In this study fresh pork loins (n = 290) were selected from a commercial packing facility based on subjective marbling of the intact loin and 24-h pH to determine the influence of marbling on quality measurements, including color, marbling, and firmness, ultimate pH, and drip loss, were determined after aging. Results from a trained panel indicate that the percentage of extractable lipid did not correlate strongly with perceived tenderness, juiciness,
or pork flavor for this group of pork loins that was controlled for genetics, pH, management, and day of slaughter.