Alvaro Rojo Gomez

IntroductionIn the pork industry, the trend towards producing lean carcasses is still occurring, concurrently with a demand from certain specific markets for pork products with high intramuscular fat (IMF) in an attempt to ensure palatability.  A positive effect of IMF content on the eating quality of pork has been reported by a number of authors (Castell, 1994; Fernandes et al., 1999; Brewer ...