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The aim of the study was to determine the usefulness of criteria (pH, R1 and EC) used to determine pork quality classes N, PE,  and AM in assessin culinary alue characteristics of pork. The study was carried out on 320 fatteners from the mass population in the sprin-autumn season. earin conditions, pre-slauhter handlin and carcass handlin were the same for all animals. The fatteners were similar in terms of hot carcass weiht 87.09 ±4.05 k and lean meat content 56.68 ±3.01%. The statistically sinificant correlations found confirmed that basic pork quality criteria are suitable for assessment of selected parameters of culinary alue that are important to the consumer. To obtain more precise conclusions reardin the suitability of basic pork quality criteria pH1, pH24, pH48, R1, EC2 and EC24 for estimation of characteristics of culinary alue, canonical analysis should be used to determine the relationships between two sets of ariables: independent basic criteria of pork quality classes) and dependent (basic culinary values of pork).

Usefulness of pork meat quality classes criteria in assessing of its culinary value