The eating quality of Canadian pork and its relationship with intramuscular fat

This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <1%, 1.0–1.49%, 1.5–1.99%, 2.0–2.49% and 2.5–3.0%) produced from Canadian pigs on the eating attributes of pork loin. Sensory and instrumental eating attributes were determined on 85 pork loins (m. longissimus lumborum and thoracis). The following correlations were found between IMF and eating attributes: softness, −0.32 (P < 0.01); initial tenderness, −0.31 (P < 0.01); chewiness, −0.27 (P < 0.01); rate of breakdown, −0.20 (P = 0.07); juiciness, 0.17 (P > 0.05); flavour intensity, 0.24 (P = 0.02); off-flavour, 0.13 (P > 0.05); mouth coating, 0.13 (P > 0.05); amount of perceptible connective tissue, −0.02 (P > 0.05), and instrumental tenderness (Warner–Bratzler shear force), −0.41 (P < 0.001). As tenderness is considered the most important attribute that determines overall acceptance of pork, the threshold level of IMF for ensuring a positive eating experience was identified as a function of the attributes describing tenderness. Increasing the level of IMF past 1.5% did not change (P < 0.05) the panelists scores for softness and initial tenderness. Average shear force, an instrumental measure of tenderness, was higher (P < 0.05) at less than 1% IMF but did not change past 1.0% IMF (P > 0.05). It is proposed that the threshold level of IMF that will ensure a pleasing eating experience is 1.5% IMF.