Abstract
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.
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