J. Anim Sci.
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J. Anim Sci. 1966. 25:839-842.
© 1966 American Society of Animal Science
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Pork Quality—Definition, Characteristics and Significance1

R. W. Bray2

University of Wisconsin,,3 Madison

Abstract

Pork quality has been variously defined, thus resulting in considerable confusion within the industry. To some it includes those factors associated with quantitative yields, as well as those factors contributing to palatability. The meat scientist defines fresh meat quality as those factors associated with the palatability of fresh and cured products and economic losses during processing and distribution. The consumer in the final analysis of pork quality is concerned with tenderness, juiciness and flavor of the cooked product. In carcasses from young swine, the factors most commonly associated with these traits are color, texture and firmness of muscle and quantity of intramuscular fat (marbling). Marbling has long been considered an important trait in the palatability of beef, although recent evidence suggests that it has probably been overemphasized in our evaluation standards. Studies relating to its importance in pork are recent, but indicate that a certain amount of intramuscular fat is favorably related to the palatability of pork. A rather detailed review of research relating to this subject was made by Kauffman (1962).

Footnotes

1 Invited paper presented at the 57th Annual Meeting of the American Society of Animal Science, East Lansing, Michigan.

2 Chairman, Meat and Animal Science Department, and Assistant Director, Wisconsin Agricultural Experiment Station, Madison, Wisconsin.

3 Paper No. 422, Department of Meat and Animal Science.






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Copyright © 1966 by the American Society of Animal Science.