The eating quality of Canadian pork and its relationship with intramuscular fat

Abstract

This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <1%, 1.0–1.49%, 1.5–1.99%, 2.0–2.49% and 2.5–3.0%) produced from Canadian pigs on the eating attributes of pork loin. Sensory and instrumental eating attributes were determined on 85 pork loins ( m. longissimus lumborum and thoracis). The following correlations were found between IMF and eating attributes: softness, −0.32 ( P < 0.01); initial tenderness, −0.31 ( P < 0.01); chewiness, −0.27 ( P < 0.01); rate of breakdown, −0.20 ( P = 0.07); juiciness, 0.17 ( P > 0.05); flavour intensity, 0.24 ( P = 0.02); off-flavour, 0.13 ( P > 0.05); mouth coating, 0.13 ( P > 0.05); amount of perceptible connective tissue, −0.02 ( P > 0.05), and instrumental tenderness (Warner–Bratzler shear force), −0.41 ( P < 0.001). As tenderness is considered the most important attribute that determines overall acceptance of pork, the threshold level of IMF for ensuring a positive eating experience was identified as a function of the attributes describing tenderness. Increasing the level of IMF past 1.5% did not change ( P < 0.05) the panelists scores for softness and initial tenderness. Average shear force, an instrumental measure of tenderness, was higher ( P < 0.05) at less than 1% IMF but did not change past 1.0% IMF ( P > 0.05). It is proposed that the threshold level of IMF that will ensure a pleasing eating experience is 1.5% IMF.