FAT THICKNESS AND LOIN EYE AREA EFFECTS ON PORK CARCASS QUALITY MEASURES

ABSTRACT Pork carcasses (n = 133), varying in fatness and muscling, were selected to evaluate the relationship between pork carcass cutability and pork meat quality. Carcasses were selected with three levels of 10th rib fat (TRBF: < 2.03 cm, n = 60; 2.03 ‐ 2.54 cm, n = 31; and > 2.54 cm, n = 42) and three levels of loin eye area (LEA: < 35.5 cm2, n = 33; 35.5 – 41.9 cm2, n = 52; and > 41.9 cm2, n = 48). Data were collected on the longissimus muscle of ribbed carcasses. Carcasses in the leanest TRBF group had less (P < 0.05) marbling, and softer (P < 0.05) and more watery (P < 0.05) lean than the fatter categories. Carcasses in the leanest category were also redder in color (P < 0.05; higher a* values) than the fattest category. Carcasses in the smallest LEA group had higher (P < 0.05) marbling and firmness scores than the largest LEA group and carcasses in the largest LEA group had more (P < 0.05) exudative loin muscles than the remaining LEA groups. Collectively, these data indicate that selection for reduced carcass fatness and increased carcass muscling, in swine, has significant negative effects on pork meat quality.