Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Exploring the multifaceted factors affecting pork meat quality

  • Sriniwas Pandey (Department of Animal Biotechnology, Dankook University) ;
  • Sheena Kim (Department of Animal Biotechnology, Dankook University) ;
  • Eun Sol Kim (Department of Animal Biotechnology, Dankook University) ;
  • Gi Beom Keum (Department of Animal Biotechnology, Dankook University) ;
  • Hyunok Doo (Department of Animal Biotechnology, Dankook University) ;
  • Jinok Kwak (Department of Animal Biotechnology, Dankook University) ;
  • Sumin Ryu (Department of Animal Biotechnology, Dankook University) ;
  • Yejin Choi (Department of Animal Biotechnology, Dankook University) ;
  • Juyoun Kang (Department of Animal Biotechnology, Dankook University) ;
  • Haram Kim (Department of Animal Biotechnology, Dankook University) ;
  • Yeongjae Chae (Department of Animal Biotechnology, Dankook University) ;
  • Kuk-Hwan Seol (Planning & Coordination Division, National Institute of Animal Science, Rural Development Administration) ;
  • Sun Moon Kang (Planning & Coordination Division, National Institute of Animal Science, Rural Development Administration) ;
  • Yunseok Kim (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Pil Nam Seong (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • In-Seon Bae (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Soo-Hyun Cho (Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration) ;
  • Samooel Jung (Division of Animal and Dairy Science, Chungnam National University) ;
  • Hyeun Bum Kim (Department of Animal Biotechnology, Dankook University)
  • Received : 2024.04.25
  • Accepted : 2024.05.23
  • Published : 2024.09.30
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Abstract

The significance of pork meat quality extends far beyond mere consumer satisfaction, encompassing crucial aspects such as health and nutrition, economic impact, reputation and branding, food safety, and sustainability within the global food system. Influenced by a multitude of factors, each playing a pivotal role in shaping its sensory attributes and consumer appeal, pork meat quality stands as a cornerstone of the meat industry. Thus, understanding these factors are imperative for ensuring consistent high-quality pork production, aligning with consumer preferences, and elevating overall satisfaction levels. In this review, we provide a comprehensive overview of the diverse factors affecting pork meat quality, including genetic characteristics, rearing systems, feed composition, gender differences, pre-slaughter handling, and meat aging processes.

Keywords

Acknowledgement

This work was carried out with the support of "Cooperative Research Program for Agriculture Science and Technology Development (Project No. PJ0162112024)" Rural Development Administration, Korea.

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