FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (23): 348-351.doi: 10.7506/spkx1002-6630-201123070

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Influence of Pre-slaughter Management on Pork Meat Quality

XU Yang,HUANG Ming*,ZHOU Guang-hong   

  1. (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2011-12-15 Published:2011-12-21

Abstract: In this paper, we first briefly review the major issues concerning pork meat quality, and then discuss in detail the influence of pre-slaughter factors, such as fasting, transport and resting on pork quality, meat safety, and animal welfare. Inconsistent reports indicate that more efforts are needed to optimize the relationship of meat yield and quality with animal welfare.

Key words: pre-slaughter management, stress, pork, quality

CLC Number: