Rosenvold Katja, Andersen Henrik J
Danish Institute of Agricultural Sciences, Research Centre Foulum, Department of Animal Product Quality, PO Box 50, DK-8830 Tjele, Denmark.
Meat Sci. 2003 Jul;64(3):219-37. doi: 10.1016/S0309-1740(02)00186-9.
This paper reviews current knowledge about factors of importance for pork quality with special emphasis on technological quality attributes. It is evident that production and slaughter factors can be used to control technological quality traits. However, most of the present knowledge is based on studies investigating the influence of a single or at the most two factors. This survey reveals that: -Most important, an understanding of how production and slaughter factors interact in relation to pork quality is a must to give the maximum number of tools to control pork quality and hereby meat quality demands of tomorrow. -The existence of a new genetic pool (elimination of the halothane and RN(-) genes in the commercial pig populations of tomorrow) force the meat science into a renaissance, as the influence of production and slaughter factors on pork quality may be fundamentally different in this new genetic pool. -A basic understanding on how muscle glycogen stores are influenced by genotype and feeding regime and the interaction with pre-slaughter handling might be the next major breakthrough in controlling technological pork quality. -Introduction of new production systems claim parallel studies to prevent unforseen negative effect on quality. -A holistic approach is needed to give an overall understanding of the influence of production, peri and post mortem factors on pork quality.
本文回顾了有关猪肉品质重要影响因素的现有知识，特别强调了工艺品质属性。显然，生产和屠宰因素可用于控制工艺品质特性。然而，目前的大多数知识是基于对单个或最多两个因素影响的研究。本次调查表明：-最重要的是，必须了解生产和屠宰因素如何与猪肉品质相互作用，以便提供最多的工具来控制猪肉品质，从而满足未来的肉质需求。-新基因库的出现（在未来的商业猪群中消除氟烷和RN(-)基因）促使肉类科学迎来复兴，因为在这个新基因库中，生产和屠宰因素对猪肉品质的影响可能存在根本差异。-对肌肉糖原储备如何受基因型和饲养方式影响以及与宰前处理的相互作用的基本理解，可能是控制猪肉工艺品质的下一个重大突破。-新生产系统的引入需要进行平行研究，以防止对品质产生不可预见的负面影响。-需要采用整体方法来全面了解生产、宰中和宰后因素对猪肉品质的影响。
