MLBA13: February / March 2010
Genotype effect on the palatability of pork loin
Consumers take into consideration some other characteristics of pork for its quality, such as its colour, smell and intramuscular fat content, besides the lean and quality of the muscle. Tenderness was also found as an important quality attribute.
Tenderness is not considerable during purchase, as its measure can be tasted only as a result of some culinary procedures.
The palatability of the meat is determined as the average of the shear force (kg) of the sample cores taken from the slice. The shear force of the meat is the maximum force required to shear the core. To measure shear force, the standard Warner-Bratzler (WB) method is used.
Numerous factors before slaughtering have influence on the pork tenderness, such as genetic factors (species, breed, sex, stress-resistance, intramuscular fat content, etc.) or nutrition. There are additional factors in the slaughtering such as chilling technology, slaughter weight, suspension method etc. Many studies were established to determine the mode of action and importance of the above mentioned parameters which are affecting palatability.
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