May 18, 2006

Canadian researchers finding ways to measure marbling in pork
 

With more demand for marbling in pork from international markets, researchers at the Swine Research and Development Corporation in Canada are trying to find ways of measuring marbling in live hogs.

Marbling is the streaks of fat found in muscle tissue which adds flavor and taste to the meat. The greater its presence, the higher the grade.

By correlating ultrasound images taken from live hogs with those taken from slaughtered carcasses, researchers are trying to come up with a measure of marbling.

Dr Bob McKay, a scientist at the centre notes that marbling is a trait very much in demand in the Japanese market. 

Much of the meat sold to the Japanese market is boneless and consists of the loin muscle and the bulk of the marbling has to be in there, Mckay said.

Mckay noted that 5 years ago, there was no marbling in Canadian meat but stressed that producers need to find ways to introduce more marbling into their meat in the present market.

Dr. McKay said the ability to assess live hogs for marbling may change the way breeding stock is selected. 

He notes there is great interest from packing plants in this technology as they would be able to assess marbling and direct their meats toward more specific markets.