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Animal Health
 
Genotype effect on the palatability of the pork loin
 
M. Mezes, M. Heincinger, J. Seenger, CS. Abraham and L.Radnoczi
 
 

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.

 
 

For more of the article, please click here              

 

Article made possible through the contribution of Szent Istvan University.

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