ASSOCIATION BETWEEN SINGLE AND MULTIPLE ELECTRICAL CONDUCTIVITY MEASUREMENTS AND PORK QUALITY ATTRIBUTES

Abstract

The aim of this study was to determine the usefulness of single and multiple electrical conductivity measurements done directly in abattoir in pork quality attributes evaluation. 82 commercial hybrid fatteners (41 barrows and 41 gilts) originated from the same breeder and reared under the same environmental conditions were slaughtered at approximately 110 kg live weight. Electrical conductivity was measured at 35 min. (EC₃₅) and 2 (EC₂), 3 (EC₃) and 24 hours post mortem (EC₂₄). Pork quality was characterised after slaughter by meat acidity (pH) measured at 35 min. and 24 hours, meat colour parameters (CIE-L^*a^*b^* system) at 24 h, drip loss at 48 h (DL₄₈), 96 h (DL₉₆) and 144 h (DL₁₄₄), water holding capacity (WHC) and tenderness at 48 h and 144 h expressed by shear force (N/cm²). Electrical conductivity was rather weakly correlated with pork quality traits (the highest Pearson’s r, e.g. 0.30 was noted both for EC₂ and a^* and DL₄₈). Highest C_r and C_r² values for single and multiple electrical conductivity measurements and sets of pork quality traits were noted for drip loss and water holding capacity (0.42^** and 0.29 and 0.57^** and 0.32 respectively) while for most of remaining sets no statistical significance were found. It could be presumed then that electrical conductivity are not useful predictor of pork quality attributes that could be performed directly in abattoirs (besides drip loss and water holding capacity to some extent). Therefore it is suggested to revise this parameter use in pork quality evaluation however further examination covering larger population of fatteners should be performed.