Terms and Definitions

BF10 - Carcass backfat in inches measured off-midline at the tenth rib. Adjusted to 240 lb. live weight and for sex.
LMA - Carcass loin muscle area in square inches. Measured at the tenth rib. Adjusted to 240 lb. live weight and for sex.
Quality - Index that combines Minolta reflectance, ultimate pH, and intramuscular fat, percent of fresh loins. Higher is better. This is only a predictor of cooked loin tenderness.

Minolta - Light reflectance percent taken at 24 hours. Lower is darker.

pH - Ultimate pH, higher pH is associated with less drip loss.

Cook Loss - Percent weight loss from cooking loin chop. Lower is best.

Juicy - Sensory panel score of cooked loin juiciness on a 1-10 scale, higher is more juicy.

IMF - Percent loin intramuscular fat (total lipids), more is desirable.

Tender - Sensory panel score of cooked loin tenderness on 1-10 scale, Higher scores are more tender.

Instron - Star probe pressure of cooked loin in kg. Lower pressure indicates more tenderness.