Pig glossary

Intramuscular fat

Pig lean meat (muscle) contains a certain proportion of fat estimated to be between a 2% and a 4%. This kind of fat is infiltrated between the muscular fibres (marbling) and is called intramuscular fat. This kind of fat is very important from the viewpoint of meat quality, because it is the fat that imparts a good flavour, aroma and texture to the meat.

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