title: A repeat national survey of muscle pH values in commercial pig carcasses.
abstract: Measurements of pH values at 45 min post-slaughter (pH(1)) in m. longissimus were taken in a total of 5598 commercial bacon weight carcasses. pH values at 24 h post-slaughter (pH(2)) were taken on a further 5598 carcasses. The overall mean pH(1) was 6.39 with 15.1% of values less than 6.0. The overall mean pH(2) was 5.64, none of the values recorded were greater than 6.5. This survey shows a small increase over the 1983 study in the incidence of potentially Pale Soft and Exudative (PSE) carcasses. It found no evidence of a Dark, Firm and Dry (DFD) problem related to high ultimate pH.
authors: Meat and Livestock Commission, PO Box 44, Winterhill House, Snowdon Drive, Winterhill, Milton Keynes MK6 1AX, UK.
authors: D B
authors: DB
authors: Homer
authors: K R
authors: KR
authors: Matthews