ACID-BASE STATUS OF STRESS SUSCEPTIBLE PIGS AFFECTS CURED HAM QUALITY

Citation
Pj. Shand et al., ACID-BASE STATUS OF STRESS SUSCEPTIBLE PIGS AFFECTS CURED HAM QUALITY, Journal of food science, 60(5), 1995, pp. 996-1000
Citations number
27
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00221147
Volume
60
Issue
5
Year of publication
1995
Pages
996 - 1000
Database
ISI
SICI code
0022-1147(1995)60:5<996:ASOSSP>2.0.ZU;2-J
Abstract
Twenty-four halothane positive (18) pigs received ammonium chloride (8 g/L), sodium bicarbonate (12.6 g/L) or water (HP control) ad libitum for 4 days and were then slaughtered. Hams from HP animals were pale, soft and exudative (PSE) and of inferior processing quality. Ammonium chloride induced a metabolic acidosis which further impaired cured ham quality (greater thaw purge, lower juiciness scores and less uniform slice appearance than comparable hams from control or bicarbonate trea ted HP hogs). Blood pH, carbonate and chloride concentration (day 3) w ere related to cured ham quality, indicating that acid-base balance ma y influence subsequent meat quality. Use of an alkaline salt provided little protection against PSE.