Effect of marbling on pork nutritional value

Anastasia A. Semenova; Andrey S. Dydykin; Olga K. Derevitskaya; Anna L. Bero; Marietta A. Aslanova; Viktoriya A. Pchelkina; Nataliya E. Soldatova; Artem S. Dorokhov

doi:10.18485/meattech.2025.66.3.77

Anastasia A. Semenova V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia https://orcid.org/0000-0002-4372-6448
Andrey S. Dydykin V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia https://orcid.org/0000-0002-0208-4792
Olga K. Derevitskaya V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia
Anna L. Bero V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia https://orcid.org/0000-0001-8521-5155
Marietta A. Aslanova V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia
Viktoriya A. Pchelkina V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia https://orcid.org/0000-0001-8923-8661
Nataliya E. Soldatova V.M. Gorbatov Federal Research Center for Food Systems of RAS, Moscow, Russia https://orcid.org/0000-0003-0028-5256
Artem S. Dorokhov AGROECO-YUG LLC, Voronezh region, Pavlovsk, Russia

DOI: https://doi.org/10.18485/meattech.2025.66.3.77

Keywords: pork, m. L. dorsi, marbling, nutrients profile, fatty acid composition

Abstract

In the context of the dilemma between tasty and healthy food, obtaining and analyzing information on the nutrients composition of commercial marbled pork make significant interest from the point of view of the right choice of a long-term strategy for the pork producers. This study considers the influence of marbling degree of commercial pork on the nutritional parameters, fatty acid composition, content of selenium, zinc, iron, copper, and vitamins, B1, B2, B5, B6, B12, B3, and D3. It was shown that a high degree of marbling affects only the energy value, producing no effect on the protein content in the meat. The increase of fat content depending on the pork marbling degree was noted, and a correlation between the degree of marbling and the ratio of omega-3:omega-6 fatty acids was found, which proves the high biological value of marbled meat and allows consideration of its possible use in manufacturing functional food products. Analysis of the vitamin and mineral composition of the marbled meat showed that the degree of pork marbling does not affect their quantitative content in the meat.