Sensible recording of PSE-dependent quality traits in pork

The far greatest part of the economically meaningful quality variation in p ork is connected with the PSE status whose direct characteristics (pale col our, wateriness) can hardly be determined in the slaughter-house practice. Therefore it is advisable to use alternative criteria which can be measured fast and with less expense. With this in mind pH value, passive-electrical properties (electrical conductivity, impedance) and colour parameters (ref lection) measurable with probe instruments are most important. To record th em in a sensible way, requires the consideration of post mortal changes in the muscle tissue and the consequences arising from this for the choice of suitable measurement times. In addition, specific features at the different methods with regard to localization, treatment of the material to be inves tigated and the respective equipment have to be noticed. In this paper sugg estions on the choice of methods and a standardized procedure will be deriv ed.