The Hampshire effect
Besides the pig breeds that are mentioned in the course text used in this course, there is one callled Hampshire. Today this breed is commonly used in many countries in Europe and in the U.S.A. Reasons for using this breed in the breeding programs, are for example good mother properties, and the meat has a higher eating quality. There is, however, one problem with this breed for the meat processing industry. That is the final pH. In the simulations used in this course, we have assumed a final pH of 5.5. In this Hampshire breed, the final pH is much lower; pH ~5.3.
The problem for you to work with is this so-called Hampshire effect. You should simulte the effect of a low final pH on meat quality, and compare the results with a normal and a PSE meat. If you found any differences, you should suggest how to deal with these in order to reduce them. Draw figures to visulise the different meat types.
Send your answers and comments by email to: Anders.Karlsson@lmv.slu.se