Genetic parameter estimation for sensory traits in longissimus muscle and their association with pH and intramuscular fat in pork chops

Abstract Consumers’ willingness to pay a premium when purchasing pork chops is driven by eating satisfaction. Genetic parameters for sensory traits and their associations with pH and intramuscular fat were estimated in pork chops. A univariate animal model was used to estimate the heritability of the sensory traits in ASReml using pedigree information, while phenotypic and genetic correlations were estimated using a bivariate animal model. Low heritability (h2