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Asian Journal of Animal and Veterinary Advances

Year: 2022 | Volume: 17 | Issue: 3 | Page No.: 73-90
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Authors

C.A. Silva

C.A. Silva

A.M. Bridi

A. Passos

C.C.S. Martins

C.A. Lozano-Poveda

Keywords

The characterization of pork quality is complex, as it can vary according to the interest of the elements that participate in this chain. The producer, the industry and the final consumer have different perceptions about this qualification, which includes several parameters, such as the meat/fat ratio, colour, tenderness, pH, marbling, oxidation, water loss, etc. Additionally, meat quality can be linked to other issues, such as food safety (free of microbial contamination and/or chemical and hormone residues), sustainability (it was produced without damaging the environment, the people who participated in its production, etc.) and animal welfare. However, the first perception that meat has high quality lies in sensory attributes. The actions to optimize these characteristics involve processes linked to animal genetics, zootechnical management, nutrition, transport and slaughter procedures and meat processing. In this set, nutritional actions and the use of feed additives are one of the main tools for the modulation and enhancement of these parameters. The objective of the present review is to describe the nutritional resources more widely available as well as the additives and dietary concepts that are more effective when incorporated to minimize the damage related to the slaughter process, to modulate the transformations inherent to the post mortem or for the enrichment of meat quality meat, focusing on the development of functional food, thus meeting the main objective of this chain, the demanding final consumer.
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