The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness

A study was conducted to evaluate the influence of breed and sex of animals on tenderness of pork. For evaluation, carcasses of pure breed barrows and gilts of Large White, Czech pig meat, Landrace and Duroc were used. For laboratory investigations, the samples of musculus longissimus lumborum et thoracis (20 mm thick) were taken from the same place, at the first cruciate vertebra 48 h post mortem. Seven days post mortem, the texture of heat-processed meat was measured objectively by the shear method on Instron equipped with Warner–Bratzler shear device. Meat tenderness and juiciness were also evaluated sensorially. It was observed that the tenderness of cooked meat is influenced by breed (the tenderest meat was from Duroc breed). The sex of animals has significant effect on meat tenderness too. At the same time, the effects of pH 45 minutes (pH45) and 24 hours (pH24) post mortem and intramuscular fat content on meat tenderness were evaluated. Correlations were found between shear force (tenderness) and intramuscular fat content and also between shear force and pH value 45 min post mortem. The shear force decreased with increasing intramuscular fat content and with increasing pH45 value. Sensory evaluation of tenderness confirmed the objectively measured data.