Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin

  • Watanabe, Genya (Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO)) ;
  • Motoyama, Michiyo (Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO)) ;
  • Nakajima, Ikuyo (Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO)) ;
  • Sasaki, Keisuke (Institute of Livestock and Grassland Science, National Agriculture and Food Research Organization (NARO))
  • Received : 2017.08.30
  • Accepted : 2017.12.11
  • Published : 2018.06.01
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Abstract

Objective: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. Methods: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH. Pairwise relationships among these traits were determined using correlation analyses. Results: IMF content was significantly correlated with moisture content (r = -0.88; p<0.01) and pH (r = 0.32; p<0.05), but not with drip loss (r = -0.23; p = 0.07) or cooking loss (r = -0.10; p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = -0.57; p<0.01). Conclusion: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.

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References

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