Relation among meat pH, color and tenderness- A review

Abstract

Meat quality is fundamentally influenced by postmortem biochemical changes, with pH decline playing a central role in determining both visual appeal and eating satisfaction. This review explores the interrelationships among meat pH, color, and tenderness, focusing on how variations in muscle acidification impact these key quality traits. A rapid pH decline at high carcass temperatures can result in pale, soft, exudative (PSE) meat, while an insufficient drop may lead to dark, firm, dry (DFD) meat—both of which are undesirable. Meat color is primarily governed by the chemical state of myoglobin, which is sensitive to pH-induced changes in muscle structure and oxygenation. Tenderness is likewise influenced by pH, as it affects the activity of endogenous proteolytic enzymes like calpains and the structural integrity of muscle fibers. Optimal tenderness and color are generally achieved when the ultimate pH ranges between 5.5 and 5.8. Extremely low or high pH values impair enzyme function and protein integrity, leading to poor textural and visual quality. This paper also highlights recent advancements in molecular biology and omics technologies that offer new insights into predicting and controlling meat quality through pH regulation. Understanding these complex relationships can help the meat industry refine processing techniques and improve consumer satisfaction.