Early Postmortem Methods of Detecting Ultimate Porcine Muscle Quality

The purpose of this study was to evaluate in a commercial plant the relationship between some physiological measurements of muscle at 45 min. and quality measurements at 24 hr. postmortem and the relationship between these measurements and carcass composition traits. pH, temperature and rigor readings made at 45 min. postmortem were significantly correlated (P< .01) among each other as were all measurements of quality at 24 hr. postmortem. Of all measurements made at 24 hr. postmortem, percent transmission showed the highest relationship with pH, temperature and rigor measurement at 45 min. postmortem. Initial pH of the loin was more highly related with ultimate quality, as determined by the transmission value, than was ultimate pH of the longissimus. The variables useful in predicting ultimate muscle quality included 24 hr. subjective firmness score, 45 min. pH of the longissimus, expressible juice, initial temperature of the longissimus, ultimate subjective color score and ultimate pH of the longissimus. Initial pH and temperature of the longissimus accounted for 52% of the variation in transmission value. Of the carcass composition traits measured, only carcass length and subjective muscling score were found to be related with percent transmission. Fatback, LEA and carcass weight were not related with any of the quality measurements taken at 45 min. and 24 hr. postmortem. It is suggested that degree of muscling is related to the degree onset of rigor mortis and ultimate quality of the musculature.