Classification accuracy of different pork quality evaluation methods in assessment of meat with lowered drip loss

Abstract

This study compared the diagnostic value of pork quality evaluation methods using different pH threshold values and time-points with muscle metabolites concentration threshold values measured 45 min. post mortem in assessment of meat with lowered drip loss. Samples of 100 longissimus dorsi (LD) (Landrace × Yorkshire) × Duroc fatteners were examined after slaughter for following parameters: muscle acidity in 35 min, 2 h, 3 h, 24 h and 48 h (pH1, pH2, pH3, pH24 and pH48), colour lightness (L*, a*, b*), meat yield after curing and thermal processing in 72 °C (technological yield), water-holding capacity (WHC) and drip loss in 48, 96 and 144 h (DL48, DL96, DL144). To verify the accuracy of analysed methods two groups were distinguished according to DL48, e.g. Low DL (DL48≤4%) and High DL (DL48>4%). In High DL pH1 to pH48 were statistically lower while L*, WHC, DL48, DL96, DL144 were statistically higher (P≤0.05). On the basis of pH-dependent methods classification to RFN (red, firm, normal), PSE (pale, soft, exudative), DFD (dark, firm, dry) and AM (acid meat) was performed and then the percentage share of Low DL and High DL among meat classified as RFN was evaluated. Despite most samples were classified as RFN Low DL share among them did not exceed 50%. If meat sample shows metabolites concentration below threshold value and was assigned to Low DL (or was assigned to High DL above threshold value) it was regarded as correctly classified. The most promising cut-off point (correct classification of 73%) was 45 µmol both for glycogen and lactate.

The effect of the ryanodine receptor gene on the reproductive traits of Welsh sows

“…Further increasing the competitiveness of production in the pig industry on the domestic market requires a transition to a more intensive level of its management (Vranken & Berckmans, 2017;Shin et al, 2018;Gómez et al, 2021). More attention is paid to the conditions of farming pigs (Kanis et al, 2004;López-Vergé et al, 2018;Mylostуva et al, 2022), their balanced feeding and growth intensity (Spring, 2020a(Spring, , 2020b, the latest approaches to meat quality assessment are used (Bankovska et al, 2020;Tarczyński et al, 2021), modern DNAtechnologies are increasingly involved Rudoman et al, 2017). The group of traits characterizing the reproductive qualities of pigs is no exception.…”