Repeatability of taste panel tenderness scores and their relationships to objective pig meat quality traits

Repeatabilities of 12 meat quality measurements were calculated as a value for the accuracy of those measurements. Sixty-four Duroc and Dutch Yorkshire boars and gilts were slaughtered during 8 wk. The repeatabilities between carcass halves within animals were .53 for repeated taste panel tenderness scores based on 12.4 observations of different panelists per mean, .08 for two repeated tenderness scores of different panelists within one animal, .50 for two repeated tenderness scores of one panelist within one animal, and 41 for repeated measurements of maximum shear force. Repeatabilities of other meat quality traits ranged from .29 for cooking loss to .76 for the Minolta L* color coordinate. The phenotypic correlation between tenderness assessed by a panel and maximum shear force was -.50. The phenotypic correlation between those traits corrected for measurement errors was -.74. A correlation of zero was found between the total amount of collagen and meat tenderness, between amount of intramuscular fat and tenderness, and between ultimate pH and tenderness. The other correlations with meat tenderness ranged from -.00 for Minolta b* color coordinate to -.44 for drip loss. It was concluded that the measurement of maximum shear force can be used as an effective indicator of pig meat tenderness.