendah pada julat pH yang lebih tinggi pH> 6.7 berbanding dengan julat yang lain, tetapi CIE L * dan kemerahan (CIE * a) menunjukkan nilai yang paling rendah pada julat pH pertengahan pH6.3 ~ 6.7. Sebaliknya, di pH24hr selepas penyembelihan, lemak dan kelembapan kandungan mengekalkan nilai purata tertinggi pada julat pH yang lebih tinggi pH> 6.1, tetapi kandungan protein menunjukkan nilai lebih tinggi pada julat pH yang lebih rendah pH <5.7. pH24hr menunjukkan daya ricih jauh lebih rendah, tetapi kapasiti pegangan air yang lebih tinggi. CIE L *, *, dan nilai-nilai * b menunjukkan nilai-nilai yang lebih tinggi di bahagian paling rendah di pH24hr. Sejak ciri-ciri kualiti daging seolah-olah digemari oleh pengguna di bukannya pada julat pH5.7 ~ 6.1, yang menunjukkan perbezaan yang signifikan pada warna daging, rupa, dan air daging, adalah dicadangkan bahawa pengeluaran daging khinzir kepada nilai pH yang sesuai perlu dilakukan oleh penternak khinzir dan bergantung kepada langkah-langkah kawalan yang diambil semasa, sebelum dan selepas penyembelihan.

Kata kunci: Berkshire; pH bedah siasat; pH45min, pH24h; sifat daging berkualiti

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*Corresponding author; email: swkim@gntech.ac.kr