Evaluation of Three Pork Quality Prediction Tools Across a 48 Hours Postmortem Period

Abstract

Numerous reports have evaluated the predictive ability of carcass probes for meat quality using measurements taken early postmortem or near 24 h. The intervening time period, however, has been largely ignored. In this study, the capacity of three probes [pH, electrical conductivity (EC), and grading probe light reflectance (GP)] to predict pork longissimus muscle quality (drip and cooking losses, Warner-Bratzler shear, L*, n = 30) was evaluated at 45 min, 90 min, 3, 6, 12, 24, and 48 h postmortem. The strongest relationships were observed between cooking loss and 6 h EC and GP (R 2 = 0.66, 0.72), and L* and GP (R 2 = 0.57-0.66, 12-48 h). pH was most valuable early postmortem (R 2 = 0.63, 90 min with cooking loss). GP at 6 h most effectively (R 2 = 0.84) predicted a two factor (cooking loss+L*) meat quality index. Results emphasize the predictive value of measures taken between 3 and 12 h postmortem.

Possible Muscle Fiber Characteristics in the Selection for Improvement in Porcine Lean Meat Production and Quality

“…To counteract this unfavorable development, it has been advantageous to consider new selection traits that positively relate to both muscle growth and meat quality (Lengerken et al, 1994). Several possible new selection traits have been suggested based on functional muscle properties (Lengerken et al, 1994;Maltin et al, 1997;Morel et al, 2006). One faction of these is represented by muscle fiber characteristics, which are well-described with respect to their morphological and physiological properties, as well as their importance for meat quality (Fiedler et al, 1999).…”

Association Between Single and Multiple Electrical Conductivity Measurements and Pork Quality Attributes

“…As a result, some countries introduced high quality pork production systems and chains that matches consumer demands in 21 st century (Verbeke et al, 2010;Grunert et al, 2011;Font-i-Furnols & Guerrero, 2014). The rise of consumers demands also imposed pork industry to perform pork quality evaluation on a continuous basis where electrical conductivity (EC) is of high interest due to its ability of direct use in abattoirs (Morel et al, 2006;Mörlein et al, 2007b;Jukna et al, 2012;Karamucki et al, 2015). In meat, direct electrical current can flow only around cells due to insulation of plasma membranes.…”

“…Although electrical conductivity is widely used as pork quality predictor there is still not enough information in literature about its measuring efficiency. Moreover, discordant opinions about its usefulness are noted and sparse knowledge about the potential of multiple measurements is available Morel et al, 2006;Mörlein et al, 2007b;Czyżak-Runowska et al, 2010;Jukna et al, 2012). The aim of this study was to determine the usefulness of single and multiple electrical conductivity measurements in the abattoir at 35 minutes, 2, 3 and 24 hours post mortem in pork quality attributes evaluation.…”