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A note on the eating quality of pork from lean pigs

Published online by Cambridge University Press:  02 September 2010

J. D. Wood ,
D. S. Mottram  and
A. J. Brown
J. D. Wood
Affiliation:
ARC Meat Research Institute, Langford, Bristol BS18 7DY
D. S. Mottram
Affiliation:
ARC Meat Research Institute, Langford, Bristol BS18 7DY
A. J. Brown
Affiliation:
ARC Meat Research Institute, Langford, Bristol BS18 7DY
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Abstract

Sixteen pork carcasses were purchased from those exhibited in Class 146 at the Royal Smithfield Show 1978 (i.e. pork carcasses of 48 to 61kg dead weight, age <5 months). Eight had thinner backfat than the average for the class (‘very lean’ group with 6 mm fat over m. longissimus at the last rib and estimated lean content in side of 63%), while eight had thicker backfat than the average (‘lean’ group with 12 mm fat over m. longissimus at the last rib and estimated lean content in side of 57%). Both groups were leaner than the national average. The carcasses were returned to the Meat Research Institute for eating quality assessments. Muscle quality was similar in both groups. Toughness (assessed instrumentally), tenderness and flavour (assessed by taste panellists) were also similar. Juiciness was lower in the ‘very lean’ group but was not matched by higher cooking losses and the difference was considered to be relatively unimportant. In conclusion, the eating quality of pork is maintained at very low values of carcass fatness.

Type
Research Article
Information
Animal Production , Volume 32 , Issue 1 , February 1981 , pp. 117 - 120
Copyright
Copyright © British Society of Animal Science 1981

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References

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