Effect of Different Rates of Postmortem pH Decline on the Technological Quality of Calabrian Capocollo

Ninety carcasses from cross-bred pigs [Duroc × (Landrace × Large White)] were examined to study the effect of postmortem acidification rate on weight loss during the processing of protected designation of origin Calabrian Capocollo. The pH was measured in the loin at the 6th rib at 1, 3, and 6 h postmortem. Thirty-four carcasses were selected on the basis of pH decline at 3 h: slow (pH3 > 6.20, n = 11), intermediate (5.91 > pH3 ≤ 6.20, n = 11), and fast (pH3 ≤ 5.90, n = 12). Before and after curing and ripening, the Capocollo weights were recorded and the respective losses (%) were calculated. At 1, 3, and 7 days postmortem, measurements of pH, color, and water holding capacity (WHC) were recorded from adjacent loin samples. Fast acidification was associated with a lighter color and lower WHC of fresh meat but did not affect weight loss after curing and ripening, which were very similar between the three groups.