Factors of significance, for pork quality - a review

被引:417
作者
Rosenvold, K [1 ]
Andersen, HJ [1 ]
机构
[1] Danish Inst Agr Sci, Res Ctr Foulum, Dept Anim Prod Qual, DK-8830 Tjele, Denmark
关键词
meat quality; genotypes; feeding; pre-slaughter handling; stunning methods; slaughter procedures;
D O I
10.1016/S0309-1740(02)00186-9
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This paper reviews current knowledge about factors of importance for pork quality with special emphasis on technological quality attributes. It is evident-that production and slaughter factors can be used to control technological quality traits. However, most of the present knowledge is based on studies investigating the influence of a single or at the most two factors. This survey reveals that: Most important, an understanding of how production and slaughter factors interact in relation to pork quality is a must to give the maximum number of tools to control pork quality and hereby meat quality demands of tomorrow. The existence of a new genetic pool (elimination of the halothane and RN- genes in the commercial pig populations of tomorrow) force the meat science into a renaissance, as the influence of production and slaughter factors on pork quality may be fundamentally different in this new genetic pool. A basic understanding on how muscle glycogen stores are influenced by genotype and feeding regime and the interaction with pre-slaughter handling might be the next major breakthrough in controlling technological pork quality. Introduction of new production systems claim parallel studies to prevent unforseen negative effect on quality. A holistic approach is needed-to give an overall understanding of the influence of production, peri and post mortem factors on pork quality. (C) 2003 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:219 / 237
页数:19
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