Consumer eating quality and physicochemical traits of pork Longissimus and Semimembranosus differed between genetic...

Pork eating quality is affected by various factors. In this study, Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles from seven genetic lines (PM-LR - Pure maternal, Landrace-type; PM-LW - Pure maternal, Large White-type; PM-D - Pure maternal, Duroc-type; PT-D - Pure terminal, Duroc-type; PT-LW - Pure terminal, Large White-type; PT-LR - Pure Terminal, Landrace-type; Comp-P × LW × D - Composite Terminal - Pietran × Large white × Duroc) were analyzed for pH, intramuscular fat (IMF) content, and collagen content and solubility. A consumer sensory test using check-all-that-apply (CATA) and biometric approaches was also conducted. The results showed that the IMF content of line PM-D was the highest (P = 0.004), while line PT-LW received the highest score in tenderness, liking of flavor, purchase intent, and quality grading (P < 0.05). Line PM-LR and PT-LR showed the lowest IMF content and were least preferred by consumers. Compared to LTL, SM showed higher pH, collagen solubility, and sensory scores in tenderness, juiciness, liking of flavor, and overall liking (P < 0.05). Different muscles and lines were associated with different CATA terms but not with differences in consumer emotional responses. pH positively influenced tenderness, juiciness, and overall liking (P < 0.05), but IMF and collagen had little effect. The flavor was the most important sensory attribute contributing to overall liking, followed by tenderness. Genetic line and muscle affected pork chemical properties and eating quality. The findings are important for the Australian pork industry to improve the eating quality of their products.