Why is fat so important?

Why is fat quality so important?

JSR Genetics is powered by Topigs Norsvin the world’s most innovative pig genetics company.

Matt Schulte has been a Meat Scientist at Topigs Norsvin since 2022 and has recently written an article on the importance of pork fat quality and why it is so important.

Pork fat quality is an economically important trait. It influences slicing yields, the eating quality of pork products, and consumer appeal in terms of fat, colour, and texture. Many factors can affect fat quality, such as nutrition, genetics, gender, weight, age, and anatomical location. We define fat quality based on the colour, texture, and composition of the fat. Fat composition can influence the fat’s firmness, rancidity, flavour, and nutritional aspects. Fat firmness can influence profitability and should therefore be monitored by producers, packers, and processors.

Matt Schulte holds a PhD in Meat Science from Iowa State University. Matt provides technical services and support to customers in North and South America and parts of Asia. He also conducts trials in the US to assess carcass and meat quality variations to continue benchmarking Topigs Norsvin’s genetic lines.

Here is what he has to say:

Fat firmness

What is the best way to measure fat firmness?

“Several physical and chemical methods are available to measure fat firmness. However, the method used most by packers and processors is the iodine value. This indicates the amount of iodine absorbed per 100 grams of fat. A low iodine value indicates a firmer and more desirable pork fat with a higher value of saturated fats.”

Fat colour

Why should fat colour be monitored?

“Fat colour can influence consumer purchasing decisions and has an influence on exported products. Desirable firmer fats are typically whiter in colour, and the less desirable softer fats are more yellow in colour.”

Fat composition and shelf life

What is the relationship between fat composition and shelf life?

“Firmer pork fat contains more saturated fats that help improve product shelf life. This is because saturated fats become rancid less easily than unsaturated fats. That is particularly important in products with a higher fat content, like the belly.”

Nutrition and genetics

“How do nutrition and genetics influence fat quality?

A pig’s diet can have a major impact on fat quality. Therefore, when feed prices are high be careful about using least-cost formula diets. These feed ingredients can have a greater unsaturated fat content, which can have a negative impact on fat quality.  Topigs Norsvin uses genetics to influence fat quality by selecting animals with an inherently lower iodine value and so more saturated fats.”