NOVOS PARÂMETROS PARA CLASSIFICAR CARNES SUÍNAS

The objective of this study was to propose new parameters for the classification of pork. A sample of 94 swine loins from the longissimus thoracis muscle (left half carcase) was analyzed. The meat quality parameters analyzed were final pH, L * value and drip loss. The data of pH, drip loss and value of L* were submitted to descriptive analysis. The Pearson correlation test was determined in (p <0.01) to verify the correlations between the data obtained for pH, color and Drip loss. From the experimental results, the Pearson correlation and the histograms obtained, it was possible to define cut values for the classification of Longissimus thoracis samples from pigs in RFN (final pH <5.9 - value of L * 49-55 - loss of drip water <5.0 PSE (final pH <5.6 - L * value> 55, Drip loss> 5.0), DFD (final pH> 6.0 - value of L * <49 - drip water loss <5.0) and RSE (final pH <5.9 - L value 49-55 - drip water loss> 5.0).