Variation of Selected Factors from the Anterior to Posterior of Pork Loin

Abstract

Data from three experimentssuggest that designs for studies using pork loin should consider variations within the loin from the 4th rib to the anterior end of the hip bone. Of the factors measured on anterior, middle, and posterior sections in the loin, only tenderness and flavor of the LD were similar for all three sections in all three experiments. The middle section lost less weight during cooking, produced the most press fluid, and was the least tender in all experiments. The anterior section required significantly longer total cooking time than middle or posterior sections, whereas there was no factor in which the posterior section usually differed from the other two sections.