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Animal Industry Report

Extension Number

ASL R2052

Topic

Animal Products

Summary and Implications

There is significant interest in developing quality standards to predict eating quality in fresh pork. We classified 1976 pork loin chops into 6 groups based on lipid composition. Lipid classification did affect pork texture and sensory tenderness, but did not contribute to variation in juiciness or flavor of pork. Factors other than lipid content should be considered when developing quality standards for fresh pork.

Copyright Holder

Iowa State University

Language

en

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