Skip to main content
Unpublished Paper
Effect of Pig Age at Slaughter on Fresh Pork Quality
Animal Industry Report
  • Corey Wagner, Iowa State University
  • Elisabeth J. Huff-Lonergan, Iowa State University
  • Andrzej A. Sosnicki, Iowa State University
  • Steven M. Lonergan, Iowa State University
Extension Number
ASL R2260
Publication Date
Animal Products
Summary and Implications
Differences in pork quality were observed between the three age groups defined by age at 275 pounds. Faster growing pigs had pork loins with higher marbling scores and greater lipid content than slower growing pigs. Loins from faster growing pigs had lower juiciness and tenderness scores than loins from slower growing pigs. Differences in pork quality could not be attributed to lower ultimate pH, but could be due to variations in postmortem proteolysis associated with growth.
Copyright Holder
Iowa State University
Citation Information
Corey Wagner, Elisabeth J. Huff-Lonergan, Andrzej A. Sosnicki and Steven M. Lonergan. "Effect of Pig Age at Slaughter on Fresh Pork Quality" (2008)
Available at: