Nutrition and meat quality

Abstract

There are numerous factors which influence the quality of pork meat (genetic basis, rearing conditions, preslaughter procedures, carcass treatment, cooling). It is understandable that nutrition is one of the
major factors which influence the quantity and quality of meat. Main objective of proper nutrition is the best utilization of the potential of pigs, and obtaining of meat which will satisfy the consumer or be used as raw material in manufacturing of meat products. Quality of pig meat is most often associated with pH value, colour succulence, tenderness, content of intramuscular fat (marbling), sustainability and, in general, acceptability by consumers. In this paper, the effect of certain modifications in pig nutrition on post mortal changes, selected technological properties of meat (pH value, water binding capacity, and colour), content of intramuscular fat, quality of fat and acceptability of meat is presented.