| 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... |
