A note on muscle pH1 values in commercial pig carcasses

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Abstract
SUMMARY: Over an 8-week period pH measurements were taken in the longis-simus dorsi muscle of 17 157 bacon-weight carcasses at 45 min post mortem (pH1 ) in one abattoir. The overall least squares mean pHt was 6·38 and 9·9% of carcasses had pHt values of 5·9 or less. Neither sex, type of dam, breed nor testing background of sire of the carcasses examined had a significant effect on muscle pHj or the incidence of values below p H 6·0. Although first-grade carcasses had a higher incidence of low pHj values relative to those in the other grades, it was of no practical significance. Carcasses of homebred pigs had a higher incidence of muscle pHt values of 5·9 and below (2%) compared with those from pigs initially purchased as weaners. There was a marked producer effect on muscle pHj and the incidence of values below pH 6·0.