Optimising the nutritional and sensorial profile of pork

The rearing factors influencing pork meat sensorial and nutritional qualities are considered in this chapter. The selection of animals according to growth performance modifies these qualities: however, lipid content may be decreased and the meat considered to be dry by the consumer. The factor that most influences pork nutritional quality is the diet. A direct relationship exists between the dietary fatty acids and those deposited in the meat. Fatty acids beneficial to human health such as n -3 fatty acids can be introduced into the feed. When supplied as linen seeds into the pig's feed, they appear in higher quantities on the consumer's plate.