Effects of transportation at high ambient temperatures on physiological responses, carcass and meat quality characteristics of three breeds of Omani goats

The experiment was designed to determine the effects of short road transportation in an open truck during the hot season on live weight shrink, physiological responses, carcass, and meat quality characteristics in three breeds of Omani goats. Forty-two male goats (12 months of age) representing equally three breeds of Omani goats (Batina, Dhofari, and Jabal Akhdar) were divided into two groups: 2 h transportation stress (TS) or not transported (NT). The NT group remained unstressed in holding pens with feed and water provided ad libitum prior to slaughter, while the TS group was transported on the day of slaughter 100 km in an open truck. The average temperature during transportation was 37 °C. All animals were blood-sampled before loading and prior to slaughter via jugular venipuncture. Animals were weighed just before loading onto a truck and after transport to assess shrinkage. Muscle shear force, sarcomere length, pH, expressed juice, color, and cooking loss were measured on samples from Mm longissimus dorsi (LD), biceps femoris (BF), and semitendinosus (ST) muscles collected at 24 h postmortem at 1–3 °C. Live weight shrinkage losses were between 1.07 and 1.28 kg. The TS goats had higher plasma cortisol (P < 0.01), adrenaline, nor-adrenaline, and dopamine concentrations (P < 0.05) than NS goats. Blood serum from Batina goats had significantly (P < 0.05) higher cortisol, adrenaline and dopamine and nor-adrenaline concentrations than those from Jabal Akdhar goats. Transportation stress had a significant (P < 0.05) effect on meat quality characteristics of the LD, BF, and ST muscles. Meat from TS goats had significantly higher ultimate pH, expressed juice, cooking loss percentage, shear force, but significantly lower sarcomere length, L^*, a^*, and b^* values. LD muscles of Batina goats had significantly higher ultimate pH values and lower L^* values than Dhofari and Jabal Akdhar goats. These results indicated that subjecting goats to the 2-hour road transportation with high ambient temperatures can generate major physiological and muscle metabolism responses.     

Effect of different stunning systems on meat quality of light lamb

The present study was proposed to compare the effect that different types of stunning (TS) had on the quality of refrigerated meat from light lambs of the Spanish Manchega breed at 24 h and 7 days post-mortem. Lambs were electrically stunned (ESL; n = 10), using CO₂ (GSL; n = 10) or slaughtered without previous stunning (USL; n = 10). Measurements on meat quality were carried out by evaluating pH, colour coordinates (L^*, a^*, b^*), water holding capacity (WHC), cooking loss (CL), shear force (SF) and drip loss (DL). At 24 h post-mortem, no significant differences were found in any of the variables studied. However, at 7 days post-mortem, meat quality was affected by the different TS: pH, CL and DL were lower (P < 0.001) in the USL group and GSL obtained the lowest a^* (redness) and b^* (yellowness) values (P < 0.01) than in the other groups. Ageing of meat affected SF in the ESL group (P < 0.01), although there were no significant differences due to treatments at any of the ageing times.     

Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note

The effects of different proportions (0%, 10%, 20%, 30%, 40%) of washed mechanically deboned chicken meat (WM) as a substitute for hand deboned chicken meat, on the physicochemical and sensory characteristics of chicken nuggets were evaluated. The addition of WM increased fat content, but it was only significant (P < 0.05) when 40% of WM was added, whereas the protein content was significantly (P < 0.05) reduced as from 20%. Significant differences (P < 0.05) were found in L^*, a^* and b^* values with different proportions of WM, however, these differences were evidently not discerned as shown by the no significant differences (P > 0.05) in ΔE^* color scores. The addition of WM did not affect (P > 0.05) sensory attributes of chicken nuggets. From a technical viewpoint, up to 40% WM could be incorporated into nugget formulation instead of hand deboned chicken meat without affecting sensory attributes of the product. Minor changes in composition were observed but they were probably not detrimental to the product.     

Meat quality characteristics of springbok (Antidorcas marsupialis). 1: Physical meat attributes as influenced by age, gender and production region

Springbok is the most extensively cropped game species in South Africa. The effects of age (adult, sub-adult, lamb), gender and production region on the physical attributes (pH₂₄, cooking and drip loss, Warner Bratzler shear force and colour) were determined using samples of the M. longissimus dorsi (LD) muscles of 166 springbok. Stressed animals had a higher (P < 0.05) pH₂₄ (6.3 ± 0.07), as observed in the meat originating from the Caledon region. This meat had lower (P < 0.05) cooking loss (27.2 ± 0.62%) and drip loss (1.8 ± 0.08%) values in comparison to meat originating from the other regions. Inverse correlations were noted between pH₂₄ and drip loss (r = −0.26, P < 0.01) and cooking loss (r = −0.42, P < 0.001). Shear force values (kg/1.27 cm diameter) correlated positively (r = 0.25, P < 0.01) with pH₂₄. Age-related effects on tenderness were small in comparison with pH₂₄ effects. CIELab colorimetric values were typical of game meat and venison (L^* < 40, high a^* and low b^* values). It was noted that pH₂₄ correlated negatively (r = −0.51, P < 0.001) and positively (r = 0.33, P < 0.001) with the hue-angle and the chroma value of colour, respectively. Springbok originating from Caledon had a significantly (P < 0.05) higher a^* value, indicating meat to be more red with higher colour saturation.     

Effect of milling on colour and nutritional properties of rice

Brown rice (long-grain variety Puntal) was abrasively milled (0–100 s) to various degrees of milling (DOM, 0–25%). The non-linear relationship between milling time and DOM indicated a variability in hardness within the different rice fractions. The hardness of the bran layers increased from outer to inner bran layers, while the different endosperm fractions were of comparable hardness. The colour parameters L^*, a^* and b^* and extinction measurements of water-saturated butanol extracts of flour, from rice with different DOM, indicated that bran contained much more yellow and red pigment than endosperm. The levels of yellow and red pigment decreased from the surface of the brown rice to the middle endosperm (DOM = 15%). Once bran (DOM = 9%) and outer endosperm (additional DOM = 6%) were removed, the yellowness and redness of the middle endosperm of the raw rice remained constant, indicating that the pigments were uniformly distributed in the middle endosperm. Cooking of rice containing residual bran layers (DOM < 9%) increased rice brightness (L^*) and decreased its redness (a^*) and yellowness (b^*), as expected from a dilution effect resulting from the uptake of water, as well as from leaching of pigments in the cooking water and diffusion of bran pigments to the endosperm. Cooking of rices with DOM > 9% resulted in products of constant brightness and redness but with yellowness which decreased as a function of DOM. Proteins, minerals and starch were not uniformly distributed in the brown rice kernel. The endosperm (DOM > 9%), contained most of the rice kernel proteins (84.2%), and proteins were mostly concentrated in the outer endosperm (9% < DOM < 15%). Bran (0% < DOM < 9%) contained most of the minerals (61.0%), and starch (84.6%) was concentrated in the core endosperm fraction (DOM 25%).     

The influence of goat genotype on the production of Capretto and Chevon carcasses. 2. Meat quality

The effect of five goat genotypes, Boer×Angora (BA), Boer×Saanen (BS), Feral×Feral (FF), Saanen x Angora (SA) and Saanen x Feral (SF) on the meat quality of Capretto and Chevon carcasses obtained from 50 buck kids, was assessed. Genotype had an influence on cooking loss and longissimus thoracis muscle colour coordinates (CIE L^*, a^*, b^* values). BS kids from the Capretto group had paler muscle colour compared to other genotypes; pale muscle colour being required for Capretto carcasses. Total pigment concentration, fat colour, shear force values and sensory scores for flavour, tenderness, juiciness and overall acceptability did not differ significantly between genotypes. Muscle colour became darker and fat colour became more yellow with increasing animal age. Tenderness decreased with animal age as indicated by higher shear force values. Age had no significant influence on cooking loss and sensory scores.     

Effects of Electrical Stimulation on Histochemical Muscle Fiber Staining, Quality, and Composition of Camel and Cattle Longissimus thoracis Muscles

ABSTRACT:  The effects of electrical stimulation on muscle fiber type, meat quality, and composition of Longissimus thoracis muscles from one-humped camels and Dofari Omani cattle of a comparable age range were investigated. A low-voltage electrical stimulation with 90 V, 14 Hz (pulse of 7.5-millisecond duration every 70 milliseconds) 20 min postmortem was applied. Samples from the left muscle were collected from 20 (2 to 3 y) camels and 24 cattle (1 to 3 y). For chemical composition, muscle samples were dried in a freeze dryer, and then ground to determine moisture, protein, fat, and ash. Macro- and micro-minerals were determined using an Inductively Coupled Plasma Emission Spectrometer. Quality characteristics of the meat were evaluated using shear force value, pH, sarcomere, myofibrillar fragmentation index, expressed juice, cooking loss percent, and CIE L *, a *, b * color values. Electrical stimulation resulted in a significantly ( P < 0.05) more rapid pH fall in the muscle during the first 24 h after slaughter in both species. Muscles from electrically stimulated carcasses had significantly ( P < 0.05) lower ultimate pH, longer sarcomere, and lower shear force values than those from nonstimulated carcasses. Lightness ( L *), myofibrillar fragmentation, and expressed juice were significantly ( P < 0.05) higher for stimulated than for nonstimulated muscles. Muscles of camels had significantly ( P < 0.05) higher expressed juice, cooking loss percent, redness color ( a *), and lower fat, Mg, K, and P than those from cattle. Electrical stimulation improved quality characteristics of meat from both species. This indicates that meat quality of local camel and cattle can be improved by electrical stimulation and consequently improves their acceptability to consumers and better marketability.     

Diverse lamb genotypes-2. Meat pH, colour and tenderness

The effect of genotype on meat ultimate pH, colour and tenderness was studied in 3 experiments involving 436 lambs. The lambs were sired by a selection of Texel (T), Poll Dorset (PD), Border Leicester (BL) and Merino (M) rams, crossed with Border Leicester × Merino (BLM) and Merino (M) ewes giving 6 genotypes (T × BLM, PD × BLM, T × M, PD × M, BLM and M × M). In experiment 1, pH data were obtained for 4 muscles (M. Semimembranosus (SM), M. Biceps femoris M. Semitendinosus and M. Longissimius thoracis et lumborum (LL)) from 198 carcasses representing two sexes (104 cryptorchid males, 94 ewes). There were significant differences for pH between genotypes in both sex groups. BL × M and M × M lambs tended to have higher pH values than the other genotypes.

In experiment 2, meat pH, colour using a chromameter, and tenderness data were obtained for 186 lambs representing two sexes (101 cryptorchid males, 85 ewes). There were few significant differences between genotypes for the various meat quality traits amongst the ewes. The PD × BLM ewes had a significantly lower (p < 0.05) pH than the BL × M ewes for the LL and SM muscles.

The BL × M crypt orchids had a higher LL muscle pH (p < 0.05) than the PD × BLM cryptorchids with other genotypes being intermediate. There were no significant differences between the genotypes for muscle shear force values. Within experiment 2, LL samples were taken from an additional 52 cryptorchid carcasses these being from 3 specific Poll Dorset sires (experiment 3). One of these sires (sire 3) was suspected of carrying a gene for increased muscling. Sire had a significant effect (p < 0.05) on shear force values, cooking loss and L^* colour values, but not a^* or b^* colour values or pH. Sire 3 progeny had significantly (p < 0.001) tougher LL muscles than those from the other 2 sires. Sire 3 also had the lowest L^* values, but was intermediate for cooking loss. There was no significant sire effect on LL area at the same carcass weight, but boneless loins from the progeny of Sire 3 were significantly (p < 0.05) heavier.

In a fourth experiment, meat colour was measured at three sites (LL, diaphragm and M. Obliquus externus abdominis) on 86 cryptorchid carcasses 24 hr post-mortem. There was little association between L^*, a^* and b^* values measured at the different sites.     

Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham

Technological, chemical and physical traits of cured ham from Cinta Senese and Large White pigs, and their crosses were investigated. Hams were obtained from 29 Cinta Senese (CS), 29 Large White × Cinta Senese (LW × CS) and 12 Large White (LW) pigs, fed a commercial mixture. Sensory and chemical–physical analysis was performed on a sample-slice and on muscles (Biceps femoris – BF; Semimembranosus – SM; Semitendinosus – ST) and subcutaneous fat. CS showed the highest trimming loss and the lowest salting loss. Hams of CS pigs scored higher for fatness than those of LW pigs, LW × CS showing intermediate values. On sample-slice, CS exhibited higher firmness, redness and marbling of lean, and greater fat extension than LW, with crosses having intermediate scores. Muscle moisture was lowest in CS, while both SM and BF from LW had the highest percentage of protein and the lowest of ash. CS showed higher intramuscular fat content than LW × CS and LW. Shear force of BF was higher in CS than in LW × CS and LW. With respect to LW, CS had lower values of L^* in muscles, and higher values of a^* in subcutaneous fat. Subcutaneous fat of CS contained less SFA and more MUFA than LW × CS and LW.     

Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probe

Increasing NaCl from 0 to 2% in comminuted samples of chicken breast meat increased the resistance to compression of cooked samples (r=0.98, p < 0.001), increased water-holding capacity (r=0.95, p < 0.001), decreased cooking losses (r=−0.97, p < 0.001) and decreased paleness (L^*) before and after cooking (r = −0.96 and r=−0.99, respectively, p < 0.001). The decrease in paleness caused by NaCl was associated with an increase in the relative amount of reflected light maintaining its original plane of polarisation, so that NaCl% was correlated with an extinction coefficient for polarised light, r=0.91, p < 0.001. A possible explanation is that myofibrillar proteins may have been dissolved at high levels of NaCl, thus reducing light scattering by myofibrils and allowing more Fresnel reflectance to be detected.     

Effect of pH at time of salting on the functional properties of pre-rigor beef

The functional properties of thawed pre-rigor beef that had been minced and salted or not salted when its pH value reached 6.8, 6.6, 6.4, 6.2 and 6.0, then immediately frozen, were determined. The mince samples were used to manufacture a finely comminuted sausage batter. Presalting before frozen storage resulted in higher (p < 0.05) thawed mince pH, and batter cook yield and shear strain, and lower (p < 0.05) mince salt soluble proteins, thaw drip and Hunter L^* and b^* values and batter shear stress than unsalted controls. The pre-rigor pH at time of salting/mincing affected (p < 0.05) thaw drip (unsalted mince only), Hunter L^* and b^* values and shear stress. Shear stress tended to increase (p < 0.01) and Hunter L^* (p < 0.05) and b^* (p < 0.01) values tended to decrease with fall in pre-rigor salting pH. No interaction (p > 0.05) between salting and pre-rigor pH at time of salting was observed.     

Effect of silk flower hay (Calotropis procera Sw) feeding on the physical and chemical quality of Longissimus dorsi muscle of Santa Inez lambs

The effect of different levels of silk flower hay (Calotropis procera Sw) in the diet of confined lambs by the substitution of the commonly used foraging broom corn hay (Sorghum bicolor L) was investigated to evaluate its possible effects on the growth and quality of the lamb meat. Twenty-four male Santa Inez lambs were divided in equal numbers into four treatment groups and fed diets containing 0%, 16.7%, 33.3% and 50% of silk flower hay (SFH). Growth rate, feed intake and meat quality were investigated. Mean daily gains of lambs were 170 g for control, 180.5 g for 16.7% SFH, 96.8 g for 33.3% SFH and 22.9 g for 50% SFH. The use of silk flower hay in the diet of Santa Inez lambs affected health of the animals and meat pH when the substitution of the forage was high, up to 50%; however, the general meat quality was not affected. Meat from animals fed with levels up to 50% SFH had physical (Aw, a^*, b^* and L^*) and chemical (moisture, ash, lipid, phosphorus, iron, phospholipid and fatty-acid profile) parameters comparable to the control group (0% SFH). Among the various levels of substitution (16.7%, 33.3% and 50%) of silk flower hay in the diet tried in this work, the use of 16.7% was found to be an attractive and technically viable option for the Northeast region of Brazil.     

High voltage electrical stimulation enhances muscle tenderness, increases aging response, and improves muscle color from cabrito carcasses

Our study examined high and low voltage electrical stimulation and postmortem storage as strategies to improve tenderness and lean color in cabrito carcasses. Boer cross (n=60) kids were assigned to either high (550 V), low (20 V), or no electrical stimulation treatments. No differences in muscle temperature were observed between treatments at any time measured. Muscle pH declined fastest in high voltage treated carcasses. High voltage electrical stimulation slightly increased (P<0.05) b^* and a^* in the M. gluteus medius and tended to increase L^* and b^* (P=0.06 and 0.11, respectively) values in the M. longissimus thoracis. Electrical stimulation had no effect on myofibril fragmentation at 1-, 3-, or 14-d postmortem or sarcomere length. High voltage electrical stimulation increased (P<0.05) tenderness at 1- and 3-d postmortem, but not at 14-d postmortem. Aging for 3 d did not affect tenderness regardless of stimulation treatment, but aging time for 14 d improved (P<0.05) tenderness. These data indicate that high voltage electrical stimulation and 14 d aging were effective in improving the tenderness of meat from cabrito carcasses.     

Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork

The objective of this research was to evaluate the effects of gas atmosphere, refrigerated storage time, and endpoint temperature on internal cooked color of injection-enhanced pork chops. Enhanced chops were packaged in 0.36% CO/20.34% CO₂ (CO-MAP), 80% O₂/20% CO₂ (HO-MAP), or PVC-overwrapped (PVC-OW; controls), stored at 4 °C for 0, 12, 19 or 26 days, displayed for 2 days then cooked to six endpoint temperatures (54, 60, 63, 71, 77, and 82 °C). L^*, a^*, and b^* values, hue angle and chroma were determined on the internal cut surface of cooked chops. Chops packaged in CO-MAP had the highest a^* values; a^* value began increasing on day 14. The lowest hue angles occurred in chops cooked to lower endpoint temperatures. Chops in CO-MAP had lower hue angles and higher chroma than those in HO-MAP and PVC-OW. Above 71 °C, hue angle and chroma increased. Overall, CO-MAP packaged chops stored for longer time periods then cooked to lower endpoint temperatures appeared reddest. HO-MAP packaged chops were less red, did not change over time, and appeared more well done at lower endpoint temperatures than those in other gas atmospheres. CO-MAP packaged chops retained redness even after cooking at 82 °C.     

The effects of electrical stunning and percussive captive bolt stunning on meat quality of cattle processed by Turkish slaughter procedures

The effects of electrical and percussive captive bolt stunning both on initial and up to 14 days post mortem meat quality of Friesian young bulls were studied. The first group (NS; n=10) were slaughtered without stunning under Turkish slaughter procedure (these animals were slaughtered under conditions acceptable to the appropriate ethics committee) in a modern abattoir. In the second group (ES; n=10) animals were electrically stunned. In the third group (PS; n=10) animals were stunned with percussive captive bolt. Meat quality was assessed by examining muscle glycogen concentration, pH and WHC. Also cooking loss, texture parameters and consumer sensory properties were assessed at 24 h, 4, 7 and 14 days post mortem. Meat colour as L^*, a^*, b^*, C^*, h^* values were evaluated at 0, 48 h, 3, 5, 7, 9 and 14 days post mortem. Pre-slaughter handling affected muscle glycogen concentration (P<0.05). Animals in electrical and percussive captive bolt stunned groups had higher muscle glycogen concentrations compared to animals in the non-stunned group (P<0.05). Although pre-slaughter handling did not affect significantly pH_{24 h} and WHC, differences were significant for cooking loss, colour coordinates and texture parameters at some storage times. For all sensory attributes (odour, flavour, tenderness and overall acceptability) at all ageing periods (24 h, 4, 7 and 14 days) the percussive stunned (PS) group was significantly superior to the non-stunned (NS) group. The electrically-stunned (ES) group also tended to be superior to the NS group although not all differences were statistically significant. These results indicate that percussive captive bolt stunning of cattle improved meat quality compared with cattle electrically stunned using head only tongs and those non stunned under approved Turkish slaughter procedure.     

Effect of season on color of Hanwoo (Korean native cattle) beef

A total of 1278 head of Hanwoo (Korean native cattle) slaughtered over four seasons were used to evaluate the effect of season on color characteristics of beef longissimus dorsi (LD) muscle. CIE L^*, a^*, b^*, C^* values and hue angle were significantly lower (P<0.05) in cattle slaughtered in the winter season. Meat color was darker in the winter than in the spring and autumn seasons. The L^* values among three average daily temperature (T_a) categories were different (P<0.05) in order of: [5 °CT_a<25 °C] > [T_a25 °C] > [T_a<5 °C], indicating that the meat color of cattle slaughtered at T_a<5 °C was darker. The a^*, b^*, C^* values and hue angle were significantly lower (P<0.05) in cattle slaughtered at T_a<5 °C. Season at slaughter is of great importance for meat color. Namely, meat color of Hanwoo beef was influenced by environmental temperature. Overall, cattle slaughtered in the winter season of T_a<5 °C produced beef with more undesirable meat color properties.     

Color measurement in Lab units from RGB digital images

The superficial appearance and color of food are the first parameters of quality evaluated by consumers, and are thus critical factors for acceptance of the food item by the consumer. Although there are different color spaces, the most used of these in the measuring of color in food is the L^*a^*b^* color space due to the uniform distribution of colors, and because it is very close to human perception of color. In order to carry out a digital image analysis in food, it is necessary to know the color measure of each pixel on the surface of the food item. However, there are at present no commercial L^*a^*b^* color measures in pixels available because the existing commercial colorimeters generally measure small, non-representative areas of a few square centimeters. Given that RGB digital cameras obtain information in pixels, this article presents a computational solution that allows the obtaining of digital images in L^*a^*b^* color units for each pixel of the digital RGB image. This investigation presents five models for the RGB → L^*a^*b^* conversion and these are: linear, quadratic, gamma, direct, and neural network. Additionally, a method is suggested for estimating the parameters of the models based on a minimization of the mean absolute error between the color measurements obtained by the models, and by a commercial colorimeter for uniform and homogenous surfaces. In the evaluation of the performance of the models, the neural network model stands out with an error of only 0.93%. On the basis of the construction of these models, it is possible to find a L^*a^*b^* color measuring system that is appropriate for an accurate, exacting and detailed characterization of a food item, thus improving quality control and providing a highly useful tool for the food industry based on a color digital camera.     

Development of a computer vision system to measure the color of potato chips

The objective of this research was to design and implement an inexpensive computer vision system for measuring the color of a highly heterogeneous food material not only in shape as well in color such as potato chips in L^*a^*b^* units from RGB images. The system was composed of (i) a digital color camera for acquiring the images in a digital format, (ii) a computer for storage the images, (c) image analysis routines integrated into a software programmed in Matlab that converts the color RGB of the food image into L^*a^*b^* units. In this way the color of potato chips can be calculated in L^*a^*b^* units over representative areas and in a reproducible way. The kinetics of color changes in potato slices during frying at four temperatures was followed using the implemented computer vision system (CVS). Color values in L^*a^*b^* units were recorded at different sampling times during frying at the four oil temperatures using the total color change parameter (ΔE). Chips fried at higher temperatures get darker as expected and showed by the CVS. The implemented computer vision system can be used to study as well foods different from potato chips by selecting their proper settings for image acquisition and digital image processing.     

Chemical, instrumental and sensory characteristics of cooked pork ham

Instrumental, chemical and sensory parameters of cooked pork ham were evaluated. Principal component analysis was carried out on the basis of the instrumental variables related to colour and texture. The four PCs account for almost 94% of the total variance in the data set. The PCA only separated 3 hams with a^* > 10. Hardness was correlated with non-collagen muscle protein (P  0.01), gumminess (P  0.01) and ash (P  0.05). Sensory evaluated tenderness showed positive significant correlation with L^* (P  0.01). The most important colour parameter seems to be a^*, which was negatively correlated with sensory evaluated parameter colour (P  0.01). The PCA performed on all parameters (sensory, chemical and textural) discriminated two groups of hams differing in non-collagen muscle protein content and hardness.     

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 45 min 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 20 h 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 45 min 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.