The Py-value as a characteristic feature of meat quality

The Py-value is a suitable parameter to express the meat quality. It is a m easure for the volume portion of cells in tissue, Membrane destruction caus es cell destruction which can be detected by a decrease of the Py-value. The correlation of Py with pH, as well as the drip loss is very high at the measuring time, 24 h p. m.The correlation of Py with the color of the meat as well as the sheer force are not so high. The Py-values depend on the time p. m., the different cuttings of the meat and the measuring places. Therefore, well defined measuring conditions are required. Py-24-threshold values (measuring time point is 24 h p. m.) were determined for the M. long, dorsi at the body of the slaughtered pig: Py-value > 50 g ood quality meat; Py-value 30...50 insignificance deficiency of the meat qu ality and Py-value < 30 high deficiency of the meat quality (PSE).