pH and Pork Quality
This symposium was presented on June 23, 2000 following the 53rd Reciprocal Meat Conference of the American Meat Science Association in Columbus, Ohio. The symposia was sponsored by the National Pork Producers Council.
Proceedings of the Symposia
Program participants submitted papers and/or PowerPoint presentations for distribution on this site. Power Point presentations have been converted to Adobe Acrobat Files (PDF). Proceedings articles are also found in Adobe Acrobat format and require the free Acrobat Reader software which can be downloaded at www.adobe.com.
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Introduction
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Why pH is Important - Eva Tornburg, Lund University, Sweden
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The Commercial Value of pH - Roger Johnson, Triumph Pork Group, Farmland Foods
pH Relationships to Quality Attributes
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Color - Melvin Hunt, Kansas State University, Manhattan, Kansas
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Water Holding Capacity - Riette van Laack, University of Tennessee, Knoxville, Tennessee
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Tenderness - Elisabeth Lonergan - Iowa State University, Ames, Iowa
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Flavor - Ken Prusa - Iowa State University, Ames, Iowa
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Shelf Life - Jennifer Johnson - Keystone Foods, Bala Cynwyd, Pennsylvania
Factors Influencing pH Values
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Biological - Andrzej Sosnicki, Pig Improvement Company, Franklin, Kentucky
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Process - Neville Gregory, SARDI, Australia
Measuring pH
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Measuring pH - Jan Andersen, DMRI, Denmark
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Measuring pH for QA/QC - Collette Shultz Kaster, Premium Standard Foods, Milan, Missouri
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Measuring for Producer Communication - Len Huskey, Swift & Company, Greeley, Colorado