Dražen Horvat

Differentiation of pork longissimus dorsi muscle regarding the variation in water holding capacity and correlated traits

Abstract This study was performed on 87 randomly selected carcasses of castrated pigs, slaughtered at approximately 100 kg live weight in 2 abattoirs from east Croatia. Important meat quality traits were measured on the samples of musculus longissimus dorsi: initial and ultimate pH values (pH45 and pH24), meat colour and drip loss. Samples were further differentiated into 5 groups on the base of meat quality conditions. Results show that 14.66%, 32%, 40%, 10.67% and 2.66% of the longissimus dorsi muscles belonged to PSE, RSE, RFN, PFN and DFD conditions respectively. The highest correlations were observed between ultimate pH value, drip loss and meat colour. Interpolated threshold value for ultimate pH was 5.69. It is suggested to verify the values used for differentiation of meat according to quality on a larger sample.

Statistical risk assessment in food safety control

Risk assessment is a method used to estimate a public’s increased risk of health problems as a result of exposure to different hazards and it cannot be completely accurate because it contains estimates and assumptions. Scientists use the best available data on what is occurring, or could occur and apply their judgment to calculate the risk associated with particular event. Results of risk assessments are probabilities and certainties. The conclusion of the risk assessment including a risk estimate, if available, should be presented in a readily understandable and useful form to risk managers.