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Pork longissimus muscle quality characteristics were evaluated on 109 center cut boneless loins. After 21 d aging, loins were cut into 1-inch chops and allowed to bloom for 30 minutes before visual measurements (color, marbling and firmness) and instrumental color were recorded for each chop. Overall, visual color was the lightest on the anterior and posterior ends and was the darkest from approximately 50% to 80% of the length of the loin. Marbling was the highest at the posterior end, lowest in mid-loin, then higher toward the anterior end. Loins were the softest at the anterior end and became firmer toward the posterior end.

The influence of chop location on pork loin quality