The muscular fat (MF), CP, and moisture content of the loins were determined by using a near-infrared transmittance meat analyzer (Infratec 1265, Tecator, Ho¨gana¨ s, Sweden). The samples were not trimmed free of intermuscular fat and connective tissue. Therefore, the measurement of MF included both the intermuscular and intramuscular fat. The monochromator contained a 50-W tungsten lamp and a diffraction grating that created monochromatic light. The measured spectra were separated in the range from 800 to 1,100 nm. The chops were minced and distributed in the cup ring
equipped with a plastic bottom plate, with a 100-mm diameter and 15-mm depth.