Marbling, intramuscular fat and meat colour of Dutch pork

The amounts of intramuscular (i.m.) fat in the lean meat of the lumbar region of 21 slaughterpigs have been determined according to the Soxhlet method as a reference, and compared with those determined with the faster Foss-let procedure. These methods were highly correlated, over the lower range of fat concentrations (0·30-4·35%) studied. Although the Foss-Let values were on average slightly lower than the Soxhlet values, the Foss-Let procedure can be recommended for the determination of i.m. fat in pork. Furthermore, chemically determined i.m. fat was found to be significantly correlated with marbling. The sensory evaluations of pork colour were significantly correlated with each other and with the instrumentally determined colour lightness.