Pork meat quality

The quality of pork is the result of a combination of genetic and environmental factors. There are four major criteria used in measuring pork quality: color, marbling, water-holding capacity, and ultimate pH. Pork quality comprises a variety of attributes related to the characteristics of the product itself and the conditions under which pigs/pork are produced. Each of these attributes is influenced by various individual factors, ranging from pig genetics to pork preparation for consumption, and their interactions. Pork quality is built along the whole food chain, with synergies and antagonisms between quality attributes. Moreover, the priority attributes depend on chain stakeholders, from the farmer to consumer. Different production and processing methods from farm to fork are identified to improve pork quality according to the priorities and trade-offs between attributes and stakeholders.