猪肉质性状评定方法及其研究进展

Methods for evaluating pork quality traits and progress in research on the methods

随着生活水平的不断提高,人们对猪肉产品的消费已经从注重数量而转变到优质肉品质上来,因此如何对猪肉品质进行有效评定已经变得愈发重要。21世纪以来,在诸如光谱分析和高通量测序等技术飞速发展的时代背景下,新的猪肉质评定方法和手段层出不穷。为了能更好地了解猪肉质性状形成的分子基础及其评定方法,文章回顾了近年来猪肉质性状评定中广泛应用的研究方法与技术,同时全面地阐述了这些方法的研究进展。

With the development of living standards, people’s concept of consumption in pork products has shifted from sufficient quantity to ideal quality.Therefore, effective assessment of pork quality has become increasingly important.Since the beginning of the 21st century, new methods related of pork quality evaluation have been established in great numbers under the rapid development of technologies such as spectral analysis and high-throughput sequencing.To better understand the molecular basis of the formation of pork quality traits and the methods for meat quality evaluation, we review, here, the research methods and techniques currently applied in evaluating pork quality and summarize advances in research on these methods.