Sains Malaysiana 45(7)(2016): 1097–1103
pH as Analytical Indicator for Managing
Pork Meat Quality
(pH sebagai Petunjuk Analisis bagi Menguruskan Kualiti Daging Khinzir)
Tae Wan Kim, Chul Wook Kim, Seul
Gi Kwon, Jung Hye Hwang, Da Hye Park, Deok Gyeong Kang, Jeongim
Ha, Mi Ra Yang, Sam Woong Kim* & Il-Suk Kim
Swine
Science and Technology Center, Gyeongnam
National University of Science & Technology
Jinju
52725, South Korea
Diserahkan: 08 September
2015/Diterima: 21 Januari
2016
ABSTRACT
In order to examine differences
of meat quality traits depending on pH values post-mortem, the
pH range was classified according to initial pH (pH45min)
and ultimate pH (pH24hr) post-mortem. The differences of
meat quality traits depending on sex were not changed by a number
of amount, except for back fat thickness and fat content. The
value of pH45min was positively correlated with pH dif, whereas pH 24hr was
negatively associated with lightness (CIE L*) and protein content. At
pH45min post-slaughter, collagen content, fat content, shear
force, water holding capacity and yellowness (CIE b*)
showed lower values at the higher pH range of pH>6.7 than those
of other ranges, but CIE L* and redness (CIE a*)
presented the lowest value at the intermediate pH range of pH6.3~6.7.
Conversely, at pH24hr post-slaughter, fat and moisture
contents maintained the highest average values at the higher pH
range of pH>6.1, but protein content showed higher value at
the lower pH range of pH<5.7. Higher pH24hr appeared significantly lower shear
force, but higher water holding capacity. CIE L*,
a*, and b* values showed significantly higher values at the lowest
region of pH24hr.
Since meat quality characteristics seemed to be favored by consumers
in rather than at the range of pH5.7~6.1, which showed significant
differences of meat color, appearance, and meat juiciness, it
is suggested that production of pork meat to appropriate pH value
is performed by pig breeders and control measures taken during
pre- and post-slaughters.
Keywords: Berkshire; meat quality
trait; post-mortem pH; pH45min, pH24hr
ABSTRAK
Dalam usaha untuk
mengkaji perbezaan ciri-ciri kualiti daging bergantung kepada nilai pH bedah siasat, julat
pH telah dikelaskan
mengikut bedah siasat pH awal (pH45min) dan pH muktamad (pH24hr). Perbezaan ciri-ciri kualiti daging bergantung kepada jantina tidak diubah oleh
beberapa nilai,
kecuali ketebalan backfat dan kandungan
lemak. Nilai pH45min korelasi positif
dengan pHdif,
manakala pH24hr telah negatif dikaitkan dengan ringan (CIE L
*) dan kandungan
protein. Pada
pH45min selepas penyembelihan,
kandungan kolagen,
kandungan lemak, daya ricih, air memegang kapasiti dan kekuningan (CIE b
*) menunjukkan nilai
yang lebih rendah pada
julat pH yang lebih
tinggi pH> 6.7 berbanding dengan julat yang lain, tetapi CIE L * dan
kemerahan (CIE * a) menunjukkan
nilai yang paling rendah
pada julat pH pertengahan
pH6.3 ~ 6.7. Sebaliknya, di pH24hr selepas penyembelihan,
lemak dan
kelembapan kandungan mengekalkan nilai purata tertinggi pada julat pH yang lebih tinggi pH> 6.1, tetapi kandungan protein menunjukkan nilai lebih tinggi pada
julat pH yang lebih
rendah pH <5.7. pH24hr
menunjukkan daya ricih jauh lebih
rendah, tetapi
kapasiti pegangan air yang lebih tinggi. CIE
L *, *, dan nilai-nilai
* b menunjukkan nilai-nilai yang lebih tinggi di bahagian paling rendah di pH24hr.
Sejak ciri-ciri
kualiti daging seolah-olah digemari oleh pengguna di bukannya pada julat
pH5.7 ~ 6.1, yang menunjukkan perbezaan
yang signifikan pada
warna daging, rupa,
dan air daging,
adalah dicadangkan bahawa pengeluaran daging khinzir kepada nilai pH yang sesuai perlu dilakukan
oleh penternak
khinzir dan bergantung
kepada langkah-langkah
kawalan yang diambil semasa, sebelum dan selepas penyembelihan.
Kata kunci: Berkshire; pH bedah siasat; pH45min,
pH24h; sifat daging berkualiti
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*Pengarang untuk surat-menyurat; email: swkim@gntech.ac.kr