[Factors determining the quality of pork].
The judgement of the quality of pig meat is often based on prize and muscle cross sections as well as the amount of meat in the carcass. Accordingly the physiological, sensory and technological properties are not considered sufficiently. Even in small quantities the regular ingestion of pig meat contributes markedly to cover the nutrient needs of the Swiss population (mainly amino acids, magnesium, iron, zinc and the vitamins B1, B2, B12 and niacin). Furthermore pig meat contains hardly important amounts of undesired constituents, which might harm the health of the population. Important drawbacks are a to low fat content in the muscles and in the adipose tissues, the fat consistency and oxidative stability. With suitable measures in breeding and feeding of the pigs an improvement of the situation can be achieved already after a short period.
Wenk
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C
Institut für Nutztierwissenschaften, Gruppe Ernährung, ETH Zürich.
Prabucki
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AL
D000273:Adipose Tissue / Q000032:analysis; D000818:Animals; D008055:Lipids / Q000032:analysis; D008460:Meat / Q000032:analysis / Q000592:standards*; D009132:Muscles / Q000032:analysis; D013552:Swine
D008055:Lipids
Faktoren Der Qualität Von Schweine-Fleisch.