Comparison of different criteria used to categorize technological quality of pork

• Main Authors: Henrique Pereira Cazedey, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
• Format: Article
• Language: English
• Published: Universidade Federal de Santa Maria
• Series: Ciência Rural
• Subjects: PSE; DFD meat; color; exudation; pH
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202241&lng=en&tlng=en

ABSTRACT: Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating pork quality classification of a same data by different criteria proposed in the literature. In 60 pork loins (Longissimus thoracis muscle), initial pH (pH45min) and R-value were evaluated after 45min post mortem between the 9th and 10th ribs, and ultimate pH (pH24h), objective color and water-holding capacity were evaluated 24h post mortem in two 2.54cm thick steaks cut between the 9th and 11th ribs to be classified into PSE (pale, soft and exudative), RSE (reddish-pink, soft and exudative), RFN (reddish-pink, firm and non-exudative) or DFD (dark, firm and dry) quality. Frequency distributions of quality categories differed (P<0.001) among criteria, which resulted in large variations: 3 to 68% PSE; 0 to 73% RSE; 5 to 68% RFN; 0 to 22% DFD; and 0 to 33% unclassified samples. A same sample may be classified into different quality categories according to the criterion utilized, which results in large variations in frequency distributions and also in quality attributes. Therefore, the classification of pork quality depends on the adopted criterion, which indicated the need for international standardization, so that pork quality can be determined efficiently and effectively.