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Fluctuation and criteria of porcine fat firmness

Published online by Cambridge University Press:  13 March 2007

T. Nishioka  and
M. Irie
T. Nishioka*
Affiliation:
Agricultural, Food and Environmental Sciences Research Centre of Osaka Prefecture, Habikino-shi 583-0862, Japan
M. Irie
Affiliation:
Faculty of Agriculture, University of Miyazaki, Miyazaki-shi 889-2192, Japan
*
†E-mail: nishioka@mbox.epcc.pref.osaka.jp
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Abstract

Fat quality, in particular, firmness is a main contributor to meat appearance, shelf life, taste, and human health. The current study was conducted to examine the fluctuation and criteria of porcine fat firmness. Several physiochemical methods were performed on 237 porcine perirenal fat samples that were obtained randomly from a commercial market. The relationship between perirenal fat and the middle subcutaneous fat layer was investigated to predict carcass fat quality. Each physiochemical property of the perirenal fat showed considerable variation as a 40-fold difference in firmness was observed between the most extreme samples. Differences between these extremes were 19°C in melting point, 0·0043 for refractive index, and 18 g per 100 g fatty acid methyl esters for saturated fatty acids (SFA) concentration. Strong curvilinear relationships were found between Instron and sensory firmness scores (R=0·90–0·96, no.=24). On the basis of these relationships, classification of the perirenal fats obtained from the commercial market was defined. Fats possessing firmness values of less than 7 N have undesirable fat quality, whereas fat samples with values greater than 16 N were not popular in the market. From these data, we conclude that fats of 7–16 N in firmness value were preferred by consumers. Firmness values of perirenal fat samples correlated significantly with the stearic acid (C18:0) and SFA concentrations of samples of the middle subcutaneous fat layer (r=0·68, 0·57, P<0·01). These results indicate that there are wide fluctuations in the porcine fat quality, and that fats ranging in Instron firmness values between 7 and 16 N are most acceptable to consumers. And, subcutaneous fat may prove to be a valuable indicator of whole body pork fat quality.

Keywords

fatfirmnesspigsquality
Type
Research Article
Information
Animal Science , Volume 82 , Issue 6 , December 2006 , pp. 929 - 935
Copyright
Copyright © British Society of Animal Science 2006

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