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Variation in Composition and Palatability Traits and Relationships between Muscle Characteristics and Palatability in a Random Sample of Pork Carcasses¹

University of Illinois, Urbana 61801

Abstract

A random sample of pork carcasses (n = 120) was evaluated at a commercial slaughter facility. Backfat and carcass length measurements were obtained immediately after slaughter; color, firmness, marbling, loin eye area and ultimate pH were evaluated 48 h postmortem. Chops were evaluated by a six-member, experienced sensory panel. Results for carcass and palatability traits indicate that substantial variation exists for most characteristics. Average backfat (mean = 3.56 cm) ranged from 2.03 to 5.76 cm, and loin eye area (mean = 29.96 cm²) ranged from 21.42 to 44.52 cm². Sensory panel tenderness values (mean = 9.4) varied substantially, with 22% < 7.5; correspondingly, Warner-Bratzler shear (WBS) values ranged from 2.01 to 6.96 kg, and 16.7% were > 4.5 kg. Juiciness scores (mean = 8.4) were also quite variable; 27.5% of the values were <7.5. Sarcomere length, collagen content and percentage of soluble collagen were not related to tenderness or WBS values; a significant but low correlation was observed between percentage of soluble collagen and connective tissue amount (r = .19; P<.05). Of the parameters evaluated, percentage of im fat was most highly related to tenderness and WBS force (r = .32 and –.29, respectively). Results of this study indicate that there is currently substantial variation in carcass and palatability traits of pork entering the marketplace.

¹ The authors wish to acknowledge Emge Packing Co., Inc., Anderson, IN, for their cooperation with this study.

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