# Can Bioelectrical Impedance Analysis (BIA) Be Used to Predict Pig's Meat Quality In Vivo?
## 3 Results and Discussion  
The mean values obtained in the study are summarized in Table 1. The results showed that the studied animals were meat fatteners with good quality meat. The meat was characterized by good ultimate pH value and meat color parameters, with low natural drip loss and good intramuscular fat level. The analysis of the obtained pH values, color brightness (L*), and natural drip loss showed that, between the samples, there were no cases of defective meat such as PSE, DFD, or the so-called \"acid meat\". However, it should be noted that the variability in drip loss and intramuscular fat content was high (Table 1). The results that characterized meat quality are in accordance with the work of Hamilton et al. [30] and Nani Costa et al. [31]. Resistance and reactance values reported in the study were higher compared to those observed in pigs of Yorkshire Duroc Hampshire baryons of 109.4 kg [32], Yorkshire Duroc pigs of 103 kg [33], and 109.2 kg Iberian pigs of Torbiscal line [34]. Tests of correlations between different BIA variables were carried out on the tested group of reference values. The results of the correlation analysis of BIA variables and measurement values with statistically significant correlations in the examination group are presented in Table 2. The results of the research showed a significant Pearson correlation between resistance (R\({}_{\rm z}\)) and pH\({}_{1}\) value r = 0.48 (\(p<0.05\)) and a Spearman correlation between R\({}_{\rm z}\)/Xc ratio and pH\({}_{1}\) r = 48 (\(p<0.50\)). Additionally, a significant Spearman correlation was found between color b* value and reactance (Xc) r = \(-0.51\) (\(p<0.05\)), as well as with ratio R\({}_{\rm z}\)/Xc/HCW r = \(-0.62\) (\(p<0.05\)). The pH\({}_{1}\) values are the traits that reflects the intensity of _post mortem_ glycolysis, and in the case of rapid changes occurringin meat after slaughter, a low pH is typical for PSE defect [21; 35]. The intensity of post-slaughter glycolysis also affects the condition of muscle proteins, their water holding capacity, and therefore their natural drip loss and color parameters. As has been shown in many studies, fast glycolysis is associated with an increase in muscle temperature and leads to the degradation of muscle proteins and to a lightening of their color and a reduction in water retention capacity [30; 31]. The BIA method allows to read parameters such as water content (total, intra, and extracellular), adipose tissue, or muscle tissue. Resistance and reactance during the measurement depend on the water content and its distribution in the body, as well as the amount of fat and other tissues. The relationship between the in vivo resistance and reactance and the post-slaughter pH\({}_{1}\) value seems to be logical and indicates that it would be possible to detect the propensity for rapid post-slaughter glycolysis already in vivo. There are no studies investigating the correlation between the results of BIA measurements and these meat quality determinants in live pigs, but Suliga et al. [35] applied bioimpedance as a marker for ham defects after slaughter. Suliga et al. [35] also showed a low correlation between bioimpedance parameter and pH and color parameters. They ranged from r = 0.32 to r = \(-\)0.45. Fang et al. [36] found the differences and relationships between bio-impedance values, water loss rate, and pH value of bovine muscles near the freezing point. The results revealed that the correlation between bio-impedance and pH and water loss rate was significant (\(p\geq 0.05\)). Similar results were reported by Yang et al. [37], who studied 44 pieces of porcine LD muscle. They used a mobile bioelectrical impedance system of spectroscopy with a four-terminal electrode to measure MC. Xie et al. [38] developed a methodology for the rapid detection of chilled pork freshness based on bioimpedance technology. For the assessment of 20 chilled pork samples, the bioimpedance characteristic was established by measuring impedance, phase angle, and the total volatile basic nitrogen content.