CRITICAL POINTS IN THE DEVELOPMENT OF PORK QUALITY - A REVIEW
 
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Pol. J. Food Nutr. Sci. 2006;56(3):249–256
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ABSTRACT
Pork is the most common consumed meat both in Poland and in the world. Unfortunately, in the last few years, a deterioration in quality has been observed by the meat industry as well by the consumers. When there was insufficient volume of pork on the market, meat industry had to process any quality of available raw material, however nowadays the requirements of consumers and processors need to be priorities for animal producers. Shaping of meat quality is a very complicated problem. The quality of pig carcasses and pork is determined by several factors, both genetic and environmental. In the last few years very intensive research in genetics has been carried out. In the future results of these projects will permit modeling of different features of meat quality in order to satisfy requirements of consumers. A number of research projects in this field have focused on the influence of animal nutrition, especially addition of easily assimilated sugars, compounds modifying metabolism and composition of fatty acids in animal feed. Additionally, it has been shown in these programs, that all improvements in genetic potential and animal feeding can be wasted by improper handling of animals during transport to slaughterhouses and technological mistakes during slaughtering processes. It means that modeling of pork quality requires control over anumber of various factors at all stages of technological processes of its production.
ISSN:1230-0322