Abstract
ABSTRACTHalothane positive pigs (24) were placed on water treatments containing sodium bicarbonate (BC, 12.6 g/L), ammonium chloride (AC, 8 g/L) or no additive for 4 days and slaughtered. Halothane negative pigs (8) also were slaughtered. Loin roasts were aged for periods of 1 or 7 days. Loin roasts from animals treated with AC were scored (P<0.05) less firm, juicy, more tender and mealy than roasts from other halothane positive and halothane negative animals. No difference in sensory properties occurred with aging. Juiciness and off‐flavor intensity were positively related to blood bicarbonate and base excess.
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