There is significant interest in developing quality standards to predict eating quality in fresh pork. We classified 1976 pork loin chops into 6 groups based on lipid composition. Lipid classification did affect pork texture and sensory tenderness, but did not contribute to variation in juiciness or flavor of pork. Factors other than lipid content should be considered when developing quality standards for fresh pork.
Available at: http://works.bepress.com/steven_lonergan/31/