Variation of the sensory quality within the m. longissimus thoracis et lumborum of PSE and normal pork

Abstract

This study evaluated the variation in instrumental and sensory meat quality within the m. longissimus thoracis et lumborum of carcasses with normal and PSE meat. Out of 80 slaughtered pigs, respectively, 9 and 7 carcasses were selected with a pH30 value > or=5.80 (normal pork) and a pH30 value <5.80 (PSE pork). Instrumental and sensory meat quality measurements were performed at three locations on these carcasses: longissimus thoracis (LT), longissimus thoracis et lumborum: (LTL—mid-loin) and longissimus lumborum (LL). Meat of the thoracis site (LT) was paler, but more favourable for pH45, cooking loss, juiciness, tenderness and preference scores than meat of the mid-loin part. The lumborum site (LL) was more or less in between the other two locations for meat quality, but closer to the LTL than the LT site. The meat quality variation within the m. longissimus thoracis et lumborum followed a similar pattern for normal and PSE carcasses. It can be concluded that the mid-loin part is best suited as a reference place for meat quality assessment, if one wants to eliminate carcasses with unacceptable meat.