Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham

The present study is part of a project which aims to examine the influence of intramuscular fat (IMF) content on the sensory attributes and consumer a cceptability of pork. An experiment was conducted to evaluate the influence of IMF level in muscle semimembranosus (SM) on the composition of its Lipi d fraction and on the sensory qualities and consumer acceptability of cured cooked hams. Thirty-two carcasses were selected 24 h after slaughter from 125 Duroc x Landrace castrated male pigs showing large variability in SM mu scle IMF content and were assigned to four IMF groups: less than or equal t o 2%, 2-3%, 3-4% and >4%. Cured cooked ham slices were evaluated by a train ed expert panel of 12 members and by a group of 56 consumers. Results from lipid analyses indicate that (i) an increase in IMF content was almost enti rely reflected by an increase in the triglyceride content of the muscle and (ii) higher IMF levels were associated with higher free fatty acid and mon oglyceride and lower cholesterol levels. The sensory evaluation of marbling significantly increased with IMF level, whereas other sensory qualities we re unaffected. High IMF levels significantly depreciated the consumer perce ption of fat, aspect, taste and smell of ham slices. Overall, slices with t he highest IMF levels got the least favourable rating by consumers. The pre sent study indicates that increased IMF levels in muscle semimembranosus do not have significant effects on the sensory attributes of cured cooked ham s, apart from the perception of marbling. However, high IMF levels have det rimental effects on the acceptability by consumers. (C) 2000 Society of Che mical Industry.