Quality indicators for raw meat

To be able to define the quality indicators for raw meat it is neccesary first to define what quality of meat is. The quality of raw meat can be defined as the suitability of meat for use in a specified product. If the meat is well suited for the product it is intended for, then the meat quality is defined as good. If the meat is less suitable for the product, then the meat quality is defined as poor. The attributes of meat that determine the quality thus depend on the use for which the meat is intended. Quality can be defined as technological quality, describing meat for further processing like salting, curing, etc., or as fresh meat eating quality that describes meat for fresh meat consumption, and which includes all traits registered with our senses, both appearance, flavour and texture. The quality indicators for the two quality definitions to some degree overlap but some differences also exist. Other quality descriptions, however, exist like ethical quality and health quality but they will not be covered in this chapter. 8.2 Technological quality In the processing of meat the yield is the main quality parameter as it determines the amount of available product for sale and is therefore of direct economic importance. The sensory quality of the processed product has an indirect economic importance as it might influence the amount of sold product, especially how often a consumer buys the same product again. Quality indicators in the raw meat that can predict the yield of the processed meat are 8 Quality indicators for raw meat M. D. Aaslyng, Danish Meat Research Institute, Roskilde especially pH and water-holding capacity, whereas the sensory quality of the processed meat can also be influenced by the colour, the meat/fat distribution and the fat quality in the raw meat. 8.2.1 pH and water-holding capacity The yield of cured cooked products depends on the pH of the meat. The higher pH the higher yield (Müller, 1991). In an investigation of hams produced without phosphates the correlation between pH and total yield was around 0.4 (Table 8.1, unpublished data, Hviid, 2002 pers. comm.). Production of this type of ham includes a curing and a cooking step. An investigation has shown that the pH especially influences the yield by altering the cooking loss. The hams were from non-carrier and carrier pigs of the RN À -gene and were produced without phosphates. Pigs carrying the RN À -gene are recognised by having high glycogen content, high drip loss, and low pH. The curing yield was independent of genetic background and thereby of pH, whereas the carriers of the RN À -gene had a