J. Anim Sci.
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J. Anim Sci. 1982. 54:264-267.
© 1982 American Society of Animal Science
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Meat Color of Pork Chops in Relation to pH and Adductor Capacitance of Intact Carcasses1

H. J. Swatland

University of Guelph2, Guelph, Ontario, Canada

Abstract

The color of longissimus muscles in pork loin chops was measured 24 h postmortem by the CIE system of colorimetry. Mean values for chromaticity coordinates x and y were .367 ± .008 and .338 ± .008, respectively. Longissimus pH at 1.5 and 24 h postmortem had a slight effect (P<.025) on chromaticity coordinate y (r = —.40 and r = —.44, respectively). This appeared subjectively as a shift from pink to pale yellow-brown. Longissimus pH at 1.5 and 24 h postmortem had a strong effect (P<.005) on meat paleness, as measured by percentage Y (r = —.81 and r = —.74, respectively). Electrical capacitance was measured in adductor muscles exposed medially on intact sides of pork 24 h postmortem. Adductor capacitance was correlated with longissimus chromaticity coordinate y (r = —.37, P<.05), longissimus percentage Y at 24 h (r = —.66, P<.005), longissimus pH at 1.5 h (r = .68, P<.005) and with longissimus pH at 24 h (r = .58, P<.005). Although capacitance is not an exact measure of the pale, soft, exudative (PSE) condition in intact pork carcasses, it might be of some use in industry. For example, carcasses could be sorted into quality groups in the cooler before carcasses are cut. Consignments with a low incidence of PSE could then be used for premium contracts or for curing.

Footnotes

1 Research supported by a strategic grant from the Natural Sciences and Engineering Research Council of Canada.

2 Dept. of Anim. and Poul. Sci.






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