Revisão de literatura: características físico-químicas e sensoriais da carne suína e fatores que influenciam a sua qualidade

Abstract

Pork is the most consumed in the world, factors such as palatability, flavor, softness and juiciness contribute to this. The consumer market is increasingly demanding in relation to animal production within animal welfare standards. Animal welfare, besides offering a better quality of life for the animals, allows benefits in relation to the production of meat with better quality. Exposure of pigs to stressors may lead to changes in post slaughter, specifically in the process of converting muscle into meat. Meat PSE and DFD are examples of these changes. Such meats have undesirable characteristics by the consumer. The poor quality of pork leads to great economic loss in the industry because it is an indispensable factor in the choice of product by the consumer.