Pork carcass quality : a research review
"Per capita consumption of pork has not kept pace with the increase in total meat consumption in recent years. Many factors are credited with influencing this decline but one dominates: In spite of the fact that the industry has made great strides in changing the ratio of lean to fat in hogs produced today, the image of pork being "fat" food lingers in the minds of calorie conscious consumers. The change to production of a more muscular pig with less fat has caused changes in pork quality. This coupled with the industry's efforts to increase pork consumption are bringing demand for more information on factors that affect pork quality. As a result of a poll conducted by the National Pork Producers it was decided that this bulletin should be written covering the following areas of carcass studies: (l) Relationship of quality to consumer acceptance; (2) muscle quality as related to breed differences, genetic influences, nutrition, and environment; (3) relationship of size of cut to consumer acceptance; and (4) relationship of quantity to quality. The research has not been extensive on these subjects. This review is an attempt to assemble what has been pub I ished and to suggest areas for further research. It should be pointed out that the word quality as used in this report refers to characteristics that affect consumer acceptability and processing losses. No effort has been made to include research on acceptability as affected by fat: lean ratios."--Preface.
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