Historically, research involving the pH decline of pork has been conducted under university conditions with the use of electrical stunning and conventional chilling (minimum temperature > -10). Most large commercial slaughter plants in the U.S. currently use CO2 stunning and many have some form of accelerated chilling of the carcass. With ante-mortem stress level of the pig and post-mortem carcass temperature decline being 2 of the major factors affecting post-mortem pH decline rate, it should be expected that the pH decline rate may be different in current commercial conditions when compared with the literature. Our work has focused on developing methods to measure pH and temperature decline in short intervals (5 min, 15 min, 30 min, or 1 h) and determine the critical time periods to manage the chilling process in order to slow pH decline and obtain higher ultimate pH levels (20h). This research indicates the potential to alter the carcass chill curve to make precision adjustments in the quality of pork.

中文翻译：

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73 使用宰后 pH 值和温度下降的新鲜猪肉质量的商业管理

从历史上看，涉及猪肉 pH 值下降的研究是在大学条件下使用电击晕和常规冷却（最低温度 > -10）进行的。美国大多数大型商业屠宰厂目前都使用二氧化碳致晕技术，而且许多屠宰场都采用某种形式的加速屠体冷却。由于猪的宰前应激水平和屠宰后胴体温度下降是影响宰后 pH 下降率的两个主要因素，因此可以预期，与目前的商业条件相比，pH 下降率可能会有所不同。文学。我们的工作重点是开发在短时间内（5 分钟、15 分钟、30 分钟、或 1 小时）并确定管理冷却过程的关键时间段，以减缓 pH 值下降并获得更高的最终 pH 值（20 小时）。这项研究表明改变胴体冷却曲线以精确调整猪肉质量的潜力。