The colour of the adductor muscle as a predictor of pork quality in the loin.

The relation between measurements of colour made in the m. adductor (AD) at 45min or 20 h post mortem and the quality, assessed subjectively in terms of colour and waterholding capacity, of the m. longissimus (LD) in the loin was examined. The study used data from 100 pig carcasses exhibiting a wide range of meat quality from extreme PSE (pale, soft and exudative) to extreme DFD (dark, firm and dry). The subjective assessments were confirmed by objective measures of paleness (reflectance) and waterholding capacity (drip loss in storage) in the LD. Lightness (L(∗)) measured at 20h post mortem in the AD was the best potential predictor of loin muscle quality, explaining 59% of the variation in subjective and objective quality measures. Comparable measurements at 45min post mortem explained between 21% and 44% of the variation. The equation that described the relation between AD Lightness (L(∗)) and subjectively assessed LD quality was derived. This could be used to transpose the AD L(∗) values from a population of slaughtered pigs into nominal subjective scores for the LD, allowing the frequency of the five subjective quality groups (extremely DFD, slightly DFD, normal, slightly PSE, and extremely PSE) in the population of carcasses to be defined.