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pigs, intramuscular fat, meat quality


This study aimed to determine the effect of intramuscular fat content (IMF) on the quality of meat from PLW x PL pigs. Meat was evaluated in terms of intramuscular fat content (n=80), technological properties, visual and tactile aspects, and colour measurements. It was demonstrated that meat containing more IMF was characterised by higher tenderness and marbling, but lower water content and a lower proportion of the yellow b* colour. Furthermore, it had a lower C* saturation, a lower h° hue, and lower muscle pigment content.

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