The performed experiments allowed determining to what extent meat electrical conductivity measured at two time intervals (EC90’ and EC24h) may affect significantly the selected pork meat quality parameters. The experimental material comprised 75 carcasses, of which 32 were carcasses derived from hogs of line 990 and 43 were carcasses of Danish hybrid hogs [(L x Y) x Du]. The following parameters were investigated: electrical conductivity (EC90’ and EC24h), thermal drip and water holding capacity content as well as meat texture (tenderness and juiciness). After the assessment
of meat electrical conductivity, the obtained results were divided into three groups taking into consideration differences in their values: EC90’: up to 3.50 mS/cm; from 3.51 – 5.00 mS/cm; > 5.00 mS/cm, and EC24h measurement: up to 4.99 mS/cm; from 5.00 – 8.00 mS/cm; > 8.00 mS/cm. It is clear from the performed investigations that measurements of meat electrical conductivity carried out 24 h after the slaughter of animals, in comparison with the measurements
taken 90’ after slaughter, was correlated with the examined meat parameters higher degree.
