August 15, 2006

Researchers say pH affects pork quality

Consumers and pork producers would soon have a new way to judge pork quality: by its pH levels, or how acidic it is.

Processors and packers are now seeking ways to maintain higher pH in their product as research indicates a strong link between higher pH levels and pork quality.

Ken Prusa, a professor of food science, said darker pork means less acidity, which leads to meat deterioration, discolouration and watery consistency.

Higher pH products tend to be more tender, juicy and flavourful, said Prusa. The finding opens doors to opportunities to add value to pork products, Prusa added. 

Research has identified three controllable factors that processors can use to increase pH levels: genetics, processing and stress levels.

One of the most important factors to ensure a higher pH is to chill a carcass rapidly. Chilling preserves the pH levels of pork, which deteriorate quickly in room temperatures.

In Japan, some stores are already pricing pork on the basis of their pH levels.

The increased demand is prompting processors and packers to pay more attention to pH levels, said Prusa.

Prusa hopes that through their work with packers and processors, more products with higher pH levels could be brought to market soon.