Determination marbling and other quality characteristics of pork loin

In their study the authors examined the relationship between the marbling grade and the quality level of pork and the possible methods that can be used to grade the marbling characteristic. They have performed instrumental measurements such as colour, texture, pH, water holding capacity, and sensory evaluation for hardness, juiciness, taste, fatness and overall impression. Based on their study they found that the quality level of pork loin corresponds to the marbling, as the quality level decreases (S -> 0) the level of marbling. They also established the methods that can be used to grade and differentiate the quality levels and marbling; such as the objective, instrumental colour and texture measurements, with special regards to red colourisation (a*).