There are many factors that affect pork composition and quality, but there is no single factor that can help ensure optimum pork quality. We must understand the biological basis of pork composition to help us understand how muscles work with different sources to produce the quality obtained. As consumer demand for pork increases, there is a greater push toward pork products of higher and more uniform quality. Improving the genetics of swine will continue to improve pork composition and quality, which will have a positive impact on future demand.

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