PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.
KIS, Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
Animal. 2022 Feb;16 Suppl 1:100402. doi: 10.1016/j.animal.2021.100402. Epub 2021 Nov 23.
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.
这项工作考虑了从农场到餐桌的整个生产链中影响新鲜猪肉和加工产品质量的所有因素。猪肉质量是多维的，包括各种属性：胴体的商业价值、肉的感官、营养、技术（即适合加工和储存）特性、便利性和社会形象。后者表示与猪肉生产相关的文化、伦理（包括动物福利）和环境方面，包括地理起源，所有这些都影响了社会对猪肉的看法。本综述涵盖了生产因素、屠宰方法、胴体加工和死后老化对鲜肉质量的影响。现在已经清楚地记录并明确确定了其中一些因素对猪肉质量的影响（例如遗传和猪肉技术属性；饮食和脂质分布；宰前和屠宰条件以及猪肉技术或感官属性......）。还确定了科学知识的差距，包括需要更好地了解体内和死后氧化应激的调节途径，这有助于优化猪肉感官和营养属性及其对加工和储存的适宜性。本综述强调了初级生产因素对猪肉质量属性的强烈相互作用。这些相互作用在替代生产系统中尤为明显，其中因素之间的协同作用可以导致特定的质量特征，可以将其作为品牌产品以溢价销售猪肉。质量属性之间也存在拮抗作用，即胴体商业价值与猪肉技术和感官特性之间、脂肪组织的营养属性与加工和储存适宜性之间、户外生产系统中的社会形象与猪肉技术属性之间、以及整个雄性生产中的社会形象（更好的福利）与感官属性（公猪异味风险）之间。需要进一步研究以更好地了解一些特定生产因素及其相互作用对质量属性的影响。使用多标准分析的整体方法可以帮助解决猪肉质量属性之间以及农民、屠宰场或加工厂、消费者、公民等利益相关者之间的权衡问题，他们的优先事项可能不同。
