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Pork Quality II. Physical, Chemical and Organoleptic Relationships in Fresh Pork

The Ohio Agricultural Experiment Station, Wooster and The Ohio State University, Columbus^,3

Abstract

Chemical analyses and sensory scoring of 54 pork loins shed some light on the inherent properties of individual muscle types. Dark, firm muscle was higher in pH and lower in free water than was light, soft muscle. Highly marbled muscles were higher in chemical fat content and lower in moisture than were muscles that lacked marbling.

Greater confidence was expressed in the panel scoring of tenderness than juiciness or flavor. Tenderness increased as loins became less firm (P<.05) and as pH decreased (P < .01).

¹ Present address, Department of Animal Science, Purdue University, West Lafayette, Indiana.

² The authors acknowledge the assistance of C. R. Weaver, M. K. Hamdy, T. V. Armstrong, and the Department of Animal Science Meat Laboratory personnel.

³ Published with the approval of the Associate Director as Journal Article No. 39–59.

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