Objective ascertainable indicators of pork quality
Scheper, J.
Deutsche Tierärztliche Wochenschrift 95(6): 227-231
1988
ISSN/ISBN: 0341-6593 PMID: 3046899 Document Number: 307220
The slaughter value of a carcass is determined by its fraction of muscle and fatty tissue, and by their characteristics which are important for quality. By including several points of measurement, the fraction of muscular tissue can be estimated with satisfactory reliability. In practice this has been realized by the development of grading instruments. A paramount definition of meat quality, however, is presently only possible in subjective terms. Objectively, only variations in characteristics can be measured. Statements about essential characteristics can be done on those which allow a differentiation between desired quality characteristics and defective ones (PSE and DFD meat). Suitable methods of measurement are: pH, electrical conductivity, and colour brightness at 1 and 24 hours post mortem. These results correlate strongly. It is possible to evaluate with one measurement both quality areas (meat proportion and meat characteristics) by using the grading systems FOM and HGP. All other methods demand two measurements.