Quality attributes of the longissimus lumborum (LL) were compared to the attributes of the muscles semimembranosus (SM), rectus femoris (RF), biceps femoris (BF), gluteus medius (GM) and the lateral portion of the semitendinosus (ST) in the ham, the psoas major (PM) in the loin and the supraspinatus (SS), infraspinatus (IS) and triceps brachii (TB) in the shoulder. Carcasses were allocated to quality groups based on measurements of muscle exudate and lightness (CIE-L(∗)) in the LL. The SM, BF, GM and ST in the ham were similar to the LL (P > 0·05) in meat ultimate pH (pHu) and exudate and the GM, ST and LL were similar (P > 0·05) to the LL in lightness. The TB, RF, SS, PM and IS were similar (P > 0·05) in exudate, lightness and pHu and compared to the LL, were less exudative (P < 0·05) and darker (P < 0·05). When the LL was classed pale, and exudative, the GM, BF, SM and ST were also pale and exudative but the other muscles were darker and non-exudative. When the LL was classed dark and non-exudative, all other muscles were dark, non-exudative and the pHu was high. Therefore, the LL could serve as a reliable indicator of colour and exudate for all porcine musculature when the condition was dark and non-exudative (i.e. DFD). However, when the condition was pale and exudative (i.e. PSE), then the LL would serve as a reliable indicator only for the four major ham muscles, excluding the RF.
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