INFLUENCE OF PH1 OF FATTENERS’ MUSCULUS LONGISSIMUS LUMBORUM ON THE CHANGES OF ITS QUALITY
 
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Pol. J. Food Nutr. Sci. 2004;54(2):195–198
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ABSTRACT
Depending on initial pH, the physico-chemical properties of fatteners’ musculus longissimus lumborum (electric conductivity, colour - CIE Lab values, the loose water percentage, cooking and drip loss as well as the crude protein content) were investigated, distinguishing 3 groups, i.e. I - to 5.8 (n=16), II - from 5.8 to 6.3 (n=28) and III - over 6.3 (n=20). The range of the initial pH of had no significant influence on the physico-chemical properties of pork musculus longissimus lumborum, with the exception of electrical conductivity after 45 min post mortem as well as lightness. On the basis on established critical values for the pork quality standards, the results indicate that meat with pH1>6.3 (group III) met requirements for normal meat, meat with pH1
ISSN:1230-0322