Relation among meat pH, color and tenderness- A review

Abstract

The quality of meat depends on postmortem biochemical changes where pH plays a vital role in determining visual appearance and eating quality. This review aims to explore the interrelations among meat pH, color, and tenderness, focusing on how variations in muscle pH affect these key qualities. A rapid pH drop at high carcass temperatures can lead to pale, soft, exudative (PSE) meat while an insufficient drop may cause dark, firm, dry (DFD) meat. Both cases are undesirable. Color of meat mainly depends on the chemical state of myoglobin, which is sensitive to changes in pH that affect muscle structure and oxygen levels. Tenderness is also affected by pH because it has impact on the action of natural proteolytic enzymes like calpains and the strength of muscle fibers. Optimal tenderness and color can be obtained when the ultimate pH is between 5.6and 5.9. Insightsof this article can help meat industry to improve processing methods and enhance consumer satisfaction.