Evaluation of some objective methods for measuring pork quality

Several objective methods for estimating pork quality were evaluated, by correlating instrument values against visual scores by an experienced panel. The measurements examined were reflectance, fibre optic probe, pH, drip and Kapillarvolumeter values. Measurements were made on intact carcasses or after cutting across at the shoulder, mid-loin and ham. In chilled pork cuts, the fibre optic probe (FOP(u) value) and reflectometer agreed most closely with panel scores (r = 0·71 and 0·78, respectively). The probe has the added advantage of providing a useful indication of meat quality in the uncut carcass. Drip loss was about equally correlated with FOP(u), reflectance and Kapillarvolumeter values (r = 0·7 in all cases). In hot carcasses, the fibre optic probe (FOP(l) value) was superior to the pH(l) value for predicting panel score (r = 0·76 and -0·53 respectively) and reflectance (r = 0·80 and -0·60), whereas pH(l) was better than FOP(l) for predicting drip loss (r = -0·65 and 0·55).