Instrumentation to Measure Pork Quality

Cannon et al. (1995) describe pork “quality” as being associated with such characteristics as freshness, wholesomeness, grade, color (appearance), eating satisfaction and processing attributes (functionality). Grandin (1994) reported that ultimate pork quality is the responsibility given 50% to the producer and 50% to the packer. The producer is responsible for selection of swine genotypes that possess acceptable pork quality traits, must provide environmental conditions to optimize composition (growth) and quality of the final food product, and must guarantee proper care and handling to the point of delivery to the packing plant. The packer accepts the responsibility of optimizing preand post-slaughter conditions to ensure optimal meat quality. The terms of this discussion will define quality as the economic attributes that affect pork functionality (use in further processed or value-added products) and consumer acceptance (retail marketability). Solutions to the problem of poor pork quality have been confounded by the large number of factors attributed to the reduction in the various aspects of quality. Cannon et al. (1995) listed eight production and processing factors which influence pork quality characteristics: 1) genetics; 2) nutrition; 3) growth promotants; 4) pre-slaughter handling and transportation; 5) immobilization (stunning procedure); 6) dehairing; 7) post-slaughter handling; and 8) packaging and storage. Development or identification of electronic equipment used for measurement of pork quality must account for, or attempt to quantify, functional quality from basic meat biochemical, physiological, molecular, and structural factors that influence ultimate pork quality. Standards for Quality Measurement