Intramuscular fat and sensory properties of pork loin

Abstract

Pork loins (n= 53) were selected from a commercial packing plant to determine the influence of subjective visual marbling score on sensory attributes and quality properties. The loins were obtained from commercial hybrid castrated male pigs originating from different herds fed similar commercial diets. Increasing subjective marbling score corresponded with decreased protein content, less percent drip loss, increased pH, and more desirable sensory tenderness and juiciness scores. Greater visual marbling scores resulted in more desirable sensory scores and may be used or included as one of the variables to evaluate fresh pork quality.