Classification Accuracy Of Different Pork Quality Evaluation Methods In Assessment Of Meat With Lowered Drip Loss

This study compared the diagnostic value of pork quality evaluation methods using different pH threshold values and time-points with muscle metabolites concentration threshold values measured 45 min. post mortem in assessment of meat with lowered drip loss. Samples of 100 longissimus dorsi (LD) (Landrace x Yorkshire) x Duroc fatteners were examined after slaughter for following parameters: muscle acidity in 35 min, 2 h, 3 h, 24 h and 48 h (pH(1), pH(2), pH(3), pH(24) and pH(48)), colour lightness (L*, a*, b*), meat yield after curing and thermal processing in 72 degrees C (technological yield), water-holding capacity (WHC) and drip loss in 48, 96 and 144 h (DL48, DL96, DL144). To verify the accuracy of analysed methods two groups were distinguished according to DL48, e.g. Low DL (DL48 <= 4%) and High DL (DL48>4%). In High DL pH(1) to pH(48) were statistically lower while L*, WHC, DL48, DL96, DL144 were statistically higher (P <= 0.05). On the basis of pH-dependent methods classification to RFN (red, firm, normal), PSE (pale, soft, exudative), DFD (dark, firm, dry) and AM (acid meat) was performed and then the percentage share of Low DL and High DL among meat classified as RFN was evaluated. Despite most samples were classified as RFN Low DL share among them did not exceed 50%. If meat sample shows metabolites concentration below threshold value and was assigned to Low DL (or was assigned to High DL above threshold value) it was regarded as correctly classified. The most promising cut-off point (correct classification of 73%) was 45 mu mol both for glycogen and lactate.