Use of electrical conductivity to predict water-holding capacity in post-rigor pork

This study was designed to re-examine the interrelationships among ultimate pH (pH(mu)), electrical conductivity (EC) and water-holding capacity (WHC), and to test if EC, using one of two EC instruments, and pH(u) can be used to predict WHC. The % drip (PD) was used as measure of WHC. Forty-seven pork loins were classified either as PSE (pale, soft, exudative), RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) or DFD (dark, firm, dry), based on L* values, PD and pH(u) The measurement of EC, conducted using the instrument developed at the University of Wisconsin-Madison (UW-EC) was highly correlated to PD at 24 h post mortem (CD = 66%), but the pH (NWK) measure of EC was not as highly related to WHC as UW-EC. The predictive value of pH(u), and EC for WHC were similar. When 47 samples were divided into three different groups, such as low (< 2% drip), medium (2-6% drip) and high (> 6% drip) drip loss, UW-EC alone grouped 80% of the samples correctly. Thus, EC seemed to be an accurate predictor of WHC in pork muscle when measured at 24 h post mortem. It is conceivable that EC can be used independently, or with even better success in combination with pH(u),, to classify WHC of pork carcasses. (C) 2000 Elsevier Science Ltd. All rights reserved.