Two experiments were undertaken in a commercial abattoir to study the correlations of pH and electrical capacitance (measured on intact sides of pork) with physical aspects of the ultimate quality of the longissimus dorsi muscles of loin chops. In the first experiment, the pH of the right longissimus dorsi at 45 min postmortem was correlated with the paleness (CIE %Y) of the right longissimus dorsi at 5 days postmortem (r = −0.37, n = 40, P < 0.01). In the same experiment, the capacitance measured on the middle of the face of the adductor muscle exposed on the left hindlimb was correlated with the paleness of the right longissimus dorsi at 5 days postmortem (r = −0.41, P < 0.01). In the second experiment, other correlations of capacitance with ultimate meat quality were detected. For example, the capacitance of the left adductor near the pubis at 45 min was correlated with the paleness of the right longissimus dorsi (r = 0.27, n = 40, P < 0.05) and with the paleness of the right psoas major (r = 0.33, P < 0.025). Also, the capacitance of the right longissimus dorsi at 45 min was correlated with the exudate from compressed samples of the same muscle at 5 days (r = 0.39, P < 0.005). Key words: Pork quality, electrical capacitance, abattoir testing