PIG-MEAT QUALITY PARAMETERS - WHC, HEME PIGMENT CONTENT AND INTRAMUSCULAR FAT

Variations in the haem pigment content, intramuscular fat, water holdi ng capacity and soluble muscle proteins were studied and related to se x and meat quality. PSE meat had the lowest pigment and intramuscular fat values, whilst the highest pigment concentration, WHC and SP were found in DFD meat. Differences attributable to the sex of the animal w ere, however, found in the parameters measured. None of the methods is in itself an adequate basis for classifying meat as DFD, normal or PS E.