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Unpublished Paper
Processing Factors Affect Fresh Pork Color and Water Holding Capacity
Animal Industry Report
  • G. Mendez, Iowa State University
  • Elisabeth J. Huff-Lonergan, Iowa State University
  • Steven M. Lonergan, Iowa State University
Extension Number
ASL R1989
Publication Date
Animal Products
Summary and Implications
It is well understood that many producer inputs influence fresh pork quality. These inputs include swine genetics, nutrition and handling. It is necessary to develop harvest procedures that maintain the quality defined by preslaughter inputs. Maintenance of quality is a key component during the harvest and chilling phase of the pork production chain. The results of this project are important because they demonstrate that subtle differences in the harvest process have the potential to improve fresh pork color and water holding capacity. Proteins that contribute to pork color and water holding capacity are damaged by a combination of high temperature and acid (low pH) conditions. The shorter duration of scalding used in this study resulted in an earlier initiation of carcass chilling, a slightly lower loin temperature 2 hours postmortem, and a higher loin pH 2 hours postmortem. The end result is an improvement in pork color and water holding capacity.
Copyright Holder
Iowa State University
Citation Information
G. Mendez, Elisabeth J. Huff-Lonergan and Steven M. Lonergan. "Processing Factors Affect Fresh Pork Color and Water Holding Capacity" (2005)
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