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The influence of carcass backfat thickness and intramuscular fat level on pork eating quality

Published online by Cambridge University Press:  05 November 2021

P.J. Blanchard
Affiliation:
Department of Agriculture, King George 17 Building, University of Newcastle, Newcastle upon Tyne, NE1 7RU
C.C. Warkup
Affiliation:
Meat and Livestock Commission, PO Box44, Winterhill House, Snowdon Drive, Milton Keynes MK6 1AX
M.B. Willis
Affiliation:
Department of Agriculture, King George 17 Building, University of Newcastle, Newcastle upon Tyne, NE1 7RU
M. Ellis
Affiliation:
Department of Animal Science, University of Illinois, Urbana-Champaign, 210 ASL, 1207 W, Gregory Drive, Urbana, Illinois 61801, USA (formerly, 1)
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Extract

The reduction in the mean backfat thickness of pigs that has occurred in the UK since a national pig carcass classification scheme was introduced in 1971 has shifted the distribution of P2 depths leading to a marked increase in the number of extremely lean pigs slaughtered. This trend in leaner pork has been accompanied by critical comment from the meat industry, particularly retail butchers, regarding the increasing incidence of meat quality problems among the ultra-lean carcasses at the leading edge of the frequency distribution. The complaints are of poor cutting, presentational and processing qualities and suggest that the flavour, juiciness and tenderness (eating quality) of meat from modern lean hybrids is lower than that from pigs produced some 20-30 years ago.

Type
Pig Nutrition
Copyright
Copyright © The British Society of Animal Science 1996

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References

Blanchard, P.J., Chadwick, J.P., Warkup, C.C., Ellis, M. and Deans, G. 1995. The influence ofrate of lean and fat tissue development on pork eating quality. Animal Science 60. 512 (Abs).Google Scholar

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