Editorial: Improving the Meat and Meat Product Quality of Rare Pork Breeds and Genetic Types

• Autor(a) principal: Teixeira, Alfredo
• Data de Publicação: 2024
• Outros Autores: Álvarez-Rodríguez, Javier
• Tipo de documento: Outros
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/30054

Pork is the most consumed meat globally, particularly in Asia, Europe, and America [1]. However, production has been focused on lean genotypes. Breeds and genetic types with different body lipid deposition patterns have been under-researched regarding their carcass grading and the physical, chemical, and sensory qualities of their meat and processed products, such as cooked, dry-cured, and smoked varieties. On the other hand, the commercial value of the carcasses, the organoleptic, nutritional, and technological properties of the meat (i.e., suitability for processing and storage), convenience, and the social image in its cultural, ethical, and environmental dimensions related to pork production, including geographical origin, all influence society’s perceptions of pork [2]. These products are significant in traditional and ethnic cuisines and play an integral role in the gastronomic cultures of many regions [3]. The ranking order for pork production preferences was quality and health, respect for the environment and animals, regional identity, and production efficiency [4]. Recently, there has been growing interest in these genotypes to produce niche pork products with added credence attributes and economic value [3].