Summary and Implications
Differences in pork quality were observed between the three age groups defined by age at 275 pounds. Faster growing pigs had pork loins with higher marbling scores and greater lipid content than slower growing pigs. Loins from faster growing pigs had lower juiciness and tenderness scores than loins from slower growing pigs. Differences in pork quality could not be attributed to lower ultimate pH, but could be due to variations in postmortem proteolysis associated with growth.
Iowa State University
Wagner, Corey; Huff-Lonergan, Elisabeth J.; Sosnicki, Andrzej A.; and Lonergan, Steven M.
"Effect of Pig Age at Slaughter on Fresh Pork Quality,"
Animal Industry Report:
AS 654, ASL R2260.
Available at: http://lib.dr.iastate.edu/ans_air/vol654/iss1/9