Pork fat taste test
RESULTS from a 721 pig finishing trial at the Meat and Livestock Commissions Stotfold development unit, Beds, conflict with retail butchers belief that fatness affects pork eating quality.
Stock comprised balanced numbers of entire males and gilts of 25% and 50% Duroc blood, grown from 30 to 90kg on one of seven rations, to produce carcasses of differing fat levels. P2 backfats at slaughter averaged 11.59mm.
Of the taste panel findings only pork juiciness was linked significantly with P2 backfat. No eating quality traits measured correlated with intramuscular fat.