The quality of pork - its characteristics and the requirements of the consumers and meat processing plants
2003
Kortz, J. (Szczecin Agricultural University (Poland). Dept. of Livestock Products Evaluation)
Pork producers still concentrate on the lean meat content of carcass and are insufficiently interested in meat quality. Meanwhile, the considerable changes, which have occurred on the international meat market over the last decade, generated by the changing life style and consumer requirements in Europe and the world in general, enforce a high standard of quality control, in particular as regards product diversity and safety. All this together, together with the ecological and ethical aspects connected with the welfare of animals, lead to changes in the "pork qualilty" concept,which should take into accout, beside the chemical composition and size of meat cuts, also the consumption, nutritive and technological value of meat, as well as consumption safety and consumer comfort. This review concentrates principally on all aspects relating to the quality of meat and its suitability, both from the point of view of meat technologists and consumers. A discussion is presented of different aspects of consumption and technological evaluation of pork quality with reference to practical qualitative problems that are important in modern pork production
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