Examinations concerning the evaluation of meat quality of sheep carcasses - in order to establish guidelines

In order to evaluate the substantial composition of beef and pork guideline s for pH-value as well as water holding capacity are laid down in the "Allg emeine Verwaltungsvorschrift uber die Durchfuhrung der amtlichen Untersuchu ngen nach dem Fleischhygienegesetz" (VwVFlHG) from December 11th 1986. For mutton there also exist guidelines for the pH-value but not for the water h olding capacity. The aim of the present study was to verify the existing pH -guidelines by examining 305 sheep carcasses. Furthermore, the suitability of water holding capacity and electrical conductivity as quality parameters for mutton was to be investigated and guidelines were to be established. The examinations carried out confirmed the pH(1) of 5.8 or lower determined in the VwVFlHG as guideline for accelerated glycolysis. To distinguish bet ween mutton with normal glycolysis and delayed or incomplete glycolysis a p H(ULT) of 6.2 proved to be more reliable than the pH(ULT) of 6.4 laid down in the VwVFlHG, however. - The determination of the water holding capacity and the electrical conductivity were not applicable as exclusive methods fo r the evaluation of meat composition because of the considerable variation of the values obtained. However, they proved to be a useful supplement to p H measurements. On the one hand, in connection with the pH(1)-values the Q- values allowed the detection of "PSE-meat" and on the other hand, a signifi cant negative correlation (p < 0,05) was obtained between the electrical co nductivity and the water holding capacity. Therefore, the following guideli nes were established: 1. accelerated glycolysis: Q-value: < 0.3; LF-value ( 45 min p.m.): > 4.4 mS/cm; LF-value (24 h p.m.): > 4.8 mS/cm; 2. delayed gl ycolysis: Q-value: > 0.4.