Evaluation of a method for colour classification of veal.

In the Netherlands veal carcasses are classified according to colour with the aid of a colour scale. The colour scale, existing of five coloured chips, and the results of its application in the classification system were evaluated both theoretically and practically. The result was that theoretically 75% of the samples were assigned to the same and 25% to a different colour class when assessed by two people. In practice the standardized colour classification of veal in the Netherlands is carried out 45 min post mortem by an independent organization, the 'Centraal Bureau voor Slachtveediensten' (CBS). The correlation coefficient of the results of parallel classifications of 12,659 carcasses between CBS employees and inspectors was 0.88. The CBS employees assigned 80.1% of the carcasses to the same colour class, 10.5% to a colour that was one class lighter and 9.4% to a colour that was one class darker than the inspectors did. It is concluded that high reproducibility and comparability can be achieved uniform implementation of a visual colour classification system.

The effectiveness of examining early post-mortem musculature to predict ultimate pork quality.

Variations in pork quality reflect value differentials. However, only when they can be easily, accurately, rapidly and cost-effectively detected, can swine producers expect to eliminate poor quality from their herds through genetic selection, and can the industry be expected to take the necessary environmental precautions to prevent poor quality. This study was designed to assess the effectiveness of various techniques thought to predict ultimate pork quality through the examination of the physical and chemical properties of early post-mortem (PM) musculature. Based on stiffness and pH 30, 285 carcasses were selected. This selection procedure ensured a wide variation in ultimate quality. Using 12 instruments simultaneously, temperature, stiffness, electrical properties, lightness properties, and pH 45 of the early PM longissimus thoracis et lumborum were recorded to predict ultimate quality. Based on post-rigor light reflection and water-holding capacity (WHC), quality was assigned to one of five arbitrary groups. Of all techniques tested, the only one with any potential for adequate prediction of quality categories was pH 45. Combination of different techniques did not significantly increase predictive values. For predicting quality of single carcasses, pH 45 should not be considered satisfactory. However, based on our success in selecting carcasses representing quality variation for this study and the results obtained from the study, using pH 45 and muscle stiffness to select groups of carcasses is feasible. We conclude that the techniques used early post mortem are not appropriate for predicting ultimate pork quality for single carcasses. At present we recommend that only post-rigor muscle be considered, and that ultimate pH, light reflection and a measure of WHC should be used.