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Research article - Peer-reviewed, 2006

Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds

Lindahl G, Henckel P, Karlsson AH, Andersen HJ


The significance of early postmortem (pm) temperature and pH decline and the level of the muscle metabolites creatine phosphate (CP) and adenosine triphosphate (ATP) on the colour of porcine M. longissimus dorsi was studied in a factorially designed experiment. Two stress levels peri mortem (minimal stress vs treadmill exercise and electrical Stunning of the pigs) and four genotypes (Duroc boars crossed with Landrace-Yorkshire sows vs. Hampshire-Duroc boars crossed with Landrace-Yorkshire sows, including carriers and non-carriers of the halothane and RN- genes, respectively) were included. Early pin muscle temperature and the accompanying pH decline had a significant influence on the pork colour independent of genotype. The combination of high temperature and low pH early pm increased lightness and yellowness, which is ascribed to inactivation of oxygen-consuming enzymes and protein denaturation. The effect of early pin temperature and pH on pork redness was more complex. It appears to be closely related to the extent of heat generation, CP and ATP levels and pH immediately pin in the muscle, which influence the activity of oxygen-consuming enzymes. (c) 2005 Elsevier Ltd. All rights reserved

Published in

Meat Science
2006, Volume: 72, number: 4, pages: 613-623