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Postmortem Changes in Electrical Capacitance and Resistivity of Pork¹

University of Guelph², Guelph, Ontario, Canada

Abstract

Electrical capacitance and resistivity were measured in pork from 0 to 24 hr postmortem. Capacitance was not measurably affected by carcass temperature, nor was it significantly different between planes of electrode placement. Capacitance was related to pH (r = .83) and reflectance (r = .78). Resistance was affected by carcass temperature (r = –.99) and plane of electrode placement (P<.01). Resistivity (ohm-centimeters at 0 C) was related to pH (r = .71) and reflectance (r = .77). Resistivity and capacitance both decreased postmortem. Rates of decrease of both were faster in pigs with a fast rate of pH decline.

¹ Research supported by the Ontario Ministry of Agriculture and Food and by a grant from the Natural Sciences and Engineering Research Council of Canada.

² Dept. of Anim. and Poul. Sci.