Abstract
Pork quality is predicted upon gene expression at the time of pig slaughter and is considered the complex cumulative effect of a large number of genes, each playing a small part. Although pork has generally been stigmatised by the poor consistency of the product, large-scale studies at the mRNA expression, proteome and genome levels are providing new insights into the relationships between meat quality, individual genes and functional processes within the muscle tissue. The expected release of the complete pig genome sequence at 3× coverage in 2008 should consolidate these studies. Several DNA markers are already in use in the pig industry to select for improved meat quality.
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