P y—a parameter for meat quality

Abstract

The P y is a parameter which assesses the integrity of the cell membranes. It is a direct indicator for the volume fraction of cells surrounded by insulating cell membranes. The P y has been shown to correlate well with meat quality parameters like the drip loss or pH. It is a useful parameter for the discrimination between normal suited meat and PSE meat. The measurement is instantaneous and nondestructive. Due to aging of meat, P y depends on the time post mortem. It shows the highest significance between 4 and 24 h p.m.