The consumption of meat and meat products decreased in the last years in Hungary; however the rate of pork consumption is still important. According to the actual market and consumer requirement, the lean and the quality of muscle mainly affect the pork quality. Tenderness was also found as important quality attribute to consumers.
Numerous factors before slaughtering have influence on the pork tenderness, such as genetic factors (species, breed, sex, stress-resistance, intramuscular fat content, etc.) or nutrition. There are additional factors in the slaughtering such as chilling technology, slaughter weight, suspension method.
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Article made possible through the contribution of Szent Istvan University.