Biochemical Properties of Pork and Their Relationship to Quality II. Intramuscular Fat a, b

SUMMARY Pork loin and ham muscles from a total of 439 carcasses were analyzed for total intramuscular fat, and the results were compared to certain qualitative and quantitative carcass traits. Greater quantities of fat were associated with higher flavor, tenderness, and, especially, higher juiciness ratings of the cooked fresh product. This increase in fat content was also accompanied by lower curing and cooking shrinkages and greater carcass fatness. The curing process elevated palatability scores and lowered cooking shrinkages to a level that minimized the effect of intramuscular fat. It is therefore suggested that recognition of the importance of intramuscular fat he essentially confined to fresh pork products subjected to dry or semi‐dry methods of cookery.