DETERMINATION OF PSE DEFECTS IN THE PIG M EAT USING THE ELECTRIC-CONDUCTIVITY IN SLAUGHTER PIGS WITH RESPECT TO THE LENGTH OF THEIR TRANSPORTATION AND RESTING TIME BEFORE THE SLAUGHTER

In a set of 3 566 slaughter pigs of 14 different genotypes electric co nductivity (EV(1)) was measured 40-50 minutes post mortem in MLT and M S muscles by conductometer EV plus. Slaughter pigs were divided into 1 5 groups according to the distance of transportation (up to 10, 20, 40 and more than 40 km) and resting time before slaughter (up to 1, 2 an d 4 hours and over 18 hours). Average EV(1) value of both muscles and percentage of defective and normal pork were determined. The highest a verage EV(1) values in MLT and MS muscles were attained by slaughter p igs transported on the shortest distance, i.e. to 10 and 20 km with a rest before slaughter lasting to I hour. The highest per cent occurren ce of meat defect PSE in MLT and MS muscles was found in a group of sl aughter pigs transported to a distance up to 10 and 20 km with a rest before slaughter to 1 and 4 hours. The highest occurrence of PSE meat was detected in the group of slaughter pigs transported to 20 km with a pre-slaughter rest to 2 hours. In addition, a tendency to slightly h igher occurrence of PSE meat with longer distance of transportation an d length of pre-slaughter rest. The pH(1) method used in a similar set of slaughter pigs showed significantly higher incidence of PSE meat d efect in MLT and MS muscles. It is necessary to lay down an optimum ti me limit to detect the PSE meat defect by the EV(1) method post mortem in MLT and MS muscles to acquire the results comparable with those fo und by the pH(1) method. The EV(1) method is simpler and faster for pr actical monitoring of PSE meat defect compared with the pH(1) method.