A review of the relationships of pH with physical aspects of pork quality
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Reduced scald time does not influence ultimate pork quality
2022, Meat ScienceCitation Excerpt :As such, this scenario results in meat with lower water-holding capacities (WHC), which changes the interaction of light with the tissue and gives the resulting meat a lighter colored appearance. Because pH and temperature impact overall meat quality development, and the likelihood of temperature abuse is high during the harvesting process, it is easy to understand why this whole process has been heavily investigated for decades (Bendall & Swatland, 1988; Offer, 1991; Maynard & Warner, 1996; Kim et al., 2016). In fact, carcass temperatures normally increase slightly due to basal levels of metabolism and the fact that the circulatory system is lost in the process of harvesting.
Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-freecooked ham
2020, Meat ScienceCitation Excerpt :As for the colour parameters, it is clear from Table 2 that the different quality classes, in this research determined by pH, showed no significant difference in lightness (L⁎) or redness (a⁎) while the b⁎ values (yellowness) were significantly (p < .05) higher with decreasing quality. Other studies (Bendall & Swatland, 1988; Lindahl, Henckel, Karlsson, & Andersen, 2006; Van de Perre et al., 2010) did not only show a negative correlation between the pH measured 24 h post mortem and b⁎, but also between pH and L*, attributed to protein inactivation of oxygen-consuming enzymes and protein denaturation (Lindahl et al., 2006). For the production of high quality cooked ham, the raw hams were injected with 12% brine.