A systematic Meta-analysis of breed, regional, and production determinants of pork quality

Pork quality is shaped by interacting genetic, environmental, and nutritional factors, but existing studies remain fragmented and often contradictory. We conducted a multi-level meta-analysis of 828 studies reporting 15 physicochemical, compositional, and sensory traits to quantify the relative importance of breed, region, muscle position, slaughter parameters, and diet. Breed was the dominant determinant of compositional traits such as intramuscular fat and oleic acid, whereas geographic region explained most variation in water-holding capacity and color. Slaughter age and weight showed linear and quadratic relationships with intramuscular fat, tenderness, and color, revealing clear trade-offs between flavor and texture. Dietary protein, mineral balance, and key amino acids displayed threshold effects on marbling, water-holding capacity, and fatty acid composition. Collectively, these findings provide a variance-based ranking of pork-quality determinants and identify quantitative targets for precision breeding, slaughter management, and nutritional strategies to deliver consistent and high-quality pork across markets.