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(u)), 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.