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Studies on Chemical and Physical Properties of Pork in Relation to Quality

Armour and Company,² Oak Brook, Illinois 60521

Abstract

One hundred carcasses were selected for evaluation of interrelationships among physical and chemical characteristics of pork and ultimate color scores of the ham and loin muscle. Of the 100 carcasses, eight had a loin color score of one, 35 had a score of two, 45 had a score of three, 10 had a score of four, and two had a score of five. Loin color score was related to water holding capacity (r=0.69, P<.01). Water holding capacity was related (r=0.69, P<.01) to final pH, whereas, loin 45 min. pH values were less related (r=0.48, P<.01) to water holding capacity. The objective measurement of color was significantly (P<.01) related to water holding capacity (r=0.52). Final pH which appeared first in the stepwise regression analysis was the most important factor in the prediction of water holding capacity. The two factors, final pH and loin color score together are of slightly greater practical value than color score alone in the prediction of water holding capacity.

¹ Present address: 1837 Shades Crest Road, Birmingham, Alabama 35216.

² Food Research Laboratory.