Ostalo
pH value - a quality indicator of sheep meat intended for processing
Marina Krvavica
orcid.org/0000-0002-4431-5958
; Veleučilište "Marko Marulić“, Petra Krešimira IV 30, Knin, Hrvatska
doc. Miljenko Konjačić
; Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska 25, Zagreb, Hrvatska
doc. Jelena Đugum
; Ministarstvo poljoprivrede, Ulica grada Vukovara 78, Zagreb, Hrvatska
Sažetak
The aim of this study was to determine the pH value of meat of adult sheep, 45 minutes after slaughter (pHi), the pH value of the meat
24 hours after slaughter (pHk) and changes in pH value of meat during the processing (pH 1th, 35th and 60th day of the processing)
and the infl uence of age, sex and castration, as well as hot carcass weight and length of the processing (length of the ripening) at the
pH values of meat and meat products. For this purpose, a total of 110 sheep Travnička Pramenka breed were slaughtered including 22
young eves ages up to 2.5 years (young eves), 22 adult eves at the age of 3-5 years old (adult eves), 22 eves older than 5.5 years (older
eves) and 44 rams extracted from the breeding of which 22 were uncastrated (uncastrated rams), and 22 were castrated by bloodless
method for at least 6 months prior to slaughter (wethers). Immediately after slaughtering, measuring the mass of warm carcass and
the pHi value in the m. longisimuss dorsi (MLD) in place between the 12th and 13th ribs were performed. After 24 hours of cooling the
carcases, measuring of the pHk was performed in the same place. With the aim of determining the infl uence of the weight of warm
carcases on the pH value of meat all the carcasses are divided into three weight groups (up to 30 kg, from 30.1 to 40 kg, from 40.1 to 50
kg). The study found that the pHi value of adult categories of sheep meat ranged from 6.51 in older eves to 6.70 in uncastrated rams,
while the same values in young eves (6.60), adult eves (6.55) and castrated rams (6.58) were similar. The biggest drop in pH after 24
hours was determined in the meat of uncastrated rams (from pHi = 6.70 to pHk = 5.32), which besides the impact of gender, may be a
consequence of higher body weight of the uncastrated rams. There was no eff ect of age, sex, castration and weight of the warm carcases
on pHi meat of adult sheep. However, the infl uence of gender on pHk value of the sheep meat was found, pHk value of meat of
the uncastrated rams (5.33) was signifi cantly lower (P <0.05) than pHk value of meat of the adult eves (5.46). Since the weight of warm
carcases of the uncastrated rams were highest in relation to other categories, excluding the covariates (weight of warm carcases) from
the model of analysis of variance, the diff erences in pHk value of meat between young eves and uncastrated rams was additionally
found. Along with the fact that the carcasses of the uncastrated rams had the greatest weight and the largest drop in pH post mortem,
above implies a potential impact of weight of warm carcases on pHk value of sheep meat. Although the pH of dried mutton (kastradina)
after 35 and 60 days of processing were not signifi cantly diff erent, however it has established the trend of pH sheep meat during
processing due to highly signifi cant diff erence (P <0.001) between the pH of raw sheep meat (pHk =5.39 and pH 1st day of processing=
5.36) and pH after 35 (6.44) and 60 days of processing (6.55).
Ključne riječi
pH value; sheep meat; processing of sheep meat
Hrčak ID:
112120
URI
Datum izdavanja:
15.8.2013.
Posjeta: 2.048 *