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Exploring the multifaceted factors affecting pork meat quality.

Sriniwas Pandey1, Sheena Kim1, Eun Sol Kim1

  • 1Department of Animal Biotechnology, Dankook University, Cheonan 31116, Korea.

Journal of Animal Science and Technology
|October 14, 2024
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Summary
This summary is machine-generated.

Understanding pork quality is vital for health, economics, and safety. This review details factors like genetics, feed, and handling that influence pork

Keywords:
Meat qualityPigPork

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Area of Science:

  • Animal Science
  • Food Science
  • Agriculture

Background:

  • Pork quality impacts consumer satisfaction, health, economics, safety, and sustainability.
  • It is a critical factor in the global meat industry.
  • Numerous elements influence pork's sensory attributes and consumer acceptance.

Purpose of the Study:

  • To comprehensively review factors affecting pork meat quality.
  • To highlight the importance of understanding these factors for consistent production and consumer satisfaction.

Main Methods:

  • Literature review of scientific studies on pork quality.
  • Analysis of factors including genetics, rearing, feed, gender, handling, and aging.

Main Results:

  • Pork quality is multifactorial, influenced by genetics, environment, and post-mortem processes.
  • Specific factors like feed composition and pre-slaughter handling significantly alter meat characteristics.
  • Meat aging is crucial for developing desirable sensory attributes.

Conclusions:

  • A holistic understanding of all influencing factors is essential for optimizing pork production.
  • Addressing these factors ensures high-quality pork meeting consumer expectations.
  • This knowledge supports industry advancements in pork quality and sustainability.