Acid/Base Status of Stress Susceptible Pigs Affects Cured Ham Quality |
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| Authors: | PJ SHAND JA BOLES JF PATIENCE AR McCURDY AL SCHAEFER |
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| Affiliation: | Authors Shand and McCurdy are with the Dept. of Applied Microbiology &Food Science, Univ. of Saskatchewan, Saskatoon, SK S7N 0W0, Canada.;Author Boles, formerly with the Dept. of Animal &Poultry Science, is with MIRNZ, Hamilton, New Zealand.;Author Patience is with Prairie Swine Centre Inc., Saskatoon, Saskatchewan.;Author Schaefer is with the Agriculture Canada Research Station, Lacombe, Alberta. |
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| Abstract: | Twenty-four halothane positive (HP) 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 treated HP hogs). Blood pH, carbonate and chloride concentration (day 3) were related to cured ham quality, indicating that acid-base balance may influence subsequent meat quality. Use of an alkaline salt provided little protection against PSE. |
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| Keywords: | PSE ham acid-base physiology halothane+ processing quality |
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