Influence of chop location within a loin on boneless pork longissimus quality.

摘要

Two experiments were conducted to evaluate the influence of chop location on boneless pork loin quality. Colour, firmness and marbling were consistent in the central and central posterior sections of the loin. However, the anterior and posterior sections of the loin were of variable quality. The anterior chops in an 11-rib boneless loin were visually darker and softer than the rest of the loin. The middle chops of an 8-rib boneless loin were visually darker and had lower lightness (L*) and yellowness (b*) values. Posterior chops were visually lighter in colour, firmer and showed more marbling than chops from the central region, findings that were supported by higher L* and b* values and lipid contents.