Carcass Properties as Related to Sensory Properties of Pork

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Abstract
Rearing, carcass and meat-quality traits of samples from purebred Hampshire (n = 58), Swedish Landrace (n = 30) and Swedish Yorkshire (n = 55) pigs were investigated in relation to the sensory properties of M. longissimus (ML). Overall the highest live-weight gain, the thinnest backfat, the highest percent lean in carcass, the highest PSE-frequency (recorded as EEL-color value) and the lowest intramuscular-lipid content in ML were noted for the Landrace samples. The lowest live-weight gain, the thickest backfat, the lowest percent lean in carcass, the lowest EEL-color value and the highest intramuscular-lipid content were noted for the Hampshire samples. The sensory properties of pork were highly affected by breed. Overall, the samples of Hampshire were more juicy and tender than those of the other breeds. The tenderness and juiciness of ML from Landrace could be improved by producing pigs with a higher intramuscular-lipid content and a lower EEL-color value (i.e. lower PSE-frequency). The sensory properties of Yorkshire could be improved by producing pigs with a higher intramuscular-lipid content and a lower percent lean in carcass. Copyright © 1986. American Society of Animal Science. Copyright 1986 by American Society of Animal Science.

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