PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY1

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Abstract
As part of the “Pork Quality Audit,” an extensive review of the literature relative to pork quality has been conducted which describes the scientific basis which the United States pork industry can utilize when addressing quality defects. Specific pork quality characteristics that are discussed include muscle color, firmness and texture (specifically pale, soft and exudative muscle); intramuscular fat; meat palatability (tenderness, juiciness and flavor); ecchymosis; broken bones; meat shelf‐life; and food safety. Specific factors are discussed in detail as to how they influence pork quality characteristics. Factors which are discussed include carcass composition, genetics, nutrition, growth promotants, preslaughter handling, immobilization, postmortem handling and chilling, packaging, and long‐term storage. This review provides a foundation for the identification of factors which impact pork quality nonconformity.