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General Discussion

Marbling in Pork Loin Chops

zackly | Oct 1, 202107:15 AM     6

Today, I saw (and bought) these pork loin chops, pictured, at my supermarket that stopped me in my tracks. They were heavily marbled and much whiter than typical pork loin chops, white, like Japanese beef. It seems this much sought after characteristic in beef is not the case in pork chops, see study notes below. Do you look for well marbled pork chops? I usually buy the lean ones. Maybe that's why my pork chops are frequently dry and tough.

"Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics" https://www.sciencedirect.com/science...

Abstract
These studies evaluated whether consumers detect differences among pork loin chops with low (1.05% fat), medium (2.33%) and high (3.46%) amounts of marbling when visually evaluated, when prepared under controlled conditions, and when prepared at home. Highly marbled chops appeared lighter colored, less lean, had less acceptable appearance, and were less likely to be purchased than leaner chops; they were juicier, more tender, oily and flavorful than leaner chops. These results indicate a disparity between purchase intent based on visual evaluation, and quality attributes of the cooked product. When evaluated at home, consumers rated the chops they chose (40% low, 40% medium marbled) as more tender, juicy and flavorful than chops they evaluated “blind” on-site suggesting that additional factors have a significant impact on stated purchase

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