Usefulness of pork meat quality classes criteria in assessing of its culinary value

Abstract

The aim of the study was to determine the usefulness of criteria (pH, R1 and EC) used to determine pork quality classes (RFN, PSE, DFD and AM) in assessing culinary value characteristics of pork. The study was carried out on 320 fatteners from the mass population in the spring-autumn season. Rearing conditions, pre-slaughter handling and carcass handling were the same for all animals. The fatteners were similar in terms of hot carcass weight (87.09 ±4.05 kg) and lean meat content (56.68 ±3.01%). The statistically significant correlations found confirmed that basic pork quality criteria are suitable for assessment of selected parameters of culinary value that are important to the consumer. To obtain more precise conclusions regarding the suitability of basic pork quality criteria (pH1, pH24, pH48, R1, EC2 and EC24) for estimation of characteristics of culinary value, canonical analysis should be used to determine the relationships between two sets of variables: independent (basic criteria of pork quality classes) and dependent (basic culinary values of pork).

Expression levels of filaggrin-2 in relation to drip loss in pigs

“…The pH at 24 h postmortem in this study is high. The negative correlation between pH and drip loss has been reported [ 28 , 29 ]. The drip loss varies according to postmortem metabolism as a result of ATP degradation and the rate of acidification [ 30 ].…”