THE INFLUENCE OF HIGH POSTMORTEM TEMPERATURE AND DIFFERING ULTIMATE PH ON THE COURSE OF RIGOR AND AGING IN PIG LONGISSIMUS-DORSI MUSCLE

This study was performed in order to assess the effect of temperature and differing ultimate pH (pH(u), 24 h post mortem) on the development of rigor mortis in pig Longissimus dorsi muscle. The rigor development (isometric tension and shortening) was measured continuously during the first 24 h post mortem, using an apparatus wherein muscle strips were held at constant temperatures of 12 or 35-degrees-C pH(u) was manipulated by adrenaline injections preslaughter. The rates of pH fall, adenosine triphosphate (A TP) and creatine phosphate (CP) breakdown were markedly increased al 35-degrees-C compared to 12-degrees-C For both temperatures, no delay phase was observed with regard to the development of shortening. Rigor resulted in higher maximum isometric tension and shortening and in shorter time needed to reach maximum values at 35-degrees-C than at 12-degrees-C The results are discussed in connection with pH, ATP and CP data. The extent of ageing from 2 to 4 days post mortem, estimated through myofibrillar length determinations, was higher for 12-degrees-C than for 35-degrees-C. pH(u) affected significantly most of the traits under study, but its effect depended in some cases upon the rigor temperature. At 12-degrees-C, the traits related to the kinetics of rigor development were significantly affected by pH(u), but this was not the case at 35-degrees-C. Maximum isometric tension was significantly related to pH(u) at 35-degrees-C (r = 0.86, P < 0.001), but such a relationship was not found at 12-degrees-C Myofibrillar lengths were significantly affected by pH(u), but in an opposite manner from one temperature to another. A positive relationship was found at 12-degrees-C and a negative one at 35-degrees-C. These results illustrate the importance of the interaction between the extent of pH fall and temperature with regard to post-mortem changes in pig muscle.