Question

Describe why pH has an effect on the tenderness of meat.

Answer 1

Meat quality is defined by the compositional quality (lean to fat ratio) and palatability (appearance, juiciness, tenderness, and flavor) of meat.

The pH of muscle/meat is a measurement of acidity.

In a normal living muscle the pH is approximately 7.2.

Glycogen is broken down to lactic acid when muscle turns into meat. The pH of meat can range from 5.2 to 7.0. The highest quality products tend to fall in the pH range of 5.7 to 6.0.

Both the rate and extent of post-mortem pH fall will influence meat quality characteristics.

Pale, Soft, and Exudative (PSE) meat commonly results from a rapid breakdown of glycogen into lactic acid after slaughter.

This rapid pH fall can be seen in pigs carrying the halothane gene (stress gene).

The ultimate pH is determined by the extent of the pH decline at 24 hours after slaughter.

The variation in ultimate pH influences factors such as colour and the ability of the meat to retain water.

A low ultimate pH results in meat proteins having decreased water-holding capacity and a lighter colour. Conversely, a higher ultimate pH will give a darker colour and less drip loss.

Ultimate pH also impacts eating quality characteristics such as juiciness, tenderness, and taste.