Pork is an important part of the human diet. With
the improvement of living standard and strengthening awareness of diet and
health, people pay more and more attention to the sensory quality and healthcareful function of animal production.
Therefore, at the same time of guaranteeing
health security and high lean pork production, how to improve the sensory
quality of pork and produce high quality pork has become the urgent task of
modern pig production. The genotype, nutrition, stress before slaughter, and
the carcass fast cooling, which can affect the meat quality. The quality of the
pork has already become an important subject of collaborative research and
concern in the field of the world pig science, meat science, animal genetics
and breeding, feed industry and so on. The research results showed that there
were many influencing factors in meat quality, but the main influence factors
of meat quality are the improving varieties (genetic control) and nutritional
regulation, and breed is the decisive factor. To know more>>>>>
No comments:
Post a Comment