Post-Mortem pH and Temperature Changes in Berkshire and Maternal Whiteline Pigs
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Date
2025-05
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The Ohio State University
Abstract
The objective of this study was to analyze differences in pH and temperature decline across five muscle groups between Berkshire and maternal whiteline (Landrace × Yorkshire F1 progeny) pigs during the early post-mortem period. These physiological parameters are crucial for determining meat quality attributes such as tenderness, color, and water retention. The muscles examined included the longissimus dorsi (LD), psoas major (PM), semitendinosus (ST), triceps brachii (TB), and gluteus medius (GM). Data were collected from 10 pigs (n = 6 for Berkshire and n = 4 for maternal whiteline), with each muscle measured at six time points during the early post-mortem period (1, 3, 6, 9, 12, and 24 hours following slaughter). Least squares means were computed within each genotype for each muscle group using the MIXED procedure of SAS (SAS Inst. Inc., Cary, NC) and scatter plots were created to visualize the relationship between pH and time as well as temperature and time. To model these relationships, lines of best fit were applied using a power equation of the form y = ax^b, where y represents pH or temperature, and x represents time following slaughter. The results showed differences in the rate of pH and temperature decline between the two genotypes across all muscle groups. However, further statistical analysis would be needed to determine the broader implications of these findings. This study provides insight into how genetic differences between pig genotypes may affect post- mortem muscle behavior and offers a foundation for future research into genotype-specific factors influencing pork quality.
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Keywords
swine, pork quality, pH, postmortem muscle