INFLUENCE OF INTRAMUSCULAR FAT ON MEAT QU ALITY PARAMETERS

A total of 347 carcasses of different genotypes were used for investig ation of intramuscular fat (IMF) effect on meat quality parameters. At 26 - 30 h post mortem IMF, drip loss and shear force were determined in the longissimus muscle of the left carcass half. Juiciness, tendern ess and flavor were evaluated by a three - member, experienced sensory panel. IMF ranged from 0.58 to 3.24% and was negatively correlated wi th drip loss (r = -0.19; P < 0.001) and shear force (r = -0.14; P < 0. 05). Tenderness was highly related to IMF (r = 0.34; P < 0.001) and sh ear force (r = -0.39; P < 0.001). It was concluded that the measuremen t of shear force can be used as an indicator of pig meat tenderness. I MF values were subdivided into four groups to quantify a possible thre shold value for IMF. There were significant differences in tenderness among the groups. In the group with the highest fat content (> 2.5%) s ignificant relationships (P < 0.05) were found to flavor (r = 0.43) an d tenderness (r = 0.45).