Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat

M. Čandek-Potokar,B. Lebret

doi:10.1016/j.animal.2021.100402

Abstract

This work considers all factors along the production chain from farm to fork influencing the quality of fresh pork and processed products. Pork quality is multidimensional and comprises various attributes: commercial value of carcasses, meat organoleptic, nutritional, technological (i.e. suitability for processing and storage) properties, convenience, and societal image. The latter denotes cultural, ethical (including animal welfare) and environmental dimensions related to pork production, including geographical origin, all of which influence societal perceptions for pork. This review covers the impact of production factors, slaughter methods, carcass processing, and post mortem ageing on fresh meat quality. The impact on pork quality from some of these factors are now well documented and clearly established (e.g. genetics and pork technological attributes; diet and lipid profile; preslaughter and slaughter conditions and pork technological or organoleptic attributes…). Gaps in scientific knowledge are also identified, including the need for a better understanding of regulatory pathways for oxidative stress in vivo and post mortem that can contribute to optimise pork organoleptic and nutritional attributes and its suitability for processing and storage. This review highlights the strong interactions between primary production factors on pork quality attributes. Interactions are particularly marked in alternative production systems, in which synergies between factors can lead to specific quality characteristics that can be used to market pork at a premium as branded products. There are also antagonisms between quality attributes, namely between carcass commercial value and pork technological and organoleptic properties, between nutritional attributes and processing and storage suitability of fat tissues, between societal image and pork technological attributes in outdoor production systems, and between societal image (better welfare) and organoleptic attributes (risk for boar taint) in entire male production. Further research is needed to better understand the effects of some specific production factors and their interactions on quality attributes. A holistic approach with the use of multicriteria analyses can help to work out the trade-offs between pork quality attributes and between stakeholders (farmer, slaughterhouse or processing plant, consumers, citizens …) whose priorities may differ.

Highlights

The global pig industry is responsible for pork production that accounts for 33% of total meat consumption, with large differences in consumption levels from one continent to another (OECD, 2021)
The objective of this review is to present how carcass and fresh pork quality attributes are impacted by production factors along the production chain (Table 1)
Local or autochthonous breeds are well reputed for their meat sensory qualities: redder meat, lower exudate, greater tenderness and juiciness ratings as compared to selected breeds (Bonneau and Lebret, 2010). These breed differences are likely a result of interactive effects of genetics and production factors, i.e. older age and heavier weights at slaughter and specific rearing conditions (Lebret et al, 2015) (Supplementary Table S1)

Summary

Introduction

The global pig industry is responsible for pork production that accounts for 33% of total meat consumption, with large differences in consumption levels from one continent to another (OECD, 2021). These breed differences are likely a result of interactive effects of genetics and production factors, i.e. older age and heavier weights at slaughter and specific rearing conditions (e.g. management favouring a phase of compensatory growth and intramuscular fat deposition in some cases; extensive rearing conditions improving colour and modifying muscle properties) (Lebret et al, 2015) (Supplementary Table S1).

Objectives

Results

Conclusion