Technological Quality of Meat for Processing 31 Figure 2.1. Effect of excess hydrogen ion (pH decrease) on water located in muscle tissue. Duroc/Landrace, and Duroc/Hampshire drip loss, poor WHC, and pale color of pale, experienced purge losses of 12–13%. soft exudative (PSE) pork (Bendall and Genetics appears to play a significant role in Wismer-Pedersen 1962). Development of the WHC. PSE condition may also be due to denatur- In addition to pH decline, alterations in ation and precipitation of sarcoplasmic pro- carcass temperature can have significant teins onto myofibrillar proteins (Joo et al. effects on meat quality (tenderness and 1999). The genetic profile of pigs that produce WHC)
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