Characterization of pork freshness

Freshness is one of the most important criteria for meat quality. During th e last years emphasis has been layed on research to evaluate rapid and obje ctive indicators for meat freshness. Therefore chemical and physical method s are alternatives regarding traditional microbiological and organoleptic e xamination. The K- and b*-values are found to be suitable to determine fres hness degrees of aerobical stored pork (at 4 degrees C). These parameters c orrelate significantly with the dominant microflora of meat surface and org anoleptic criteria. However, the results of this study underline, that one single parameter is insufficient to do justice to the criteria mentioned in the literature.