With increasing fat levels, tendern

With increasing fat levels, tenderness, flavour and overall acceptability
increased. Samples judged more tender by the panel also had
lower shear values. As the fat level increased the percentage of samples
judged as having acceptable or better eating quality increased.
However, overall, there was relatively little improvement in quality
above an intramuscular fat concentration of about 2%. Higher intramuscular
fat was also found to improve the eating quality of PSE pork,
although overall panel scores were lower than for normal pork.
Similarly, studies in North America by DeVol et al. (1988) found
significant correlations between eating quality, and instrumentally
determined shear force, and fat concentration in the muscle. When
they grouped samples according to their instrumentally determined
texture they found that higher fat levels were associated with more
tender pork (Table 6.7).

Results (Indonesian) 1:

Dengan peningkatan kadar lemak, kelembutan, rasa, dan keseluruhan penerimaanmeningkat. Sampel yang dinilai lebih empuk oleh panel juga memilikigeser nilai yang lebih rendah. Tingkat lemak meningkat persentase sampeldinilai sebagai memiliki diterima atau lebih baik makan kualitas meningkat.Namun, secara keseluruhan, ada relatif sedikit perbaikan kualitasdi atas intramuskular lemak konsentrasi sekitar 2%. Lebih tinggi intramuskularlemak juga ditemukan untuk meningkatkan kualitas makan babi PSE,Meskipun secara keseluruhan nilai panel yang lebih rendah dari normal babi.Demikian pula, studi di Amerika Utara oleh DeVol et al. (1988) ditemukankorelasi signifikan antara makan berkualitas, dan instrumentalkekuatan geser ditentukan, dan konsentrasi lemak dalam otot. KapanMereka dikelompokkan sampel menurut mereka instrumental ditentukanmereka menemukan bahwa tingkat lemak yang lebih tinggi terkait dengan lebih teksturtender daging babi (Tabel 6.7).