HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Carpenter, Z. L. Articles by Traeder, D. H. Search for Related Content PubMed Articles by Carpenter, Z. L. Articles by Traeder, D. H.

Intramuscular Fat Distribution in the Longissimus Dorsi of Paired Pork Loins¹

University of Wisconsin, Madison

Abstract

It can be concluded from this study that extreme variation exists between the fat content of different areas of the longissintus dorsi muscle of pork carcasses. From these data one can readily see the importance of following a rigidly standardized procedure when obtaining samples for use in pork quality research. The data indicate that this standardization is probably more important than the problem of which position to use as an estimate of the composite, because on a relative basis all of the correlations are quite highly associated with the composite samples. Indications were that the size of the intramuscular fat cells was smaller in muscles containing a higher percentage of the extractable fat.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.

² Department of Animal Husbandry.