Influence of pH at 24 h postmortem on quality characteristics of pork loins aged 45 days postmortem

Boneless pork loins (n = 81) were used to determine the influence of pH and chop location on longissimus muscle (LM) quality characteristics of loins aged until 45 days postmortem. Loins were grouped into five pH categories from 24-h pH measurements. Chop L* and b* values linearly decreased with increasing pH. Visual scores for LM chops linearly increased (deteriorated in color) with days of display. Chops with pH values from 5.6 to 5.9 were the most color stable. Percentage of purge and cooking loss linearly decreased with increasing pH. Bacterial population increased as pH increased. Chops with a pH of 5.5 or lower had the highest L* and b* values, most cooking loss and most total moisture loss, compared with all other pH groups. Therefore, pH measurements at 24 h postmortem can be used to predict color and other quality characteristics of pork loins aged until 45 days postmortem.