INSTRUMENTAL EVALUATION OF MEAT QUALITY C HARACTERISTICS OF BELGIAN SLAUGHTER PIGS

The objective measurements of acidity (pH), light scattering (FOP), co nductivity (PQM) light absorption (Gofo), lightness (Labscan L), redn ess (Labscan a), yellowness (Labscan b*) and water holding capacity ( WHC) were evaluated for their suitability in estimating meat quality i n a population of about a thousand slaughter pigs. The animals were di vided in three meat quality categories based on pH(1): 21.2 % of the c arcasses belonged to the PSE class, 10.4 % to the slightly PSE class a nd 68.4 % were considered as normal meat. As expected, all the measure d meat quality parameters, except Labscan a, showed significantly dif ferent results between the PSE and the normal meat class. Even between the normal meat and the slightly PSE meat most of the parameters were significantly different. The parameters measured in the slaughterline (45 min. post mortem) were significantly correlated with each other: pH(1)-FOP1 (-0.72), pH(1)-PQM(1) (-0.69), FOP1-PQM(1) (0.80). The pred ictability of the ultimate meat quality (paleness, hue, exudative) wit h the initial measurements in the slaughterline was rather low. Princi pal component analysis showed that 56 % of the total variation in the different meat quality parameters could be explained by the first thre e principal components. Based on the first principal component a disti nction could be made between PSE and normal meat, but the intermediate slightly PSE meat class strongly overlapped with both meat categories . The best parameters for the prediction of PSE meat, based on pH(1), were FOP1 and PQM(1).