Quality Aspects of Pork Meat and Its Nutritional Impact

descriptionPublicationkeyboard_double_arrow_right Part of book or chapter of book , Article , Other ORP type 01 Jan 2004 English Publisher:Springer US

Authors: Toldrá Vilardell, Fidel; Rubio, Miguel Ángel; Navarro Fabra, José Luis; Cabrerizo, Lucio;

doi: 10.1007/978-1-4419-9090-7_2

pmid: 15174570

handle: 10261/173951

Quality Aspects of Pork Meat and Its Nutritional Impact

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Abstract

Pork meat production in Europe has followed a steady increase over the last decade, with about 19,000,000 tons produced in 1,999, and is expected to remain fairly stable or even experiment a small increase over the next few years. Spain constitutes the second largest producer of pig meat in the European Union. The production has risen to about 2,900,000 tons in 1,999. Pork meat is recognised as an important part of the European diet. However, consumers perception in recent years is not so good because they believe pork meat contains a high amount of visible fat with a high content in saturated fatty acids and cholesterol.

Grants 1FD97-1864 from the Comisión Interministerial de Ciencia y Tecnología (CICYT-FEDER, Madrid, Spain) and FIS 0279/98 from Ministerio de Sanidad y Consumo (Madrid, Spain) are acknowledged. Financial support from Vaquero Foundation for R+D on Pork Meat and Vaquero Meat Industries (Madrid, Spain) is also fully acknowledged.

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Keywords

Quality Control, Pork meat, Meat, Swine, Muscles, Agriculture, Breeding, Lipids, Cholesterol, Adipose Tissue, Animals, Fatty acid composition, Nutritive Value, Quality Aspects, Lean meat

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