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Evaluation of lean meat quality in pigs using two electronic probes
P D Warriss1, S N Brown, C Lopez-Bote
1AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY, UK.
Meat Science
|November 8, 2011
Summary
The Danish Fat-O-Meater (FOM) and Fibre Optic Probe (FOP) show high correlation with pig meat quality traits like reflectance and drip loss 20 hours post-mortem. However, they cannot reliably classify meat into normal, PSE, or DFD categories.
Area of Science:
- Animal Science
- Meat Science
- Food Technology
Background:
- Accurate prediction of lean meat quality is crucial for the pork industry.
- Objective measurement tools are needed to assess meat quality traits.
Purpose of the Study:
- To evaluate the Danish Fat-O-Meater (FOM) and Fibre Optic Probe (FOP) for predicting lean meat quality in pig carcasses.
- To assess the probes' ability to differentiate between normal, pale soft exudative (PSE), and dark firm dry (DFD) meat.
Main Methods:
- The study involved 76 pig carcasses with varying M. longissimus dorsi quality.
- Probing was conducted at 45 minutes and 20 hours post-mortem.
- Correlations were calculated between probe values (FOM(u), FOP(u)), reflectance, drip loss, and subjective quality assessments.
Main Results:
- At 20 hours post-mortem, high correlations were observed between probe values and reflectance, drip loss, and subjective color-structure scores (r values ranging from 0.73 to 0.90).
- However, probe values at 20 hours post-mortem could not unambiguously classify carcasses into normal, PSE, or DFD categories.
- Correlations between probe values at 45 minutes post-mortem and ultimate meat quality measures were significantly lower, with poor differentiation capabilities.
Conclusions:
- The FOM and FOP probes show potential for predicting certain lean meat quality attributes when used 20 hours post-mortem.
- These probes, however, are not sufficiently accurate for classifying pig carcasses into distinct meat quality categories (normal, PSE, DFD) at either 45 minutes or 20 hours post-mortem.
