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Incidence of Soft Fat in British Pigs

Published online by Cambridge University Press:  22 November 2017

E. Dransfield  and
A.J. Kempster
E. Dransfield
Affiliation:
AFRC, Institute of Food Research - Bristol Laboratory, Langford, Bristol BS18 7DY
A.J. Kempster
Affiliation:
Meat and Livstock Commission, Queensway House, Bletchley Milton Keynes, MK2 2EF
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Extract

Both the quality and physical properties of fat are important attributes of pig carcass quality. The physical properties of fatty tissue, particularly its softness, affect its appearance, ease of cutting and carcasses with excessively soft fat are unsuitable for processing. Concern about soft fat is highlighted as one of the most serious problems judging from the level of industrial complaints and queries.

Softness judged by a sensory thumb test may vary considerably between assessors and therefore a portable pentrometer which measures the resistance to penetration by a small probe was developed. The probe indicates firmness in units from 0 to 100O. Units less than 575 are equivalent to a sensory score of 1 or 2, values of 575 to 775 a score of 3 or 4; 776 to 875 a score of 5 or 6 and values more than 875, a score of 7 or 8 on a firmness scale of 1 to 8. Six probes were used by MLC regional officers in 28 meat plants which were stratified by size and throughput and chosen from diferent regions of the country.

Type
Manipulation of Composition and Quality of Animal Products
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1988 , March 1988 , pp. 64
Copyright
Copyright © The British Society of Animal Production 1988

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