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.
Iowa State University
Lonergan, Steven M.; Goodwin, Rodney; Huff-Lonergan, Elisabeth J.; Stalder, Kenneth J.; Prusa, Kenneth J.; Knight, Travis J.; and Beitz, Donald C.
"Classification of Pork Loin Based on Lipid Composition to Predict Sensory and Textual Properties,"
Animal Industry Report:
AS 652, ASL R2052.
Available at: http://lib.dr.iastate.edu/ans_air/vol652/iss1/2