J. Anim Sci.
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J. Anim Sci. 1978. 46:1618-1625.
© 1978 American Society of Animal Science
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Segmentation of Fresh Pork Loins into Quality Groups1

G. W. Davis, G. C. Smith, Z. L. Carpenter and R. J. Freund2

Texas Agricultural Experiment Station, College Station, TX 77843

Abstract

Marbling, color, firmness and muscle structure scores were assigned to 403 wholesale pork loins. Multiple regression equations that combined quality scores assigned to the muscle surfaces at the 10th rib, blade end or sirloin end accounted for 31.9%, 22.2% or 21.0%, respectively, of the observed variability in overall palatability scores. Quality scores were grouped to create five levels each of marbling, color and firmness. Response surface techniques were used to identify combinations of factor levels (scores for marbling, color and firmness) which would yield maximum response in the dependent variable (overall palatability score) and to assign loins to "Superior", "Acceptable" or "Inferior" palatability groups. Stratification systems based on quality indicator scores assigned at the 10th rib, blade end or sirloin end correctly assigned 53, 47 and 46% of the loins to the appropriate palatability group (Superior, Acceptable or Inferior). Fresh pork loins can be segmented into expected palatability groups by use of quality indicator scores assessed at the sirloin end of the wholesale loin (commercial grading application) or at the 10th rib (carcass contests, breed certification programs) with approximately 50% success.

Footnotes

1 T.A. 12307, Meats and Meat Chemistry Section, Department of Animal Science, Texas Agricultural Experiment Station. This study was partially supported by the Meat Science Research Laboratory, Agricultural Research Service, United States Department of Agriculture, under cooperative agreement 12-14-100-11, 365 (51).

2 Institute of Statistics, Texas A&M University.






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