INFLUENCE OF CHOP LOCATION WITHIN A LOIN ON BONELESS PORK LONGISSIMUS QUALITY

Two experiments were conducted to evaluate the influence of chop location on boneless pork loin quality. Color, firmness and marbling were consistent in the central and center posterior sections of the loin. The anterior and posterior sections of the loin were variable in quality attributes. The anterior chops in an 11-rib boneless loin were visually darker and softer than the rest of the loin. The middle chops of an eight-rib boneless loin were visually darker and had lower lightness (L*) and yellowness (b*) values. Posterior chops were visually lighter in color, firmer and had more marbling than chops from the center region. This was supported by higher L* and b* values and percentage of lipid. This study suggests that locations within a loin differ in quality characteristics such as color, tenderness, cooking yield and lipid content. The center section of the loin (30–80%) was the most consistent with regard to pork quality.