Borja Vila

Introduction One of the characteristics that influence the quality of meat as perceived by the consumer is the amount of intramuscular fat (IMF), which is located within the structure of muscle. In terms of taste, IMF is well correlated with pork acceptability. The threshold level of IMF needed for optimal eating quality of pork proposed is between 2.2 and 3.4% (Font-i-Furnols et al., 2012). ...