This project addressed gaps in knowledge by investigating IMF levels in fresh pork samples from major supply chains with distinct genetic lines, providing industry insights for informed decisions on optimizing pork quality through IMF manipulation.
This study indicates that Australian samples exhibit low intramuscular fat (IMF) content in the loin and silverside. At the same time, the Bolar Blade contains a far higher IMF content, with the IMF percentages double that of the loin and silverside.
By benchmarking the IMF levels across different supply chains and forming a baseline, it will be possible for future research to identify the potential nutritional and genetic changes that can be made to manipulate IMF levels and improve the eating quality of various cuts of pork.
For further information on pork quality, please contact Vaibhav Gole on 0436 934 763 or email: vaibhav.gole@australianpork.com.au
