PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.
KIS, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
Animal. 2022 Feb;16 Suppl 1:100383. doi: 10.1016/j.animal.2021.100383. Epub 2021 Nov 6.
Pork is often consumed in a very wide variety of products, processed from integral cuts or minced meat using different conservation methods (curing, smoking, cooking, drying, fermenting). Quality of pork products results from a combination between the properties of the raw material and the processing conditions to elaborate the final products. The influence of primary production factors, slaughtering and carcass processing on the quality of fresh pork has been reviewed (part 1), considering quality as an integrative combination of various attributes: commercial, organoleptic, nutritional, technological, convenience, and societal image, the latter denotes cultural, ethical (including animal welfare) and environment dimensions related to the way pork is produced, processed, and its geographical origin. This review (part 2) focuses on the influence of primary production factors and processing techniques on the quality of two important and economically significant processed pork products issued from contrasting processing techniques: cooked ham and dry-cured ham. As with fresh pork, many factors influence the quality of processed products, and one factor can affect several attributes. Moreover, in the case of processed products, numerous factors in both animal production and processing steps interact to determine their quality attributes. The quality of cooked ham depends on the properties of the raw material (in particular pH, colour, water holding capacity, presence of destructured meat defect, etc.) which are determined by pig husbandry practices (especially the genotype), pre-, postslaughter and processing conditions including the composition of curing mixture (ingredients, additives), salting, mixing and heat treatment. Processing techniques of cooked ham aim at homogenising the product quality within a given quality category (e.g. 'standard' or 'superior') or brand. Therefore, the variability of raw material is problematic for the cooked ham processing industry, which generally seeks uniformity and homogeneity of fresh hams. Likewise, pig husbandry conditions exert even greater impact on dry-cured ham quality. Indeed, the properties of raw material (including weight of fresh ham, fat thickness, pH, intramuscular fat and antioxidants content, fatty acid profile, etc.) that result from combined effects of primary production factors (genotype, feeding, production system, etc.) interact with processing conditions (salting, drying, ripening conditions and duration, etc.) to elaborate the quality attributes of the final products. Synergies can be sought between the primary production factors and processing techniques leading to specific organoleptic characteristics (texture, taste, aroma, flavour, etc.) that can be valued by quality labels. Quality of products is thus built along the whole chain from farm to fork.
猪肉通常被用于各种产品中，通过使用不同的保存方法（腌制、熏制、烹饪、干燥、发酵）对整块肉或肉末进行加工。猪肉产品的质量取决于原材料的特性和加工条件，这两者共同决定了最终产品的质量。已经对初级生产因素、屠宰和胴体加工对新鲜猪肉质量的影响进行了综述（第 1 部分），在该综述中，质量被视为各种属性的综合组合：商业、感官、营养、技术、便利性和社会形象，而后者表示与猪肉生产、加工及其地理来源方式相关的文化、伦理（包括动物福利）和环境维度。本综述（第 2 部分）重点介绍了初级生产因素和加工技术对两种重要且经济意义重大的加工猪肉产品质量的影响，这两种产品采用了截然不同的加工技术：熟火腿和干腌火腿。与新鲜猪肉一样，许多因素会影响加工产品的质量，而且一个因素可能会影响多个属性。此外，在加工产品的情况下，动物生产和加工步骤中的许多因素相互作用，共同决定其质量属性。熟火腿的质量取决于原材料的特性（尤其是 pH 值、颜色、持水力、存在碎肉缺陷等），这些特性由养猪实践（尤其是基因型）、宰前和宰后条件以及腌制混合物的组成（成分、添加剂）、腌制、混合和热处理决定。熟火腿的加工技术旨在使特定质量类别（例如“标准”或“优质”）或品牌内的产品质量均匀化。因此，原材料的可变性对熟火腿加工行业来说是个问题，该行业通常追求新鲜火腿的均匀性和一致性。同样，养猪条件对干腌火腿的质量也有更大的影响。事实上，原材料的特性（包括新鲜火腿的重量、脂肪厚度、pH 值、肌内脂肪和抗氧化剂含量、脂肪酸谱等）是初级生产因素（基因型、饲养、生产系统等）综合作用的结果，与加工条件（腌制、干燥、成熟条件和持续时间等）相互作用，共同决定了最终产品的质量属性。可以在初级生产因素和加工技术之间寻求协同作用，从而产生特定的感官特性（质地、口感、香气、风味等），这些特性可以通过质量标签来评估。因此，产品的质量是从农场到餐桌的整个链条上建立起来的。
