Abstract
Three experiments were designed to clarify the relationships between halothane sensitivity, ultimate pH (mainly depending on muscle glycolytic potential) and meat quality in the five porcine breeds extensively used for crossbreeding in France, i.e. Large White, Pietrain, French Landrace, Belgian Landrace and Hampshire. The low technological quality of meat from Hampshires was explained by the low ultimate pH characterizing this breed. Conversely, in Landrace and especially in the Belgian Landrace, the high value of meat ultimate pH prevented to some extent the unfavourable influence of halothane susceptibility on meat quality. It is concluded that there is a need to further study the factors governing muscle glycolytic potential at slaughter, especially those controlling resting glycolytic potential.
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