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.