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How can a meat packer benefit from monitoring ultimate pH in fresh pork?

Ultimate pH is measured 24 hours after slaughter.
[1]. Animals that are difficult to handle and move through the plant may be related to lack of interaction with the pigs at the producer farm.
[2]. Better taste, better appearance and better juiciness are associated with higher ultimate pH in pork.
[3]. Higher ultimate pH in pork is associated with lower drip loss.

For further research please review
Dr. David B. Anderson literature related to lactate and meat quality in market hogs.
Dr. Ronald Klont article on influence of Ultimate pH on Meat Quality and Consumer Purchasing Decisions.
Dr. Elisabeth Huff-Lonergan article titled Water-Holding Capacity of Fresh Meat.