Consumers’ willingness to pay a premium when purchasing pork chops is driven by eating satisfaction. Genetic parameters for sensory traits and their associations with pH and intramuscular fat were estimated in pork chops. A univariate animal model was used to estimate the heritability of the sensory traits in ASReml using pedigree information, while phenotypic and genetic correlations were estimated using a bivariate animal model. Low heritability (h² < 0.2) was found for all measured sensory traits, and genetic correlations estimated between sensory traits and pH were smaller than that estimated between intramuscular fat and sensory traits. Positive genetic correlations of sensory measurements with pH and intramuscular fat were found, indicating that selection to increase intramuscular pH and fat can help to increase sensory scores. However, as the genetic correlations were low to moderate, increase in pork sensory scores through selection for loin pH and intramuscular fat content would be slow, and because of the small sample size, the results should be interpreted with caution.

消费者购买猪肉排骨时愿意支付溢价的原因是饮食满意度。估计猪排的感官特质的遗传参数及其与pH和肌内脂肪的关系。使用家谱信息，使用单变量动物模型来估计ASReml感官性状的遗传力，而使用双变量动物模型来估计表型和遗传相关性。遗传力低（h ² 所有测得的感官性状均<0.2），并且感官性状和pH之间的遗传相关性比肌内脂肪和感官性状之间的遗传相关性小。发现感觉测量值与pH和肌肉内脂肪呈正相关，表明选择增加肌内pH和脂肪可以帮助增加感觉评分。但是，由于遗传相关性较低至中等，通过选择腰部pH和肌肉内脂肪含量来提高猪肉感官评分的速度将很慢，并且由于样本量较小，因此应谨慎解释结果。