猪肉质量的差异原因分析及增进功能性营养价值的建议方法

Running head:factors that influence pork quality raising pigs but producing pork

由于不同消费群体之间以及消费者偏好可能有所不同,因此猪肉的质量很难界定。例如,有些国家的消费者倾向于选择颜色偏深、大理石花纹偏多的猪肉,而其他一些国家的消费者更喜欢皮下脂肪和大理石花纹较少且颜色偏淡的瘦肉。一般来说,质量可以被定义为满足一定的标准且较少变化。猪肉质量实际上是一种涵盖多因素系列参数的术语表达,这些参数可能会受养殖场现状的影响,比如猪的基因型或遗传背景、猪养殖的季节效应、猪舍条件和日粮状况;在养殖场到屠宰场转运过程中和屠宰前在屠宰场期间所发生的事情也会影响猪肉质量,这些因素可能包括运输距离、待宰时长、窒晕方法和冷却速率,以及屠宰后在肉类产品老化过程中出现的因素也会影响猪肉质量。由于猪肉质量受众多因素影响,因此集中于改善某单一影响因素作为提高质量的一种手段显然很困难,许多用来界定质量的特性在某种程度上与其他特性或特征有关。

Pork quality can be difficult to define because consumer preference may vary within and across consumer groups.As an example,consumers in some countries tend to prefer pork that is dark in color and highly marbled.In other countries,consumers prefer a lighter colored lean with less sub⁃cutaneous fat and marbling.In general,quality can be defined as being meeting certain criteria with less variation.The challenge becomes defining the criteria.Further,pork quality is actually a term that encompasses a multifactorial set of parameters that can be affected by things that occur on the farm such as genotype or genetic background of the pig,seasonality of which the pigs are raised,housing conditions,and diet.Things that occur during the transition from the farm to the abattoir and while at the abattoir just prior to slaughter can also affect pork quality.These factors can include transport dis⁃tance,lairage time,stunning method,and chilling rate.Finally,factors that occur during postmortem aging of the meat products can also influence pork quality.Because so many factors can impact pork quality,identifying a single factor to focus on as a means to improve quality can prove difficult.Many of the traits used to define quality are related to other characteristics/traits.