ACID-BASE STATUS OF STRESS SUSCEPTIBLE PIGS AFFECTS SENSORY QUALITY OF LOIN ROASTS

Halothane positive pigs (24) were placed on water treatments containin g sodium bicarbonate (BC, 12.6 g/L), ammonium chloride (AC, 8 g/L) or no additive for 4 days and slaughtered. Halothane negative pigs (8) al so were slaughtered. Loin masts were aged for periods of 1 or 7 days. Loin roasts from animals treated with AC were scored (P<0.05) less fir m, juicy, more tender and mealy than roasts from other halothane posit ive and halothane negative animals. No difference in sensory propertie s occurred with aging. Juiciness and off-flavor intensity were positiv ely related to blood bicarbonate and base excess.