The objective this project was to determine the contribution of lipid composition and lipid profile to textural and sensory properties of fresh pork. Loins from pigs (n=2009; from 306 sires and 1030 dams) were used to determine the contribution of lipid composition and lipid profile to textural and sensory properties of fresh pork. Total lipid content was correlated with saturated fatty acids and negatively correlated with unsaturated fatty acids. Myristic acid was positively correlated with tenderness and negatively correlated with star probe. Negative correlations between stearic acid and the traits of tenderness and juiciness were detected. No other fatty acid component was determined to have a strong correlation with pork texture or sensory traits. The results suggest that when pigs are fed a similar diet, normal variations in pork loin fatty acid profile do not contribute to differences in pork texture and sensory traits.
Available at: http://works.bepress.com/kenneth_stalder/81/