Evaluation of some objective methods for measuring pork quality

Area of Science:

• Animal Science
• Food Science
• Meat Science

Background:

• Objective assessment of pork quality is crucial for the meat industry.
• Traditional methods rely on subjective panel scores, which can be inconsistent.
• Instrumental measurements offer a more standardized approach to evaluating meat quality.

Purpose of the Study:

• To evaluate several objective instrumental methods for estimating pork quality.
• To compare the accuracy of these methods against experienced panel visual scores.
• To determine the best instruments for assessing pork quality in both chilled cuts and hot carcasses.

Main Methods:

• Correlating instrument values (reflectance, fibre optic probe, pH, drip, Kapillarvolumeter) with expert panel visual scores.
• Measurements were taken on intact carcasses and after cutting at various points (shoulder, mid-loin, ham).
• Evaluated methods on both chilled pork cuts and hot carcasses.

Main Results:

• In chilled pork, the fibre optic probe (FOP(u)) and reflectometer showed strong agreement with panel scores (r=0.71 and 0.78).
• The fibre optic probe also provided a useful indication of meat quality in uncut carcasses.
• For hot carcasses, the fibre optic probe (FOP(l)) outperformed pH(l) in predicting panel score and reflectance.

Conclusions:

• Fibre optic probe and reflectometer are effective objective tools for assessing pork quality in chilled cuts.
• The fibre optic probe is advantageous for evaluating uncut carcasses.
• Different instruments show varying predictive power for panel scores and drip loss depending on whether the carcass is hot or chilled.