Effect of intramuscular fat on pork eating quality

Intramuscular fat (IMF) is a major driver of meat eating quality, but not a lot is known about how it affects the eating quality of pork.

This project aims to quantify the relationship between pork IMF and carcass and eating quality. This knowledge can then drive improvements across the pork supply chain.

Value for producers:

• Understanding how IMF affects pork quality will give producers the knowledge they need to improve pork quality
• Improved customer pork eating experience, leading to increased willingness to repurchase or pay more