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.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/S0309-1740(02)00186-9 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data.
Meat Sci
January 2025
Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Republic of Korea. Electronic address:
This study evaluated the performance of a deep-learning-based model that predicted cooking loss in the semispinalis capitis (SC) muscle of pork butts using hyperspectral images captured 24 h postmortem. To overcome low-scale samples, 70 pork butts were used with pixel-based data augmentation. Principal component regression (PCR) and partial least squares regression (PLSR) models for predicting cooking loss in SC muscle showed higher R values with multiplicative signal correction, while the first derivative resulted in a lower root mean square error (RMSE).
View Article and Find Full Text PDFEthical Food Consumption in the Digital Age: Consumer Attitudes Towards Digitally Monitored Animal Welfare in Pork Products.
Appetite
January 2025
Faculty of Business and Law, Curtin University, Perth, Western Australia, Australia.
Climate change is an emerging global reality with widespread effects on ecosystems and human communities. However, its significant impact on livestock animals often goes underdiscussed as more focus is given to impact of livestock production on climate change. Implementing high-welfare systems, such as digital monitoring of animals, can help mitigate climate-related challenges by reducing temperature fluctuations and controlling disease spread.
View Article and Find Full Text PDFThe Etiology of Reduced Muscle Mass with Surgical and Pharmacological Weight Loss and the Identification of Potential Countermeasures.
Nutrients
December 2024
Department of Surgery, University of Texas Medical Branch, Galveston, TX 77554, USA.
Obesity represents a major health crisis in the United States, significantly increasing risks for chronic diseases and generating substantial economic costs. While bariatric surgery and pharmacological interventions such as GLP-1 receptor agonists have been proven effective in achieving substantial weight loss and improving comorbid conditions, they also raise concerns about the unintended loss of fat-free mass, particularly muscle. This loss of muscle mass compromises physical functionality, quality of life, and long-term metabolic health, particularly in individuals with sarcopenic obesity or those at risk of frailty.
View Article and Find Full Text PDFHigh-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels.
Foods
January 2025
Graduate School of Science and Technology, Niigata University, 8050 Ikarashi 2 nocho, Nishi-ku, Niigata 950-2181, Japan.
High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious consumer demands. High-pressure treatment applied within the range of 150-200 MPa significantly reduced cooking loss while maintaining moisture content and provided an ideal network structure for reduced-sodium pork gels. High-pressure treatment at up to 100-200 MPa, in combination with added sodium chloride and sodium polyphosphate, was evaluated for its effects on gel texture, with results indicating that high-pressure treatment significantly improved breaking stress (increased by 10.
View Article and Find Full Text PDFPreparation of ofloxacin molecularly imprinted polymer Raman sensor based on magnetic graphene oxide.
Anal Bioanal Chem
January 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China.
Ofloxacin is a commonly used quinolone antibiotic that is also used as a feed supplement in livestock production and in plant disease prevention and treatment. However, the excessive use and abuse of ofloxacin will accumulate along the food chain and endanger human health. Therefore, the development of a simple, rapid, and sensitive detection method for the determination of ofloxacin is critical.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!