Evaluation of lean meat quality in pigs using two electronic probes

The Danish Fat-O-Meater grading probe (FOM) and the Fibre Optic Probe (FOP) developed at IFR, Bristol, were evaluated for their potential ability to predict lean meat quality in a sample of 76 pig carcasses showing a wide range of quality in the M. longissimus dorsi. When probings were made after chilling at about 20 h post mortem the correlations between probe value (FOP_u and FOM_u) and reflectance (EEL value), drip loss during storage and subjective assessment score for colour-structure were high (FOP_u and reflectance, r = 0·89; drip loss, r = 0·78; subjective assessment, r = 0·90. FOM_u and reflectance, r = 0·88; drip loss, r = 0·73; subjective assessment r = 0·81). Nevertheless, probe values could not be used to unambiguously group samples into normal, pale, soft, exudative (PSE) or dark, firm, dry (DFD) classes. Correlations between probe values at 45 min post mortem and measures of ultimate meat quality were much lower. Neither probe could potentially differentiate between normal and DFD meat at this time and differentiation between normal and PSE meat was also poorer.