Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin

OBJECTIVE: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. METHODS: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH. Pairwise relationships among these traits were determined using correlation analyses. RESULTS: IMF content was significantly correlated with moisture content (r = −0.88; p<0.01) and pH (r = 0.32; p<0.05), but not with drip loss (r = −0.23; p = 0.07) or cooking loss (r = −0.10; p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = −0.57; p<0.01). CONCLUSION: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.