Effect of intramuscular fat on pork eating quality

The study’s major findings indicate several key relationships and distinctions related to pork quality. IMF% and collagen solubility were shown to influence pork sensory properties. The Bolar Blade exhibited the highest pH, collagen, and IMF content; this was supported by higher sensory ratings with higher tenderness, juiciness, and flavor scores compared to the silverside and loin.

Interestingly, although silverside and loin differed in instrumental tenderness, consumers failed to detect a sensory tenderness distinction between the two cuts. An important finding from the present study was that IMF% was positively associated with sensory eating quality even within the low range encountered. Overall, the project highlighted the complexity of the various combinations of factors influencing pork quality and consumer preferences.