Effect of fat score on the quality of various meat products

In the larger Swiss abattoirs the fat score (FS) is determined by default as an indicator of fat quality. The FS refers to the iodine number and is related to the degree of unsaturation of the outer layer of backfat. In a feeding trial with Large White gilts, the FS was determined in 47 carcasses. Meat and fat tissues were prepared for the production of salami (SAL), raw-cured bacon (RCB), pork hamburger (PHB) and Vienna sausage (VIS). In the different meat products, the FS was closely related to the percentage of saturated (SFA: r = −0.49 to −0.79) and polyunsaturated fatty acids (PUFA, r = 0.36 to 0.79) for RCB, SAL and PHB (p ⩽ 0.05), but not for VIS. For RCB, significant correlations with FS were seen for the meat:fat-ratio (r = 0.39), fat firmness (r = −0.31) and one fat oxidation marker (1-octen-3-ol: r = 0.51). The texture (r = −0.60), aw-value (r = 0.63) and one fat oxidation marker (1-octen-3-ol: r = 0.46) were significantly correlated with FS in SAL. On the whole, only a few variables correlated significantly with FS for SAL and RCB and the corresponding relationships were always linear. No significant correlation between FS and any of the technological and sensorial parameters were found for VIS or PHB.