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Updated: May 27, 2026

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Control of post mortem pH decrease in pig muscles: experimental design and testing of animal models.

P Henckel1, A Karlsson, N Oksbjerg

  • 1Department of Product Quality, Danish Institute of Agricultural Sciences, Research Centre Foulum, Box 50, DK-8830 Tjele, Denmark.

Meat Science
|November 9, 2011
PubMed
Summary

Pre-slaughter stress in pigs, including exercise and adrenaline, significantly impacts post-mortem muscle pH decline. Different muscle types also show varied pH and temperature changes, influencing meat quality.

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Area of Science:

  • Meat Science
  • Animal Physiology
  • Post-mortem Muscle Biochemistry

Background:

  • Resting muscle glycogen and creatine phosphate (CP) levels influence post-mortem pH decline.
  • Pre-slaughter conditions can alter these muscle energy stores, affecting meat quality attributes.

Purpose of the Study:

  • To investigate how different pre-slaughter stress models affect post-mortem pH and temperature decline in pig muscles.
  • To determine the influence of muscle type on these post-mortem changes.

Main Methods:

  • Four pre-slaughter models were used: control (A), treadmill exercise (B), adrenaline injection (C), and combined exercise/adrenaline (D).
  • Post-mortem pH and temperature were monitored in M. longissimus dorsi, M. biceps femoris, M. semimembranosus, and M. psoas major over 24 hours.

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  • Muscle glycogen and CP levels were manipulated to induce varying pH decreases.

    • Main Results:

    • Models C and D (adrenaline/exercise) resulted in significantly higher ultimate pH compared to control (A) and exercise-only (B) models.
    • Muscle type significantly affected the rate of pH decrease, with M. biceps femoris showing the fastest decline and M. semimembranosus the slowest.
    • Exercise bouts elevated muscle temperature in the first hour post-bleeding.

    Conclusions:

    • Pre-slaughter stress, particularly adrenaline, plays a crucial role in modulating post-mortem pH decline in pig muscle.
    • Muscle-specific characteristics significantly influence post-mortem pH and temperature kinetics.
    • Environmental factors, rather than inherent muscle traits, likely cause variations in ultimate pH.