The objective of this study was to determine the effects of loin muscle location on glycolytic potential (GP) and fresh pork quality traits. Seven sections (5-cm thick) from approximately between the eighth rib and fourth lumbar vertebra were evaluated. Numerous quality measurements were taken within each section. Ultimate pH was similar (P > 0.05) at all locations. Drip loss decreased (P < 0.01), while subjective firmness and color scores improved (P < 0.01) toward the posterior end of the loin. Minolta L* values (Minolta, Osaka, Japan) were highest (P < 0.01) in the anterior sections. Intramuscular fat was lower, but shear force and GP were higher in the middle sections than at the extremities (P < 0.01). In conclusion, GP and pork quality traits vary throughout the longissimus dorsi. However, differences in GP among sections were of low magnitude, and ultimate pH was unaffected by loin location. For studies that require multiple measurements of GP, samples should be taken in the region of the longissimus that yielded similar values, i.e., between the 10th rib and the third lumbar vertebra.
ASJC Scopus subject areas
- Food Science