Biochemical Properties of Pork and Their Relationship to Quality I. pH of Chilled, Aged and Cooked Muscle Tissue a, b

SUMMARY Values for pH were obtained from the chilled, aged, and cooked loin and ham muscles originating from 439 pork carcasses. Muscle pH was compared to a number of objective and subjective measurements related to the qualitative and quantitative values of pork products. Increased muscle acidity was associated with pale, soft tissues, which yielded higher percentages of expressible juice. Chilled‐muscle pH was associated with the pH of aged and cooked muscles, and there was also a positive relationship between the pH values of different muscles within each carcass at any stage of comparison. Dark, dry, firm muscle tissue exhibiting a relatively high pH, shrank less during curing and cooking and was more juicy and tender than pale, soft watery muscle tissue of low pH. Regardless of muscle acidity, the curing process raised all palatability ratings to a comparable and acceptable level; therefore it was concluded that the primary importance of a higher pork muscle pH, especially for hams, is its association with less shrinkage during processing.