Production systems and influence on eating quality of pork

被引：108

作者：

Bonneau, Michel ^{[1
]}

Lebret, Benedicte ^{[1
]}

机构：

[1] INRA, UMR 1079, F-35590 St Gilles, France

来源：

MEAT SCIENCE | 2010年 / 84卷 / 02期

关键词：

Pork; Eating quality; Production systems; Pig; TECHNOLOGICAL MEAT QUALITY; BOAR TAINT; COMPENSATORY GROWTH; CARCASS COMPOSITION; SENSORY CHARACTERISTICS; REARING SYSTEM; IBERIAN HAM; PIGS; MUSCLE; SKATOLE;

D O I：

10.1016/j.meatsci.2009.03.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present paper reviews the available information on the eating quality of pork from the perspective of production systems considered at farm level. Among the specifications differentiating systems having a claim oil eating quality, breed, feeding strategy, rearing conditions and slaughter age/weight of the pigs may influence pork eating quality. Specific genetic X environment interactions such as the use of slow growing-fat local breeds reared in extensive conditions, as encountered in local Mediterranean systems, lead to high eating quality of pork and pork products Organic production per se has little influence on the eating quality of pork. Welfare-oriented specifications such as enriched living environment, outdoor access or free-range rearing have limited consequences on pork quality. Because boar taint negatively impacts the consumer acceptability of pork, a total ban on castration to improve animal welfare would be a real challenge for the management of pork quality in those countries where entire male pig production is not currently common. (c) 2009 Elsevier Ltd. All rights reserved

引用

页码：293 / 300

页数：8

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