PORK QUALITY AND METHODS OF ITS EVALUATION- A REVIEW
 
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Pol. J. Food Nutr. Sci. 2006;56(3):241–248
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ABSTRACT
The aim of this review was to present the basic meat quality deviations, criteria and methods identifying quality of meat as well as to define their outside values for selection in breeding herds and for classification of meat quality for the meat processing industry. Over the years 1988-2004, the research team of the Chair of Pig Breeding and Meat Science elaborated (determining the criteria and their threshold values) and verified the value and efficiency of six methods of diagnosing meat with qualitative defects, based on measurements of selected physico-chemical properties. Among those six methods five are post-slaughter and one is conducted on the live animal. On the basis of a wide range of studies one may state that special attention should be paid to three of the five post-slaughter methods of diagnosing the quality of pork. Those methods are based on the following criteria: pH1, R1 (CR=0.647**); pH1, pH24 (CR=0.641**); EC120, pH24 (CR=0.624* for technological usefulness traits and CR=0.770** for culinary traits of meat). These parameters determine, to a high degree, other qualitative and technological properties of pork (CR2 in 0.419, 0.411, 0.390 and 0.590, respectively). Those relations are interesting from a practical point of view. Each of these three methods may be used in breeding work and classification methods based on the values obtained for pH1 and pH24 as well as EC120 and pH24 are recommended for the meat industry.
ISSN:1230-0322