Both the quality and physical properties of fat are important attributes of pig carcass quality. The physical properties of fatty tissue, particularly its softness, affect its appearance, ease of cutting and carcasses with excessively soft fat are unsuitable for processing. Concern about soft fat is highlighted as one of the most serious problems judging from the level of industrial complaints and queries.

Softness judged by a sensory thumb test may vary considerably between assessors and therefore a portable pentrometer which measures the resistance to penetration by a small probe was developed. The probe indicates firmness in units from 0 to 100O. Units less than 575 are equivalent to a sensory score of 1 or 2, values of 575 to 775 a score of 3 or 4; 776 to 875 a score of 5 or 6 and values more than 875, a score of 7 or 8 on a firmness scale of 1 to 8. Six probes were used by MLC regional officers in 28 meat plants which were stratified by size and throughput and chosen from diferent regions of the country.